English Muffins

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   ["Divide dough in half.", "Turn 1 portion of dough out onto a smooth surface heavily sprinkled with cornmeal.", "Pat dough into a circle 1/2-inch thick, using palms of hands.", "Cut dough into rounds using a 2 3/4-inch cutter. Cut carefully as leftover dough should not be used.", "Repeat procedure.", "Sprinkle 2 baking sheets with cornmeal.", "Transfer dough rounds to baking sheets, placing 2-inches apart with cornmeal side down.", "One side should remain free of cornmeal.", "Cover and let rise in a draft free place (85u00b0) 30 minutes or until doubled in bulk.", "Using a wide spatula, transfer to a preheated, lightly greased electric skillet (360u00b0).", "Place rounds, cornmeal side down in skillet; cook 5 to 6 minutes or until brown.", "Turn and cook 5 to 6 minutes.", "Cool on wire rack."]

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