Reviewed: Oct. 29, 2009

I have tried several english muffin recipes in my bread machine, this is the best! Last time my husband wanted Eggs Benedict, I was out of homemade, so I bought some, never again. I am making some now so I have some on hand when he comes home!

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larryhunt2001

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Reviewed: Aug. 22, 2009

I changed things up a bit. I exchanged 1 cup of whole wheat flour instead of white flour. It tasted great. I think next time, I will try to roll them into balls and flatten them slightly. It had great texture with the wheat flour. Now I just have to get the presentation too! thanks!

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lylarose

Cooking Level: Expert

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Reviewed: Jul. 27, 2009

BRAVO! After trying to find a good recipe off and on thru the years, I am done looking. I thought it would raise like normal bread, but it didn't take long! Only change: It was 111 today in the AZ desert, so I used a 10x5 pan in my counter top convection oven at 325 for about 20 minutes. Thank you Stephanie for sharing :)

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CORKIDECAT

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

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Reviewed: Jun. 12, 2009

I love this bread. I make it all of the time. It is the only bread that my kids like that I bake. There is one thing; I do however just half the bread equally 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: Jun. 9, 2009

These are delicious just like Thomas English muffins except a lot cheaper. Defiantly a keeper. Thanks Stephanie

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SWAGNER777

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Reviewed: May 23, 2009

it was perfiect and it came out well

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Abigail C Hester

Cooking Level: Intermediate

Home Town: Highland, California, USA

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Reviewed: May 19, 2009

Great Recipe ~ a big hit with hubby. I made this in my bread machine today! My husband stops home from work during the day and he was able to sample it and he loved it! Btw, he took the whole loaf with him as he left...that speaks volumes!!

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kath

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Reviewed: May 18, 2009

I can't rate this yet as I just put it in the oven. HOWEVER when the dough cycle finished on my machine, I couldn't even get it out of the container. It was a gooey mess. I followed the recipe exactly. When I finally got it all out by adding extra flour and greasing my hands it only was big enough to put into one 9x5 pan. There was nothing left for a 7x3. Can anyone tell me what I may have done wrong. AND, it is not raining so that should not have affected it.

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lynda edris

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Reviewed: Mar. 8, 2009

This recipe is wonderful toasted or not. I had a slice straight out of the oven with real butter...OMG...SO good!

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Yamatograd

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Reviewed: Jan. 30, 2009

i have never tasted such good english muffin bread...followed the instructions for bread machine dough cycle then formed it into a french loaf type loaf ... let it rise for 40 mins and baked in 325 oven for 25 minutes...it rose even more when baking and it is so lite and fluffy and tasty...i sprinkled cornmeal on the baking sheet before i put the dough on it...man oh man...a new fave bread recipe... thanks grandma!!!update...since i REALLY like this bread and make it often i thought i would try and make english muffins from the dough and am i glad i did...i rolled the dough to about 1/4 - 1/2 inch thick and let it rest covered for about 10 minutes, then cut out six 3 1/2 inch circles and placed them on parchment sprinkled with cornmeal...rolled up the rest of the dough into a little loaf and put it in my small loaf pan...i put into the oven with the light on and let rise for about 1/2 hour...baked the muffins in the oven at 350 for about 8 minutes and flipped over and baked the second side the same...they also rose abit more while baking...and the little loaf of bread i baked at 350 for about 20 minutes...well am i glad i did that...the BEST english muffins i have ever made...THEY EVEN HAD NOOKS AND CRANNIES and were lite on the inside and a bit chewy on the outside...just as we like them...and the little loaf of bread turned out like the others i made from this recipe...THANKS SO MUCH AGAIN for this recipe...really no need for me to try any others!!!! june 26th...i subbed bu

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smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

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Reviewed: Nov. 23, 2008

Can you give a recipe less than 1 star? I wish! I don't know what magic a bread machine conjures to make this palatable, but when trying to make this the "old-fashioned way" it ain't a happenin' thing. I made this the same way I have made other breads (with much success) but this one was a tough, doughy monster that didn't want to come together. When it did, it was chewy in dough form and totally unpalatable.

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SCOUTSAGIRL

Cooking Level: Expert

Home Town: Buxton, Maine, USA

Living In: Porter, Maine, USA

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Reviewed: Nov. 17, 2008

I don't understand. Maybe you can't make it without a bread maker. I tried it with my kitchenaid dough hook and I proofed the yeast first... it hardly rose at all. I have flat bread. It looks ridiculous. Bummer.

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Katelyn

Cooking Level: Expert

Home Town: Yakima, Washington, USA

Living In: Washougal, Washington, USA

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Reviewed: Oct. 14, 2008

This bread is wonderful! I used to buy english muffins every few days and make breakfast sandwiches for my family. I'm never buying them again. I used the coffee can idea, and like another reviewer i made the mistake of using a can with a lip. To get the bread out I simply opened the other end of the can with a can opener, cut the bubbly round top off the bread and it came right out the bottom. We snacked on the golden top while it was fresh and the perfectly circular bread has been making sanwiches. 20 minutes in the oven worked for me.***** NOTE FOR BAKING IN CANS WITH LIPS. I found that the cans with lips can be easily rid of the lips with a can opener!

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JustinaKay

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2008

This recipe has become a staple in my household. It makes 8 english muffin rings plus up to three more "muffins". I make this recipe atleast 2x a month.

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MrsPacNW

Cooking Level: Expert

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Reviewed: Jul. 7, 2008

i make this everyday, with my kids two a day aren't enough! what an excellent recipe. i mix my ingredients roll the two breads in cornmeal,shape like a baguette and bake them on my bread stone until golden. FANTASTIC!! of course toast,use homemade butter and homemade jam or jelly the best.

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mothergoose

Cooking Level: Expert

Home Town: Lawrence, Massachusetts, USA

Living In: Pembroke, New Hampshire, USA

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Reviewed: Jul. 3, 2008

I made this recipe entirely in my bread machine. It is delicious. My daughter & son are visiting from out of town and enjoyed this so much that I will be making a loaf tomorrow for them to take home.

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Marylyn

Cooking Level: Expert

Home Town: Flushing, New York, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Jun. 12, 2008

Very good recipe, but I baked for 10 minutes as the directions instructed, and It would have been mush had I not put it back in the oven. Probably baked more like 25 minutes. Very English muffin like. I think the trick is to avoid working the dough as it was full of air pockets and very light once it came out of the bread maker. Also allowing it to rise (turn the oven on and place over the vent burner) is very important to avoid having a dense bread.

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sbruins79

Cooking Level: Expert

Home Town: Waupun, Wisconsin, USA

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Reviewed: May 6, 2008

This is *wonderful*. I make English muffins with it by cutting into six pieces, making balls of dough, then slightly flattening them on top. FANTASTIC. I cannot have pre-made English muffins due to allergies, so this was doubley-good for me - it's been ages since I had an English muffin!!! Thank you so much for posting!

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