Raisin English Muffins

1 c Water; warm (105 to 115f)

1 c Milk

2 tb Sugar

1 ts Salt

3 tb Butter (or marg.); softened

1 c Raisins

5 1/2 c All-purpose flour;(to 6cups) Cornmeal Dissolve yeast in water in a large mixing bowl; let stand 5 minutes. Combine milk, sugar, salt, and butter in a small saucepan. Cook over medium-low heat, stirring until butter melts. Coll to likewarm (105 to 115 degrees). Stir milk mixture, raisins, and 3 cups flour into yeast mixture; beat until smooth. Add

2-1/2 to 3 cups flour to form a stiff dough. Turn dough out onto a floured surface, and knead

2 minutes or until dough can be shaped into a ball (dough will be slightly sticky). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free of drafts, about 1 hour or until doubled in bulk. Punch dough down, and divide in half. Turn each half out onto a smooth surface heavily sprinkled with cornmeal. Pat one half of dough into a circle,

1/2 inch thick, using palms of hands; cut dough into rounds with a

2-3/4inch cutter.