This is its English muffin recipe that was braved last weekend.
1 cup water
1/2 cup scalded milk
2 teaspoons sugar
1 teaspoon salt
Dissolve 3 to 5 minutes in:
2 tbsp 105-115 water
1 package active dry yeast (1 tablespoon)
Combine the two mixtures. Measure and sift:
4 cups all-purpose flour
Beat 2 cups flour gradually into the milk mixture. Cover the bowl with a cloth. Let the sponge rise in a warm place for about 1.5 hours or until it collapses back into the bowl. Beat in:
3 tablespoons softened butter.
Beat or knead in the remaining flour.
Place dough on a board lightly floured or sprinkled with cornmeal. Pat or press the dough to a thickness of about 1/2 and inch, and cut it into rounds about 3 inches in diameter. Let them stand on a lightly greased cookie sheet until the dough has doubled in bulk (note: this doesn't take terribly long). Carefully slip a pancake turner under the rounds and transfer them to a fairly hot, well buttered griddle. Cook until light brown ( 3 minutes per side seemed to work out well ) turn once while cooking. Cool on rack."
Becker Rombauer, Marion; Irma S. Rombauer. Joy of Cooking. New York: Bobbs-Merrill Company Inc., 1975