English Muffins

Step 1: In a large bowl combine the water, yeast and sugar, stir to blend. Let stand at room temperature until foamy (5 minutes); stir in 3 1/2 cups flour, dry milk, salt and Crisco (vegetable shortening); stir with a wooden spoon until blended. Turn dough out onto a floured board.

Step 2: Knead until smooth, adding more flour by teaspoonfuls if dough is sticky (10 minutes).

Step 3: Grease another large bowl with vegetable oil. Place dough in bowl, turn to coat. Cover with plastic wrap and let rise in warm draft-free area until doubled (2 hours).

Step 4: Dust baking sheet with cornmeal.

Step 5: Transfer dough to floured board and divide into 8 portions. Roll each portion into ball; space evenly on prepared baking sheet. Cover loosely with plastic wrap; let rise in warm draft-free place until doubled (30 minutes).

Step 6: Heat large skillet over medium heat.

Step 7: Working in 2 batches, place dough rounds, cornmeal side up, in skillet. Cook until browned on bottom (5 minutes), turn with spatula, press with the spatula to flatten to 3 1/2 - 4 inch rounds and cook until browned and cooked through (5 minutes). Transfer to rack to cool.

Step 8: ***can be made 8 hours ahead, cool completely and stored in airtight container.