My English Muffins
Yield
14 servingsPrep
70 minCook
20 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
potatoes
mashed |
|
| 2 | cups |
water
100 degrees |
|
| 2 | teaspoons |
salt
|
|
| 1 | ounce |
yeast, active dry
1 tbsp dry |
|
| 3 | cups |
all-purpose flour
|
|
| 2 | cups |
all-purpose flour
approximately |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
potatoes
mashed |
|
| 473 | ml |
water
100 degrees |
|
| 1E+1 | ml |
salt
|
|
| 28.9 | ml/g |
yeast, active dry
1 tbsp dry |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 473 | ml |
all-purpose flour
approximately |
|
Directions
Wash, peel and boil potatoes and mash well or use left-over mashed potatoes to the same weight.
Place potatoes in a large mix bowl.
Add water at 100 degrees.
Add salt and yeast.
Turn mixer on at medium and beat well.
Add 3 cups flour and beat another 2 minutes.
Remove bowl from mixer, cover and let rise for 30 minutes.
Mixture will be well proofed.
Return bowl to mixer and beat for 2 minutes.
Add additional flour until a soft dough is formed.
Knead lightly and divide dough into 3 oz portions.
Roll in a round shape and flatten.
If using a griddle, place on a floured surface to rise, covered, 30 to 45 minutes.
Place on a griddle at moderate heat and when done on one side, turn and continue cooking the other side, in the same manner.
If baking, place on a baking sheet with corn meal sprinkled on it, covered, to rise 30 to 45 minutes.
Bake at 400 degrees about 15- 20 minutes til lightly browned and hollow sounding.
