Reviewed: Nov. 11, 2009

This is so easy for a nice homemade breakfast treat. I have substituted 1 cup of flour with whole wheat flour instead to make it a little more nutritious, yet still good.

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Jaja's daughter

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Sep. 22, 2009

EASY. Great fun recipe. I can't wait to make another batch. I gave the first loaf away but not the second loaf. Great to bake slice and have available for a quick breakfast. I want to make 1/2 and 1/2 with whole wheat flour for the next batch. This will probably replace buying English Muffins. New comment: I can't stop making this bread as it is so easy and good. Make sure you beat this on high for the full 3 minutes with the mixer as it really kneads it nicely. I put my bread in a smaller bread pan and it raises nice and high above the pan and is more of the muffin size I like. Love it, Love it! Changed my rating from 4 to 5.

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COOK471

Cooking Level: Expert

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Reviewed: Sep. 7, 2009

Very good bread! And it is super easy and much faster than any other yeast breads I've done in the past. I needed to have an even quicker cooking time so I spooned the batter into 2 muffin tins (24 muffins total) and baked for just 15 minutes, so the whole thing took just over an hour. The muffins worked beautifully. I sprinkled cornmeal on the bottom and top. Next time I want to try different variations of this recipe as well, maybe some whole wheat flour, cinnamon or some oatbran. But really good! Especially for not having any fat.

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MaraAllen

Home Town: San Francisco, California, USA

Living In: Princeton, New Jersey, USA

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Reviewed: Mar. 29, 2009

Super easy, I will make it often.

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cjsimon1

Cooking Level: Intermediate

Living In: Cambridge, Minnesota, USA

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Reviewed: Sep. 22, 2008

Thought this bread was great. Was very good toasted or for paninis!

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laralou

Cooking Level: Intermediate

Home Town: Bernardsville, New Jersey, USA

Living In: Cartersville, Georgia, USA

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Reviewed: Sep. 18, 2008

Excellent recipe. I was a little worried my dough was too sticky, but it didn't seem like it was going to get any stiffer without the aid of someone with more arm muscles than me, so I let it be. The bread came out great anyway. Super crispy crust, and it tastes just like English muffin should.

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sinsofangels

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Reviewed: Jun. 6, 2008

I made this exactly as written, thought it was a bit odd. The bread rose just fine and cooked up well. It just doesn't taste very good, it's much better toasted and slathered in butter, but I'm sure any bread is better when all you taste is the butter. I like the idea but I would only try this again if I get a muffin top pan and try to make individual "loaves" to resemble an english muffin, otherwise, I won't make it again.

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Soifua

Cooking Level: Expert

Home Town: Kahuku, Hawaii, USA

Living In: Santa Clarita, California, USA

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Reviewed: May 30, 2008

Great bread! This stuff is excellent toasted. Keeps well too.

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TODDREDFORD

Cooking Level: Intermediate

Home Town: Harrison, Ohio, USA

Living In: Portland, Oregon, USA

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Reviewed: Apr. 24, 2008

This bread is fabulous. I make it every week. We love it. I use 2 cups of white wheat flour for added nutrition. (This is whole wheat which is ground from white wheat rather than red wheat.) I increase the water by 1/4 cup, and add an extra 1/2 cup of plain white flour. This gives a little extra volume, since I am using part whole wheat. We love this bread. I make 4 loaves every 5 days. It is a family favorite. Thanks for the recipe!!!

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mikayla

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Reviewed: Mar. 7, 2008

Very Good! Having never made English Muffin Bread before I wasn't sure what to expect. This is a very wet dough but it rises beautifuly. I made one of the loaves just as is but quickly added 1/2C raisens and some cinnamon to the batter left for the second loaf. Both loaves turned out great!

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jdel

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Reviewed: Feb. 25, 2008

Outstanding bread. I used 2T sugar and omitted the water. Next time I might add cinnamon and raisins or herbs.

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schmerna

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2008

Excellent recipe! My husband was so hungry for English muffins and we didn't want to run to town so I found this recipe. This was my first time making a yeast bread and with my husband's help it turned out PERFECT! Thank you!

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Kristel

Cooking Level: Intermediate

Living In: Oakfield, Wisconsin, USA

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Reviewed: Nov. 4, 2007

There's nothing better than a piece of this bread toasted spread with butter and homemade jam.

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PLONGSTOCKING

Cooking Level: Expert

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Reviewed: Jun. 6, 2007

This bread is exceptional! We really love it. I cannot seem to get enough, but everyone else in my family seems to. It is good and so easy. I do however just half the bread and put it in two bread pans of equal size.

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ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA

Living In: Apple Valley, California, USA

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Reviewed: Mar. 19, 2007

My husband thought this was the best! He much prefers it over English muffins from the store.

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MISERLY

Cooking Level: Expert

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Reviewed: Feb. 23, 2007

WOW!!! Best bread ever!!!!!!!!! I cannot stress enough how good this really is! I followed the recipe exactly and it came out soooooo good! I would definatley recommend this to anyone and everyone! 5 STARS! This is my new favorite bread and it should be yours to!

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Emily R. D.

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Jan. 19, 2007

Very good. First time I let it rise too long and it dropped. The second time I let it rise just above the pan, maybe a 1/2 inch above the edges and it turned out very nice. I like to leave it to cool, then put in in a bag, the crust softens a bit overnight and I slice it the next day... the family says... don't mess with this recipe!

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