Comments on: english muffins

By: vegetable carving flowers

vegetable carving flowers — Wed, 08 Feb 2012 02:12:43 +0000

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By: Eggs Benedict: English Muffins, and Hollandaise Sauce | Iron Whisk

Eggs Benedict: English Muffins, and Hollandaise Sauce | Iron Whisk — Fri, 27 Jan 2012 04:36:46 +0000

[...] Benedict with Homemade English Muffins and Hollandaise Sauce Serves 6 English Muffin recipe from Pete Hollandaise Sauce recipe from [...]

By: Homemade English Muffins | Proof : Patisserie

Homemade English Muffins | Proof : Patisserie — Tue, 03 Jan 2012 21:59:47 +0000

[...] by a delicious post from a fellow food blogger’s site, pete bakes!, I amended the recipe (originally from Peter Reinhart’s The Bread Baker’s Apprentice) [...]

By: Chas Antigua

Chas Antigua — Mon, 12 Dec 2011 08:15:52 +0000

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By: Bob Chance

Bob Chance — Mon, 04 Jul 2011 00:19:52 +0000

None of the grocery stores in my area carry instant yeast. Is there a method for using active yeast? Would I warm the milk and disolve the yeast in that first, then add it to the dry ingredients?
I’ve tried a couple other recipes. One turned out okay, minus the nooks and crannys. The other crashed and burned. Hope to try yours tomorrow.

By: sheila @ Elements

sheila @ Elements — Wed, 16 Feb 2011 18:46:35 +0000

I used a cool rise method to let my dough rise because I was short on time. I stuck the dough in the fridge before I went to work, and then when we got home, I shaped them and put them on my electric griddle and then int he oven. They turned out great!!!

By: Katherine Hall

Katherine Hall — Wed, 02 Feb 2011 03:42:47 +0000

I have tried your recipe and we love it. I live in Mexico for six months a year and no English Muffins here! I make two batches at a time, one batch doesn’t last long. One thing I have found to be helpful for a crispy interior – I fork split each muffin after 20 mins. out of the oven. Easy to open and helps the dough to be firm on the inside. I also toast after a couple of days in the refrigerator – yummm. Looking forward to more of your recipes.

By: Nooks and Crannies | From China Village

Nooks and Crannies | From China Village — Mon, 31 Jan 2011 16:57:12 +0000

[...] going to use this recipe, because it’s the only one I could find in my bookmarks that didn’t use a started, and [...]

By: sheila @ Elements

sheila @ Elements — Wed, 26 Jan 2011 00:32:07 +0000

You made some amazing looking muffins, and I have to tell you I so much want to make them right now! I already have bread that I’m getting ready to shape and bake though, but I plan to make these in the next week or so. I’m hardly waiting! Thanks so much for the great recipe!

By: 1212 English Muffins | Outpost 505

1212 English Muffins | Outpost 505 — Wed, 15 Dec 2010 23:44:38 +0000

[...] English muffins from The Bread Baker’s Apprentice by way of Pete [...]