Hello Shannon! Thank you so much for sharing your English Muffin Bread. I have not had English muffins for years. I did try your recipe last week and again just now. I don't know what I did differently, but this time it came out so much better, more substantial...and I did coat the pan with coarse cornmeal…what a difference! You are so lovely and genuine. Thank you and good luck in your sailing adventures. Joslyn⛵
SHANNON... your R absolute ! I have to tell you it was your excellently made tour of P that originally caught my.. 'want to see more of this couples adventure' that initially go me 'on board' .. again you have my award to you .. Galley Emmy for your bread yes, but for the photography too, the attention 2 detail, and all over a pan of dough .. don't you got to luv it.. Plus unabashfully will add, your braid and YOU are stunning !
Shannon just took out my first try at your english muffin bread "OMG" so good! Thanks so much for sharing! Please please please share some more of your onboard cooking with us! I'm a single guy and I never know what to make, this was so easy, and sooooo good!!! You are as good a cook as you are beautiful. I remember when you did the boat tour and you said you spend 90 percent of your time in the galley, now I can see why you're a great cook please share more! Thanks so much. Bill S.
Fantastic episode! Super camera work, perfect light, great audio, excellent pace, slick editing, well-prepared talent, epic galley work, bullet-proof recipe...hunger and satiety all in ten minutes and one second. Well done Prism People...well freaking done. Surely, there will be more "helpings" of Prism Cooks! to come...
Sounds yummy! It would be helpful if you listed the ingredients and perhaps an abbreviated version of the recipe in the video description. It'd be easier to copy/paste and cook without connectivity. Here, I wrote it up for you; English Muffin Bread Ingredients: 2½ cups flour 1 tsp baking powder 1 tsp salt 1½ tsp sugar 2½ tsp dry yeast 1 cup cold milk ½ cup hot water cooking spray optional- corn meal Directions Pour 1½ cups of the flour, the baking powder, salt, sugar and yeast into a mixing bowl. Mix milk & warm water in a cup. Ensure water/milk mixture is not warmer than 115 degrees F, then add to contents of the mixing bowl. Mix well with a large wooden spoon. Once well mixed add remainder of flour slowly while continuing to mix. The resulting dough will be runny. Spray loaf pan with cooking spray and dust with corn meal if desired. Pour dough into pan and allow to rise for 30 minutes to an hour until dough fills the loaf pan. Bake in a preheated 375 degree oven for 11-15 minutes until golden brown and hollow sounding when thumped. Turn the bread out onto a rack to cool for at least 5 minutes BEFORE EATING.
This bread is great toasted. Made it many timeworn my boys were young. Would love cooking shows. I find it interesting to see what you cook and eat on a boat. Loved your video.
I really enjoyed this episode..... I look forward to more of this and maybe boat projects / maintenance is also always interesting... thanks for mixing it up a bit.
Great recipe! This is why I support you guys. My First Mate has started her own Boatsteading website, where she discusses everything from cooking to canning aboard. Good skills to have.
That was AWESOME!!!!! Of course you will not be doing bread every time, so perhaps you might add some discussion (during the preparation) regarding the acquisition and use of local ingredients. Well done! Someone please contact the Food Network!!!!
Who is speaking in your intro to this scene? Also thanks for doing some cooking segments, the food that you have made looks a touch better than my Ramen and peas!
Shannon I have a question about the flour. Do you use self rising or all purpose? My Mom was always cooking and learned not to send me to the store and I would be picking up the wrong stuff for what she was making. Thanks.
Most recipes for this bread call for baking soda not baking powder. Yours so far looks the most like english muffins after cutting a slice. Those holes create excellent nooks and crannies for butter to melt into.
I need to comment again.. it has been three days and I am still thinking about this... it was great, but I was wondering why am I thinking about it, but not thinking about making english muffins.... Then it dawned on me.. You say it is super easy and it is, because your kitchen/galley is ready. For example I don't have yeast or baking powder... so my idea... What if you thought about what your next three recipes are... maybe making things that might use some of the same items... And you listed the things you will need for the next three recipes that you will be doing over the next two months. Then items in my kitchen would be ready for things you make in your galley
Wow!@# Never thought of making this type of bread... super efficient way to get bread on board! Question: The milk pictured is shelf stable, right? How long does it last once you've opened it? We're just getting started over here and that was something we're not confident about. Sweeet Videos!!! Check us out our channel, we'd love to know what you thought!
+FindingIslandTime yes the milk is shelf stable, in the coldest part of our fridge the milk will last 3 days, if Jon does not finish it earlier with cookies.
yes I am upset, but i'm still going to help you... your recipe not going to work if i cook it in the mountains because you just measured out the flour you didn't weight it. 1 cup of Flour is not going to be the same amount at sea level as it is at + 1000 ft you need to go by weight...
