Reviewed: Mar. 27, 2008

This recipe was easy and OH! SO GOOD!... I used rice milk in mine due to dd's dairy allergy and it came out fine. Next time I'm going to try it in a coffee can. We loved it with butter and honey as suggested in other reviews. I will be making this again soon!

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Reviewer:

Hope

Cooking Level: Intermediate

Reviewed: Mar. 20, 2008

I used this recipe as it had rated highly and I needed an English Muffin that could be made in a bread machine - too lazy to knead by hand! I cooked them as instructed for Traditional English Muffins. I'm really pleased how much like the real thing they look and taste. Much easier than I expected, I'll definitely be making them again.

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Reviewer:

Effie

Cooking Level: Intermediate

Living In: Manchester, Greater Manchester, England, U.K.

Reviewed: Feb. 5, 2008

This recipe is so great. My wife and I wanted to eat it all as soon as it came out. I took the advice of other reviews and used two 11.5oz coffee tins to make round muffins. Two of them worked perfect although we had to let them cook a little longer.

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Reviewer:

Mark

Cooking Level: Beginning

Reviewed: Jan. 21, 2008

What a yummy recipe! A little sidenote (totally user error!): I baked mine in two coffee cans, but didn't pay attention to the fact that the cans had "lips" at the top, so, I couldn't get the bread out. I had to cut it and make a mess. Guess I'll have to look for a better can! I also tried this with wheat flour, and it didn't turn out as well. I will never buy store bought muffins again!!

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Reviewer:

~l.i.s.a~

Cooking Level: Expert

Home Town: Evergreen, Colorado, USA

Living In: Denver, Colorado, USA

Reviewed: Dec. 2, 2007

Made mine in a can, posted photo for folks who can't visualize how your sample photo slices are round from bread :). Used plain soymilk plus extra 1/2 tsp sugar in lieu of the milk to make this a pareve/non-dairy bread. perfect! Super light crust slid right out of the can after baking, sliced beautifully after cooling and toasted up JUST perfectly. I'm in love!! Thanks!!

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Reviewer:

LYNN ANNE

Cooking Level: Intermediate

Reviewed: Nov. 23, 2007

Great tasting right out of the oven! (I couldn't wait any longer!) Love the crust!

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Reviewer:

CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

Reviewed: Nov. 7, 2007

This is a wonderful recipe. Tastes better than the store bought kind. I had mine with butter and honey. Yummy! DO toast it for the best flavor.

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Reviewer:

AnnieO60

Reviewed: Aug. 22, 2007

Phenomenal! Soooo good, I don't think I will ever buy english muffins again.

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Reviewer:

SUSANDON

Cooking Level: Expert

Home Town: Braintree, Massachusetts, USA

Living In: Halifax, Massachusetts, USA

Reviewed: Mar. 11, 2007

This recipe is simple and delicious. I plan on sharing this with all my co-workers tomorrow.

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Reviewer:

SMHAYNES

Cooking Level: Intermediate

Living In: Bay City, Michigan, USA

Reviewed: Feb. 19, 2007

I left this in the brad machine for the entire cycle and made a loaf. We then sliced it and toasted it and had it with bacon and eggs. My family loved it!

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