English Muffins with Potato Water

By Addie

MY NOTES: These came out very nice. I made 8 muffins, not 12 - I like them a little more substantial. I cooked them for about 11 minutes on each side on my griddle at 325 degrees. When toasted, they are so nice and crunchy that you can really hear the CRUNCH when you bite into them!

Ingredients

• 2 3/4 cups flour, more as needed
• 1 package yeast
• 1 tablespoon sugar
• 1 1/4 cup warm potato water
• 1 tablespoon margarine
• Cornmeal

Preparation

Step 1

1. In large mixer bowl, combine 1 1/4 cups flour, yeast, and sugar.
Add warm potato water and margarine and mix, at low speed, until moistened. Beat for 3 minutes at medium speed. Gradually add enough additional flour to form a firm dough. Using dough hook, knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning to coat top. Cover and let rise in a warm place until doubled, about 45 minutes.

2. Punch down. On a surface sprinkled with cornmeal, divide into 12 pieces. Smooth each into a ball, then flatten to about 1/2-inch thickness. Press into cornmeal on both sides. Cover and let rise for about 25 minutes.

3. Heat nonstick griddle to 325 degrees. Bake muffins for 10 minutes per side or until golden brown. Cool on wire racks. To serve, split with a fork and toast.