English muffins seem to look nothing like muffins. What’s up with that.
I’m not really sure, but I like them well enough to make them and they do taste so good.
The standard bearer, in my opinion, for commercial English muffins is Thomas’ English muffins.
They are famous for a good reason.
Continue reading “Make Your Own English Muffins – The Bread Series”
Grocery store bakeries is where I first found English Muffin bread. It was good. Tasted a bit like English Muffins, which was good, but I really liked the corn meal on the outside. That sold it as English muffins.
As good as that store bread was, I knew I could at least make my own, and maybe make it better. I start with the attitude that home made is already at least equal, so it’s not a hard climb to better.
The first batch was a test batch. Testing for flavor, of course, but also finished volume. It didn’t measure up in size.
That’s okay. Simple adjustments to the weights-another reason to scale ingredients, quick conversions-and an increase of 30% yielded a tall loaf very suitable for sandwiches.
It was, in fact, higher than that store bread. The new loaf was also lighter, good crust and a flavorful crumb. Happy I am.
Continue reading “English Muffin Sandwich Bread-The Bread Series”
