Place the flour, yeast, salt, sugar,butter, milk, and water in a large bowl. Stir for 1 minute vigorously. Note: the dough will be too sticky and soft to handle. 

Cover the dough and allow it to rise at room temperature for about an hour. 

On a well floured surface, turn out the dough and divide the dough into 9 equal pieces. 

Shape each piece of dough into a round and then place each round in a greased and cornmeal-dusted English muffin ring. 

Let the dough rise for about 40 minutes or until the dough is nice and puffy. 

Preheat the oven to 425 F {R7 in an all electric AGA cooker}. 

Bake for 15 – 18 minutes {flipping the English muffins over half way through the bake time}. 

Allow the English muffins to cool, then split and toast before serving. 

English muffins can be stored in the freezer for up to 1 month. 

This recipe make s9 English muffins.