English Muffins

adapted from Alton Brown

1 1/2 cups non-fat powdered milk

3 Tbsp sugar

1 Tbsp salt, divided

3 Tbsp shortening

3 cups hot water

2 Tbsp yeast

3/8 teaspoon sugar

1 cup warm water (105 -110 degrees)

6 cups all-purpose flour, sifted

In a bowl combine the powdered milk, 3 Tbsp of sugar, 1 1/2 tsp of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool.

In a separate bowl combine the yeast and 3/8 teaspoon of sugar in 1 cup of warm (105 -110 degrees) water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl with plastic wrap or a damp towel and let it rest in a warm spot for 30 minutes.

Preheat the griddle.

Add the remaining 1 1/2 tsp of salt to mixture and beat thoroughly.

Pour ½ cup of batter on the grill for each muffin. Cook for 5-6 minutes on each side, until golden brown.

These are great for sandwiches and hamburgers, too!