The picture of the English Muffins at thefreshloaf.com shows EMs that are
dark on the outside. The person who made them said they were dark because he
wanted to make sure the center was done.
http://www.thefreshloaf.com/recipes/englishmuffins
Question 1: What percent should an EM be cooked if I want to freeze them
and later defrost and toast them. I'm thinking maybe 75% so that the outside
won't get overly dark when put in a toaster(oven). The EMs I buy at the
store seem to be about 2/3 to 3/4 cooked.

Question 2: Can I put all of the ingredients listed in a food processor or
do I have to do it by hand?

Question 3: I assume using a cast iron skillet won't be a problem.

Any help is appreciated. Thanks
Frank