Instructions: 1. In a small bowl, sprinkle yeast over warm water and drizzle in honey Stir to dissolve and let stand until foamy, about 10 minutes. 2. In a large mixing bowl using a whisk or a wooden spoon, or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine 2 cups of the flour, wheat germ, and salt. Make a well and into it add the egg, milk, butter, and yeast mixture. Beat until creamy, about 2 minutes. Add remaining flour 1/2 cup at a time to form a soft dough that just clears the sides of the bowl. (If making by hand, switch to a wooden spoon when necessary.) 3 On a lightly floured surface, knead dough until smooth and springy, I to 2 minutes. Add 1 tablespoon of flour at a time, as necessary to prevent sticking. (The softer you can leave this dough, the lighter the muffin will be.) Place dough in a deep, lightly oiled bowl, turn once to coat the top, and cover wit plastic wrap. Let rise at room temperature until double in bulk, about 1-! 112 hours.

4. Sprinkle work surface with cornmeal or farina. Turn dough out onto surface and roll or pat into a rectangle about 112 inch thick. Sprinkle dough lightly with cornmeal or farina to prevent sticking while rolling. Using a floured 5-inch biscuit cutter or a drinking glass, cut out muffins. Roll and cut scraps. Cover muffins with a clean tea towel and let test 30 minutes. 5. Preheat a griddle or large skillet over medium heat, until a sprinkling 0f water dances across the surface and evaporates. Immediately pl English muffins really should be named American muffins, as they are the pure Yankee offshoot of the griddle-baked Celtic crumpet and bannock. To serve, just split or tear them apart with your fingers or a fork, never cut with a knife. Serve toasted, with lots of sweet butter and lemon curd (recipe on page 35).

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