English Muffins

Page 157

Cuisine: English/Scottish | Course Type: Breads

(2 reviews)

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Tags: baking bread english muffins

Recipe Review

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.

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