Lazy Sunday English Muffins

My husband's on an english muffin kick...and we're out....so, yes I opted to bake rather than enter the grocery store yet one more time this week.  I've made english muffins once before, but a different recipe.  This one's VERY easy - all you need is a few hours of at-home time for all the rising.  And other than a couple hours spent at a local indoor skating rink, I wasn't leaving my house on this bitterly cold Sunday for anybody's business!

These aren't altogether porous, but just craggy enough to embrace the buttah.

Mix all (except the cornmeal) on med-high in electric mixer for 1 minute:

1 cup AP flour
1-3/4 white whole wheat flour
1 tsp salt
2 Tbsp baking powder
2 Tbsp sugar
2 tsp yeast
1-1/8 cup unsweetened plain soy milk
2 Tbsp melted Earth Balance butter
2 tsp white or cider vinegar
Cornmeal

Scrape sides of the bowl so the ball of dough is in the center.

Cover with plastic wrap and let rise 1 hour in a warm spot.

Line an 18 x 13-inch baking sheet with parchment paper and sprinkle with cornmeal. 

Cut the dough into twelve pieces and roll into balls. 
Sprinkle the tops with more cornmeal and cover with another sheet of parchment and then another baking sheet. 

Let rise for 60-90 minutes.

Bake in a preheated 400-degree oven for 10 minutes. 
Flop the pans over.  Bake another 5 minutes. 
Then remove top parchment and pan, and bake for another 5 minutes.

Transfer to a cooling rack. 

Husband's verdict:  A little more bagel-y than english muffin-y, but very good.