Reviewed: May 11, 2013

This is much the same as the recipe provided by King Arthur Flour's web site for one loaf, with two exceptions; for one loaf, two tablespoons olive oil is added, plus it calls for 1/4 teaspoon baking soda, twice the amount called for in this recipe. All other items are reduced by half. I don't know how it would be possible to "spoon" the "batter" into anything. I have made this bread six or eight times, and it always forms a firm round of dough in the bowl. Trying to "spoon" it would only result in the spoon being firmly contained in the dough. Be prepared to use dough hooks on your mixer. Let the bread cool completely before putting into any kind of container. I find "sealing" the bread into an air-tight container results in the loaf developing a soggy characteristic. If it lasts that long. Folks in my house want a slice before it can ever get cool, or toasted.

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Reviewer:

Stephen Comfort-Mason

Cooking Level: Intermediate

Home Town: Webster Groves, Missouri, USA

Living In: Des Peres, Missouri, USA

Reviewed: Apr. 16, 2013

This was a very easy bread recipe. No kneading and only one rise time made it super simple. Dough is very sticky and I found greasing my hands and then using them to spread the dough in the pans worked great. I haven't had it toasted yet, but looking forward to it. A bit on the heavy side as breads go, but fine for an English muffin type bread. Good flavor. Would make this again.

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Reviewer:

ReneePaj

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Brunswick, Ohio, USA

Reviewed: Feb. 22, 2013

My favorite bread EVER! Thanks for posting this "go-to" version, I find it's perfect as-is (which is a rare thing for me I normally am a "tweaker")

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Reviewer:

GeneralTso77

Cooking Level: Expert

Living In: Tampa, Florida, USA

Reviewed: Jan. 3, 2013

This recipe is AWESOME! I made many loaves to put in Christmas baskets! Everybody complimented it. Wouldn't change a thing about it. Gotta make some more!

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Reviewer:

mzmarj

Reviewed: Nov. 29, 2012

Love this recipe. Easy and fast, great for new bakers!

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Reviewer:

katiestevenson

Reviewed: Oct. 20, 2012

Absolutely delicious! I cut a slice just minutes out of the oven, buttered it and put some homemade blackberry jelly on it. This loaf won't last long. Definitely will make it again!

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Reviewer:

kc amateur

Reviewed: Oct. 19, 2012

Smelled great while baking, and yes it does make excellent toast!!

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Reviewer:

NYDadCook

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Webster, New York, USA

Reviewed: Oct. 14, 2012

Pretty good. Easy to make too--as others did, I just used the bread machine. It definitely needs to be toasted for the flavor and nooks and crannies of the english muffin taste to come through, but it's a nice bread either way. It made 2 nice sized loaves. Thanks for the recipe--I baked at 375 for 40 minutes. Perfect!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Sep. 20, 2012

I loved this bread! Better yet, my mother, who is not a big fan of my breadmaking, loved it. She has even requested that I make it again. The bread was moist on the inside with a nice crust on the outside. I personally think it needs a bit more salt, but then again, I'm a saltaholic! :-)

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Reviewer:

dragonlady927

Reviewed: Sep. 1, 2012

I tried this recipe in my bread machine and the 20 servings makes a 2.5 lb loaf and it is GREAT! I would recomment this to any one who likes store bought english muffins.

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