The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
Tags: baking bread english muffins
Recipe Reviews
Zosia from Toronto, ON
I know from having made these a few times and from bloggers’ reports on the recipe not to expect them to have the fluffy texture and characteristic nooks and crannies associated with English muffins. However, they are relatively quick (3 hours) and easy to make, require no special molds that I don’t own and their flavour is far superior to store-bought.
I made this batch using ½ whole wheat bread flour. It added a delicious nutty flavour and didn’t seem to affect texture at all.
I used them to make delicious toasted breakfast sandwiches with tomatoes and grilled Canadian back bacon.
This was one of the first recipes I tried from this book, and it is probably one of the easiest. It only takes one day and is not hard to get good results. The fact that they are first cooked on the stove top is interesting as well.
Mine tasted delicious, but were slightly denser than those you'd find in a store. I love them toasted with some butter and honey. Be sure to use a fork to split them!
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