English Muffins

Since you cook these on top of the stove, there is no need to preheat the oven.Proof the yeast in the l/2 Cup of lukewarm milk with the sugar.Scald the 1 cup of milk, melt the butter in it and let cool to lukewarm.

Add the salt and the slightly beaten egg to the milk-and-butter mixture. Pour the yeast sponge into a large mixing bowl and blend in the milk-butter-and-egg mixture. Add the flour, a little at a time,mixing together well.

Turn the dough out onto a lightly floured work surface and knead, adding more flour if necessary.

Knead until elastic and shiny.

Then place the dough in a large buttered bowl, cover with a towel and let rise for at least 1 hour, until doubled in bulk.

Meanwhile, pour the cornmeal onto a platter and set aside. Take the dough out onto the work surface and knead again for a couple of minutes.

Roll it out with a rolling pin to a thickness of about 1/3\