Correction regarding Ingredients Although these are not true English muffins as you would buy in an English Cake shop[You cannot get them this side of the Atlantic] I would use this recipe. there is however one serious flaw in it, half way through it states. Turn out the dough and knead for a minute or two and then cut with a glass. This is extremely dangerous as a few years ago I was doing just that when the glass shattered in my hand. I was before I retired a professional cook and I have British professional qualifications. From: Hilda@harris-clan.org Link back to recipe: http://www.recipezaar.com/604
These were good and the dough was fabulous to work with. Next time I'd roll them out a little thicker. And I would be tempted to add powdered milk or use all evaporated milk in a future batch. They didn't taste quite as rich as I was hoping...maybe more salt wouldn't hurt, either. They didn't have the nooks and crannies that I like in an English Muffin, but if I want that type, I'll use Alton Brown's recipe (though it is more labor intensive). I liked being able to roll them out, cut them out, and leave them in my cool kitchen overnight for their final rise. Like the quantity, too.
I was really nervous about making these because I've never tried to make any bread type recipes before and I've never used yeast. These came out fantastic! Even a novice like me was able to make yummy English muffins, which I will no longer be buying from the grocery store.<br/><br/>Thanks for posting!
their must have been a crack in the glass to have it do this.. I always use glasses for cutting my biscuits and everything else.. and have NEVER EVER had one shatter on me.. I also have my Chef's lisences and have been so for 10 years.. My advice.. Inspect your Glass if your using one before hand for chips or cracks
Getting English Muffins in the Dominican Republic is not an easy thing. Thomas's show up from time to time, but frozen and really expensive. This recipe is great and fairly straightforward. The first time I made them they came out a little bland. 1 Â½ tsp of salt for 4 Â½ cups plus of flour is a little too little in my opinion. And since I was using unsalted butter, I decided to double the salt this time to 1 tbs. and liked them even better. I'm eating English Muffins again! Even though I'm not supposed to.
I make these using my bread machine for the dough, then as the recipe directs to cook them. They are SO GOOD! Complete with the nooks and crannies, they are softer and better flavored than store bought. My kids go through them like candy! I've got a batch in the bread machine right now.
These turned out nicely, although maybe not as good as the ones I get at Whole Foods/my local co-op. I substituted whole wheat flour for half of the flour to give it a bit more nutrition and taste. I also veganized it by using flaxseed-water mix for the egg, margarine in place of butter, and unsweetened soy milk. I tried using oil spray instead of melted butter when frying but this was a mistake as they didn't really brown up. I also had to leave them on for a lot longer to get them sufficiently done but that's more of my fault than anything. The taste was good though, especially with a little margarine and preserves. Just wish I could have gotten some nooks and crannies! :) Thanks for the recipe.
Very good. I was lazy and baked them in the oven, which is probably why they weren't flat on both sides like they should be. But they still tasted good as a breakfast sandwich with an egg and some ham!
How fun and tasty too! Although they don't have as many nooks and crannies as store bought, and a bit softer, they're still a great little muffin that was easy to make. My cornmeal wasn't sticking very well to the dough so I brushed just a wee bit of water on them and then dipped which worked out better for me. Thanks for sharing your recipe! :)
Best tasting English Muffins that I have ever made!