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Cheddar English Muffins

2 1/2 ts -Yeast, Active Dry
1/2 c -Water, warm
1 tb -Sugar
3/4 c -Milk; warm
3 tb -Butter or margarine; soft
2 1/2 c -Flour, All Purpose
2 ts -Salt
3/4 c Cheddar, Sharp
1/3 c Cornmeal
1/4 c -Flour, All Purpose


Dissolve the yeast in warm water and sugar.

Combine the milk and butter.

Combine the flour, salt, cheese and cornmeal in a separate bowl. Stir in the flour mixture alternately with the milk mixture. Beat until dough is elastic and stiff.

Knead lightly using 1/4 cup more of flour. Let dough rise in a greased bowl until doubled, about 1 hour.

Punch down. Roll out onto a lightly floured board to 1/2 inch thickness. Cut with 3 inch round cutter.

Place on a greased baking sheet, sprinkled with cornmeal. Cover. Let rise about 30 minutes.

Cook for 10 minutes on each side or until well browned.


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