Reviewed: Apr. 28, 2012

made the whole loaf in my bread machine set on medium size and medium crust. it was perfect.

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Reviewed: Feb. 20, 2012

I stuffed the dough 2/3 the way up a can and it puffed up much higher when it was done raising/cooking. Next time I'll do just over half full. Other than figuring that out, it was really great. I loved the ease (I usually do regular ones...good but much more time-consuming.) and the flavor was really great. I had plenty of holes for my butter to melt into. =)

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chicaD

Reviewed: Jan. 30, 2012

OMG! this is absoultly wonderful bread. The thing I did was to splenda sugar blend for the sugar. Turned out wonderful using the medium crust setting for a crunchy crust. Doesn't get any better than this!

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quaken

Reviewed: Jan. 13, 2012

I don't know what happened. We don't have a bread machine so I kneaded the dough by hand. It's so heavy to the touch and so hard to shape. I halved the recipe so I could just shape it into a log or a loaf. I was thinking that I'd slice it after I bake it so I can toast it. The dough didn't rise, after I waited for an hour. So I just baked it. After baking, the top looks like a rock.

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lynne

Cooking Level: Intermediate

Home Town: Santa Rosa City, Laguna, Philippines

Reviewed: Dec. 5, 2011

Easy and good. Will definitely be making again, but next time will let it rise a little longer.

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Suze

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Reviewed: Oct. 13, 2011

Excellent! I made them as regular loaves because I didn't have cans... but they were great - everyone LOVED them. I had to stop the family from eating it all before tomorrow morning breakfast!

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LOSMOM

Reviewed: Apr. 25, 2011

These are ab fab.....family won't eat store bought anymore!! And so easy to make!

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LASTCHILD

Cooking Level: Intermediate

Home Town: Santa Clara, California, USA

Reviewed: Apr. 12, 2011

I made this twice- the first time was with the two pans, although they were the same size. The bread was SO good toasted! I wanted to try it again using just my bread machine. The bread fell. I will try adjusting the recipe so it works in just the bread machine. Any suggestions would be greatly appreciated!

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Taylor Carroll

Reviewed: Feb. 7, 2011

I followed the recipe except for replacing 1 1/2 cup flour with Whole White Wheat Flour which I normally do for all my bread recipes without any problems. I mixed it with my BM, then baked in oven. It turned out very heavy and did not rise alot and was more like french bread than english muffin bread. I will give it another try and see if it is any different

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jblhopper

Cooking Level: Intermediate

Reviewed: Jan. 19, 2011

I made this bread in the bread machine, spritzed it with a little bit of olive oil mist, rolled it in cornmeal and baked at 350. It didn't seem to turn golden brown. The bread was denser than I'd like, no nooks and crannies and I didn't think it had any of the flavor of English Muffins. It wasn't at all sour. The loaf was very nice, toasted nicely and was quickly gobbled up. I have no idea what or why I should divide it into two unequal parts, so I didn't.

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