Reviewed: Feb. 9, 2012

I used 5-1/4 cups of flour. Came out great.......lots of nooks and crannies! Good taste. Bland, but not in a bad way. Very easy to make.

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Reviewer:

mamabing

Reviewed: Jan. 16, 2012

Made several times. Only problem ever was when my yeast wasn't strong. Yeast doesn't necessarily last as long as the date on the package would indicate. And there are, in your kitchen, things that will kill yeast -- like the merest trace of any sort of sanitizer product. It's always a good practice to start yeast with a bit of warm liquid -- 110 to 120 degrees is ideal. Or just remember "bottle temp", like a few drops on your wrist from a baby bottle. Most bread recipes start the yeast. This recipe can be done that way, too,

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Reviewer:

family-cook

Cooking Level: Expert

Home Town: Lufkin, Texas, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Nov. 26, 2011

Very good. We tried it first with Eggs Benedict and really liked the bread. Now we use this same recipe (cut in half but with 3 1/2 tsp of yeast) for bread bowls & pepperoni bread.

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Reviewer:

Jim Davidson

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Cooking Level: Intermediate

Home Town: Marion, Ohio, USA

Living In: Mooresville, North Carolina, USA

Reviewed: Oct. 23, 2011

tastes just like real english muffis. we had company for breaky & they loved them. we used 5 cups of white flour & 1 cup of whole wheat flour to add a little more fibre. good stuff

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Reviewer:

JC & Schmoopie

Cooking Level: Intermediate

Home Town: Prince George, British Columbia, Canada

Reviewed: Sep. 8, 2011

Outstanding recipe. I found adding an extra 1 tsp salt and 1/2 tbls of sugar boosted the flavor immensely. I agree that decreasing the flour to make the dough more batter like allows those lovely bubbles to develop. Love this bread.

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Reviewer:

KTHYMOMKAT

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

Reviewed: Sep. 7, 2011

I've been making this recipe for over 20 years. I got it from Bon Appetit Breads cookbook. It was meant for baking in a microwave oven. I've always used a conventional oven. I've replaced one or 2 of the cups of flour with whole wheat...works great and adds a little more flavor. Try it! My family is crazy for this bread with or without the ww flour. You can also use some barley flour for more flavor.

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Reviewer:

Teresa

Cooking Level: Expert

Reviewed: Aug. 19, 2011

this was a total failure! i followed the recipe to a T, and it didn't come out like it was supposed to at ALL. i'm still not sure what i did wrong. maybe there was something wrong with my yeast? i'm glad that i only made one loaf, so i didn't waste a lot of ingredients. i def won't be making this again and will be deleting it from my recipe box. i think this is the first time i made something on allrecipes that completely bombed.

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Reviewer:

pfeng

Reviewed: Aug. 19, 2011

Cut this in half, using 2 cups of flour, 1 cup of milk and 1/4 cup of water and the whole tablespoon of sugar. Used half whole grain flour and whole wheat pastry flour with great success. Made in my round coffee can shaped bread pan. The outside was deliciously crusty. Used half the loaf for french toast, which was yummy. Thanks for sharing! Update: this time made with buttermilk, omitting the salt, and half whole wheat/half unbleached white four. Even better and better texture too!

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Reviewer:

grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

Reviewed: Aug. 9, 2011

I decided to follow one of the reviews. I used milk for the liquid and reduced flour to 1 cup of wheat flour and 3 cups of white flour. Toasted and ate with honey butter. Delicious!

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Reviewer:

Ravinia

Cooking Level: Intermediate

Home Town: Martinez, California, USA

Reviewed: Aug. 4, 2011

It was ok, but I had a couple of problems with it. I added the active dry yeast to the flour, as stated in the recipe & it didn't soften or dissolve, so that the resulting bread tastes somewhat yeasty and didn't rise very well. Maybe instant yeast is in order. Also, 6 cups of flour was WAY too much. After 5c, I had a sticky dough, not a stiff batter. I ended up adding the extra cup, and kneaded in about 1/2 of it. The resulting bread, while tasting good, was not at all like an English Muffin. If I try it again, I'll definitely stop after 4 cups of flour and see if the results are closer to the real thing.

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