Adding english muffins

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+English Muffins
+
+Ingredients:
+   2 1/4 tsp active dry yeast (1/4 ounce package)
+       2 tbl sugar
+   1 1/2 C   milk, lukewarm
+     1/4 C   butter (plus extra for greasing pan)
+   1 1/2 tsp salt
+       1     egg
+   4 1/2 C   flour
+     1/2 C   cornmeal
+
+Directions:
+   1) Activate yeast in 1/2 cup of lukewarm milk and sugar.
+   2) Scald 1 cup of milk and add 1/4 cup of butter to scalded milk, let cool
+      to lukewarm and add activated yeast mixture.
+   3) Add salt and egg to milk mixture.  Add flour little at a time.
+   4) Turn dough onto floured surface, knead until dough until elastic and
+      shiny.
+   5) Place in greased bowl, rotate dough to grease dough on all sides, cover,
+      place in warm location, and let rise until double.
+   6) Place dough on floured surface and knead for a couple of minutes.
+   7) Pour cornmeal into a shallow, flat dish. Roll dough to about 1/3" thick,
+      use glass or mason jar lid to cut rounds.
+   8) Place rounds in dish with corn meal and press gently to cover with
+      corn meal.  Flip round and repeat to cover other side.  Place rounds on
+      a plate/cookie sheet/etc, cover with a towl, and let rise for 20-30
+      minutes.
+   9) Heat skillet over medium heat.  When hot, brush skillet with extra
+      butter and  turn hear to low.
+  10) Working in batches, place dough rounds in skillet until full. Cook
+      muffins for about 5 minutes on each side. Remove from skillet and let
+      cool on rack.
+  11) Toast after they are cool and serve immediately.
+
+Notes:
+
+   * Dough can be made by combining steps 1 and 2 without scalding milk.
+