-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

           Title: My English Muffins
       Recipe By: 
        Category: Breads; Peagram; Family
 Main Ingredient: 
   Cuisine Style: 
           Yield: 14 Servings
Preparation Time: 0:00
    Cooking Time: 0:00

  [Amount] [Measure]    [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
       1/2 cup          Potatoes, mashed
         2 cup          Water, 100 degrees
         2 tsp          Salt
         1 oz           Yeast (1 tbsp dry)
         3 cup          Flour
                        Additional flour approx 2 cups

[Preparation]
Wash, peel & 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, 30-45 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 - 45 minutes. .  Bake at 400
degrees about 15- 20 minutes til lightly browned and hollow sounding.

These are IMHO better than store bought.  Originally the recipe came
from Mrs. Beeton's cookbook and I have altered it to fit the times.
The original was messy, and difficult. These turn out tasting the
same and are much less work.

Helen Peagram

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