That is such a good idea, no other sailors are sharing their cooking skills ~ thanks Shannon
Hello Shannon! Thank you so much for sharing your English Muffin Bread. I have not had English muffins for years. I did try your recipe last week and again just now. I don't know what I did differently, but this time it came out so much better, more substantial...and I did coat the pan with coarse cornmeal…what a difference! You are so lovely and genuine. Thank you and good luck in your sailing adventures. Joslyn⛵
Thanks Shannon! I will have to give it a try! I make sourdough bread using a culture that I have kept alive for about 12 years now. Really tasty!
SHANNON... your R absolute ! I have to tell you it was your excellently made tour of P that originally caught my.. 'want to see more of this couples adventure' that initially go me 'on board' .. again you have my award to you .. Galley Emmy for your bread yes, but for the photography too, the attention 2 detail, and all over a pan of dough .. don't you got to luv it.. Plus unabashfully will add, your braid and YOU are stunning !
Shannon just took out my first try at your english muffin bread "OMG" so good! Thanks so much for sharing! Please please please share some more of your onboard cooking with us! I'm a single guy and I never know what to make, this was so easy, and sooooo good!!! You are as good a cook as you are beautiful. I remember when you did the boat tour and you said you spend 90 percent of your time in the galley, now I can see why you're a great cook please share more! Thanks so much. Bill S.
Thanks Shannon - We love this new Prism Cooks idea! Can't wait to try out the recipe and watch the next video. Cheers,
Shannon and Greg
Fantastic episode! Super camera work, perfect light, great audio, excellent pace, slick editing, well-prepared talent, epic galley work, bullet-proof recipe...hunger and satiety all in ten minutes and one second. Well done Prism People...well freaking done. Surely, there will be more "helpings" of Prism Cooks! to come...
+Michael Paul Henderson thanks for the great comment!
Sounds yummy! It would be helpful if you listed the ingredients and perhaps an abbreviated version of the recipe in the video description. It'd be easier to copy/paste and cook without connectivity. Here, I wrote it up for you;
English Muffin Bread
Ingredients:
2½ cups flour
1 tsp baking powder
1 tsp salt
1½ tsp sugar
2½ tsp dry yeast
1 cup cold milk
½ cup hot water
cooking spray
optional- corn meal
Directions
Pour 1½ cups of the flour, the baking powder, salt, sugar and yeast into a mixing bowl. Mix milk & warm water in a cup. Ensure water/milk mixture is not warmer than 115 degrees F, then add to contents of the mixing bowl. Mix well with a large wooden spoon. Once well mixed add remainder of flour slowly while continuing to mix. The resulting dough will be runny. Spray loaf pan with cooking spray and dust with corn meal if desired. Pour dough into pan and allow to rise for 30 minutes to an hour until dough fills the loaf pan. Bake in a preheated 375 degree oven for 11-15 minutes until golden brown and hollow sounding when thumped. Turn the bread out onto a rack to cool for at least 5 minutes BEFORE EATING.
Thanks a million. Couldn't locate it on the website! Wonder why??? Seemed sketchy ...
This bread is great toasted. Made it many timeworn my boys were young. Would love cooking shows. I find it interesting to see what you cook and eat on a boat. Loved your video.
I really enjoyed this episode..... I look forward to more of this and maybe boat projects / maintenance is also always interesting... thanks for mixing it up a bit.
I made this bread and it is delicious. Super easy and quick to make, thanks for the recipe!!
I just made this tonight...so good! thanks for the recipe and look forward to more!
Love new food ideas, looking forward to future episodes.
Great recipe! This is why I support you guys. My First Mate has started her own Boatsteading website, where she discusses everything from cooking to canning aboard. Good skills to have.
This is a GREAT idea! Can't wait to see more!
Dude. Your camera/editing skills are freakin awesome. Keep up the good work! It's why you are in my top 3 :)
another great video guys! I made this myself, turned out great, makes the best toast for breakfast ever. love all the videos, keep 'em coming. 😃
This made my mouth water! I swear I am going to try this tomorrow!
awesome update. Hope your fall is going well. Cheers from PEI Canada,Bryan
The best hint ever! Tks! Congrats from Brasil.
You guys are awesome, that looked great.
good one. looking forward for more cooking vids.
I like Shannon's new segment Prism Cooks.
Good Job!! Very nicely done!! looks yummy.
hope you do more sailing specific cooking :) I'll make this tomorrow for sure.
Made it. cooked it. Ate it! Good! Thanks. Keep em comming!
Hi Shannon! i love your videos! Thank you for the amazing recipe! Ill make it for Mike and Terri sometime:).
Awesome recipe! Although in a standard kitchen oven it took more like 20 minutes at 375. So much better than store bought! Thanks for sharing.
Happy eating! Cheers!
Thank You I'm exited to try that!
Now im hungry. Great vid, I will try the recipe.
That was AWESOME!!!!! Of course you will not be doing bread every time, so perhaps you might add some discussion (during the preparation) regarding the acquisition and use of local ingredients. Well done! Someone please contact the Food Network!!!!
Cool Thanks!
Might just give this one a try at the house. Makes me wish I had an oven on the boat.
Great video!
I hope more of these are coming. Dang, now I am hungry for English muffins! 😁😂
Looks good.
The sailing videos are great but this is a nice change.
