English muffins

6 cups AP Flour
1 tsp salt
1/4 cup butter-melted ( you may choose to use shortening or Ghee
1 cup warm water- 98 to 110 degrees
1 cup warm milk- 98 to 110 degrees
2 tbsp granulated sugar
1 pkg instant dry yeast

Directions:
sift the flour
dissolve the sugar in the milk
dissolve the yeast in the water- let sit for 10mins
combined milk mix and water mix, into a mixer or medium bowl
add melted butter
gradually add the flour, 2 cups
add salt
add remaining flour- 2 cups at a time until sticky dough is formed
pour dough onto clean flat surface- cutting board or counter top lightly flour surface and dough then knead for 10mins
light grease a medium sized bowl and place kneaded dough ball into greased bowl and roll the ball around coating it in the oil
cover and let proof for at least 1.5 hours or until dough has doubled in size
while proofing- sprinkle coarse cornmeal or grits on a baking sheet and place aside
punch dough and turn out onto clean surface
roll dough to 1/2" thick and punch out muffins, using a 3" dia ring cutter or biscuit cutter
place the cut muffins onto the prepared baking sheet and cover-let stand for 10 mins

brush a skillet with butter and heat it on medium low
working in 3's place the muffins in the warm skillet and lightly toast for 2 to 3 mins per side
remove and place the same baking sheet and repeat until all the muffins are toasted
place baking sheet into a preheated 350 oven and bake for an additional 10 mins
remove from the oven and let cool for 1 hour

using a fork or a knife, split the muffin and toast, top with your favorite spread or making into a breakfast sandwich.. enjoy.