Engish Muffins.

I have made these a bunch and they have always been a little dense. This time I cut back on the flour making the dough sticky and used the kitchenaid with dough hook to kneed for five minutes at slow-med speed.  I started them last night let raise for an hour. I cut them out and put them on a tray in the fridge overnight. This morning I took them out and put them in the oven with just the light on to let raise. About an hour. Ran to a store and came back. They doubled in size. They still lacked the big air pockets, but these turned out so good and light. The more I cook my own food, the less I like store bought. Just found a recipe for wheat ones. I'll try those next

Ingredients

• 1 cup milk
• 2 tablespoons white sugar
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water (110 degrees F/45 degrees C)
• 1/4 cup melted shortening (I added this to the milk after I took it off the stove to melt)
• 6 cups all-purpose flour (more like 5 1/4, just add five at first and add more as you go. Error on the gooey side)
• 1 teaspoon salt

Directions

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

 http://allrecipes.com/Recipe/English-Muffins/Detail.aspx