You guys are awesome!!!
great... i like to see more... fair winds.. and thanks for this video
Looks good!
Just brilliant!
I'm going to show the wife this one for sure.... looks great thanks Shannon.......
Love the fish knife to spread the butter!
That looks good enough to try at home. On another note that looks like it would work well in a 'Go Sun' stove.
Awesome job! Looks super yummy. How would you, or could you, make actual English muffins with that dough?
Cook English Muffin Bread 🍞 after watching your video ! 😀⛵️😘 Mike from Missouri
love it!!! the other essential part of cruising.
Nailed it :-)))) with jeune et svelt Shanon presenting!!!!!
Many thanks we love this / we make in 9 tuna fish cans filling each 1/3 and bake at 375 16 mins perfect muffins
Well, I might just try this at home!
great video... now i'm hungry! fair winds and please more of this "sailors food vids" - lovely greets ;)
Very impressive editing! The slow-mo 's are a nice touch, but cut their use in about half. Looking forward to a 'rock lobster' episode.
great vid,thanks for sharing
Love to see your fish taco recipe, from one of the earlier episodes.
I bake English Muffin Bread 🍞 ! Turn out great also. Very easy to fix and bake. 😀 Mike Ogle
Great! I love cooking on a boat.
Watch your sailing video. How make bread 🍞, yes after cook 👨🍳 bread 🍞 . Taste great 👍! 😀⛵️😘 Mike from Missouri
Love it!
Good idea, keep it up
This is cool you guys!!!!
Who is speaking in your intro to this scene? Also thanks for doing some cooking segments, the food that you have made looks a touch better than my Ramen and peas!
I'm gonna try this! Do you actually use fish knives on board?...
hey guys! awesome video! what is the name of the track playing in the background?
Great video
Thanks
i would love some
MORE PRISM COOKS!
Wow am I ever motivated now! mmmmmm
wavesfromSeattle
How come you never made that for us at home?
still love your channel and i hope the cooking thing works for you. good luck...and i will be giving you some competition....
great video... not much of a cook/baker, but I think the video moves along nicely
you guys rock! :)
Shannon I have a question about the flour. Do you use self rising or all purpose? My Mom was always cooking and learned not to send me to the store and I would be picking up the wrong stuff for what she was making. Thanks.
+Uncle Muir all purpose flour for this one. No worries !
So... If I don't want a crispy crust, should I leave it in the pan and cover it while it cools?
Yum!
My bake bread 🍞 taste great 👍 many times bake English Muffins Bread 🍞! 😀😘⛵️
Most recipes for this bread call for baking soda not baking powder.
Yours so far looks the most like english muffins after cutting a slice. Those holes create excellent nooks and crannies for butter to melt into.
Home bake bread smell great
I need to comment again.. it has been three days and I am still thinking about this... it was great, but I was wondering why am I thinking about it, but not thinking about making english muffins....
Then it dawned on me.. You say it is super easy and it is, because your kitchen/galley is ready. For example I don't have yeast or baking powder... so my idea...
What if you thought about what your next three recipes are... maybe making things that might use some of the same items...
And you listed the things you will need for the next three recipes that you will be doing over the next two months. Then items in my kitchen would be ready for things you make in your galley
I'm English. I eat bread. I've never heard of muffin bread or English miffin bread, but that shit looks tastey
phlanjo We Americans blame a lot on the British( haha). Luv ya!
No oven. I might try outside in dutch oven. I tell you how it comes out.
yummie !
Type of flour? If you sift the flour you don't have to stir as much ;)
+NeonsStyle I used all purpose flour, no room for a sifter onboard as of now. Thanks for watching!
Sailing Vessel Prism How about a strainer that will work too :)
yummy
Cover that baby in strawberry jam and aerosol cream :)
All that yeast certainly goes a long way to explaining the smelly discharge
Is it important to add the ingredients in slow motion? lol
why not! thanks for watching! cheers
Padd the tricky part is altering gravity so things fall at a slower rate.
Excellent cooking video. Well shot and edited. Made me hungry!
great job!
omletes while on passage? haha...jk
Wow!@# Never thought of making this type of bread... super efficient way to get bread on board! Question: The milk pictured is shelf stable, right? How long does it last once you've opened it? We're just getting started over here and that was something we're not confident about. Sweeet Videos!!! Check us out our channel, we'd love to know what you thought!
+FindingIslandTime yes the milk is shelf stable, in the coldest part of our fridge the milk will last 3 days, if Jon does not finish it earlier with cookies.
cut into it? you would insult a fine loaf with a knife? torn is so much nicer
Shannon, if you keep losing weight your going to blow away........eat more bread!!!!!!
yes I am upset, but i'm still going to help you... your recipe not going to work if i cook it in the mountains because you just measured out the flour you didn't weight it. 1 cup of Flour is not going to be the same amount at sea level as it is at + 1000 ft you need to go by weight...
why sugar ?
i surely hope your using non Monsanto, ECO = organic ingredients ?
WTF is cooking "Spray" ? chemicals i would suspect . go Organic !
You're an idiot. Embrace it.