English muffins

a combination of http://www.shesimmers.com/2009/03/homemade-english-muffins-complete-with.html and http://sherylcanter.com/wordpress/2010/02/recipe-for-authentic-english-muffins-with-natural-nooks-and-crannies/

Dissolve together and cool:
3/4 c powdered skim milk
2 T sugar
1.5 t salt
1.5 T earth balance
1.5 c hot water

Combine and let sit for a few minutes:
1 packet yeast
1/2 c warm water

also need:
3.5 c flour
1.5 t baking soda
cornmeal
cast-iron pan(s)

Add yeast mixture to milk mixture. Put 2 c flour in a large bowl, stir in liquids, and stir in another 1.5 c of flour. Stir with determination for a couple minutes until smooth, cohesive, viscous, and even slightly glutinously stringy--snotty, really. Cover with a cloth and let sit for 6 hr (or overnight) at warmish room temperature.

Cover a plate with cornmeal. With a plastic spoon or spatula, stir dough to deflate and homogenize. Scoop muffin-sized blobs of dough, the right number to fit in your pan(s), onto the cornmeal plate. Preheat the pan(s) on just-above-low. Carefully transfer blobs to pan, cornmeal-side down, using a slotted spoon or just your fingers--pulling up and kind of folding over the edges of the blob to create more cornmealed surface on the sides helps. While the first side is browning, put more blobs on the cornmeal, adding more cornmeal if needed. Flip when the first side is brown and remove to a cooling rack when the second side is brown, 5-15 min per side depending on pan temperature. Repeat with the rest of the muffin blobs.

When cool, split open with a fork or fingertips and toast. Eat with butter and jam for breakfast, as a burger bun for dinner, etc.