English Muffins #2 Revisited

We are hooked!

I think this batch was better than the first..maybe a little more experience this time.  I mixed a full recipe this time...followed it exactly up to the point of putting the dough into loaf pans.  INSTEAD...I patted it out on a sheet of parchment paper that was covered with corn meal.  Maybe about 1/2 inch thick.  You will need to flour your hands and use a small amount of flour to keep the dough from sticking...but be sure to lay it on cornmeal.  Cut out with a large tuna can---save one and prick a hole in the opposite end from the open end to let the air out when cutting---dust muffins with cornmeal on the tops.  Let rest for maybe 20 minutes.  In your skillet, oil lightly the first time and heat to medium high to low.  These need to be watched.  Then cook as you would a pancake...Turn when it is as dark as you like.  Once you turn and cook a few minutes, lightly press on the muffin..when it begins to firm up it will be about ready for a 350 degree oven.  Place cooked muffins into the oven while you cook the rest.  You want the internal temperature of a muffin to be about 200 to 216 degrees.  Remove from oven and cool. See first post of English Muffins #2 on how to split.