English Muffins

1 c Warm water

1 tb Dry yeast

2 tb Vegetable oil

1 ts Salt

2 c Unbleached white flour

1 c Whole wheat flour

In a bowl, mix water, yeast, oil & salt. Beat in the white flour, followed by the whole wheat flour. Mix well. Oil the dough's surface & allow to proof till light, about 25 minutes. Knead dough slightly, till soft. Cut into 6 pieces & roll each piece in cornmeal. Form each ball into muffins, 3 3/4 inches in diameter. Place on a cookie sheet. Preheat oven to 350F & bake for 15 minutes.