English Muffins from Closet Cooking
(makes 8 muffins)

1/2 cup powdered milk
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon butter (melted)
1 cup hot water
2 1/4 teaspoons dry active yeast (1 envelope)
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
corn meal

1. Combine the powdered milk, sugar, salt, butter and water and stir until the sugar and salt have dissolved.
2. Combine the yeast, sugar and water in another bowl and let sit until frothy.
3. Combine the mixtures and mix in the flour.
4. Cover and let sit in a warm spot for 30 minutes.
5. Mix in the salt and baking soda.
6. Grease the insides of the 3 inch metal rings and place them on a pan heated to medium-low.
7. Sprinkle some cornmeal into each ring and then place 1/4 cup of the batter into each one.
8. Cover and cook until golden brown, about 5-6 minutes.
9. Sprinkle the tops with cornmeal, flip the rings using tongs and cook until golden brown on the other side, about 5-6 minutes.
10. Repeat until you have cooked them all.