English Muffins Made With Potato Water

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.

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.

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

cook's notes

Potato water is the starchy water that results from boiling peeled potatoes.