What a great way to have English muffins! 😍 I was just roaming around, trying to make sure I hadn't missed any of your videos and this one popped up from two years ago. ☺️ So glad I found it! You've been doing great things for us for a while now and we appreciate what you do! 🤗 Thanks for sharing! 🥰
Love to see what the inside looks like if you fork split them instead of using a knife…. We use Thomas’ for breakfast each AM, home egg on one side, home honeycomb on the other for dessert. Looking forward to trying out your recipe!
Thanks for this !! English muffins are notoriously "wet" dough, it's OK ;-) I let them rise between two cookie sheets (sprinkled corn meal, so both sides are my favorite side), separated by shot glasses, to make perfect toaster-width muffins...about 3.5" in diameter always 'fork split'.... Soooo many Nooks & Crannies I have NO idea how "extra crispy" varieties are made....chemicals??
Excellent. I'm going to try this with Rye and see what happens. Wally world sells them pretty inexpensively but I would rather try some home made. On the to do list.
Neither is healthier than the other- it depends on what you like! Both are carbs, both can be made with either all-purpose or whole wheat flour, and both are around the same amount of calories. =)
Hi Nic breads! Just for the record traditional English muffins don't have milk or butter in them, nor olive oil, or eggs. Your making a rich milk bread roll and butter would give you a better result for those than olive oil. (Use at 5% of the weight of flour). Rolling them in semolina before putting them on a dry griddle with give you a better finish too. Tip: Make the dough and don't let it rise. Just put it in the fridge, covered, overnight. It will keep three, or four days in the fridge. This is called retarding, or cold bulk ferment. It brews flavour into the dough. Traditionally baked on a stove topped griddle. Also, traditionally toasted before eating. All this said with a smile. Those breads are good, just not English Muffins. American Muffins perhaps?
@@NoGettingOffThisTrain I am studying them at the moment. They are thought to have come from a 10th Century Welsh leavened bread. I now know English muffins are different from American English muffins. LOL They are thought to have originated in Wales from “Bara Mean,” a yeast leavened baked cake from the 10th Century. An Englishman named Samuel B. Thomas introduced these muffins to the US when he first opened his bakery shop in New York. The two recipes diverged. And, my error, English muffins do have milk in them. I was caught up on Pita breads in my head. Apologies. Yours look very good though. And, nicely done too. A well done video too. Thanks. Happy baking! :)
😄Thank you, friend.
What a great way to have English muffins! 😍
I was just roaming around, trying to make sure I hadn't missed any of your videos and this one popped up from two years ago. ☺️
So glad I found it! You've been doing great things for us for a while now and we appreciate what you do! 🤗
Thanks for sharing! 🥰
Love to see what the inside looks like if you fork split them instead of using a knife…. We use Thomas’ for breakfast each AM, home egg on one side, home honeycomb on the other for dessert. Looking forward to trying out your recipe!
I've never used my fork to split these, let us know how it works out! =)
This is Erick’s wife Tabitha. I love your channel!
Thank you so much, Tabitha!!
Thanks for this !!
English muffins are notoriously "wet" dough, it's OK ;-)
I let them rise between two cookie sheets (sprinkled corn meal, so both sides are my favorite side), separated by shot glasses, to make perfect toaster-width muffins...about 3.5" in diameter
always 'fork split'.... Soooo many Nooks & Crannies
I have NO idea how "extra crispy" varieties are made....chemicals??
Such a neat recipe! Thank you Jaime! Am so excited to try it.
Ur videos always make me so happy. I was on quarantine away from my kids and husband and ur vids made me smile when i was really sad.
Oh my goodness! Thank you so much for your sacrifice.
Great recipe. Thank you!!!
Excellent. I'm going to try this with Rye and see what happens. Wally world sells them pretty inexpensively but I would rather try some home made. On the to do list.
The taste is so much better making your own from ingredients that you know and trust
They also make good hamburger buns
In baking you should always give the amount of flour in grams otherwise it's too guessy
Thx for this...Well I don't think u can do blueberry muffins due to the shape of a muffin... but maybe a blueberry loaf?
You might be able to add the blueberries in the bread machine during the cycle! I've seen blueberry English muffins at the store before. :)
Great video man, so which one is healthier Bread or English Muffins?
Neither is healthier than the other- it depends on what you like! Both are carbs, both can be made with either all-purpose or whole wheat flour, and both are around the same amount of calories. =)
Is that instant yeast? We only have instant here.
You can use instant and it'll work just fine!
Three cups of flour wasn't even close it was more like four
sorry honey but without baking soda it is not English muffins.
They were good enough for me to eat, so that's all that matters to me. :D Thanks for watching and have an amazing day!
@@NoGettingOffThisTrain so sorry you are so closed minded to learn the correct way to make them. I did try your way but was not the same or as good.
These look wonderful!
$2-$3.00 for a 6 pack? 2023 $5.00 for a 6 pack!! Bruh
I agree with you I cant afford muffins and other bread items becuz they have went up in price so much I refuse to pay that price
Thank you for the recipe and showing us step by step And it's easy for those of us who have to work we need all the help we can get 🥰
I like this better then the one that I have had for a long time. Will try this out and let you know. Thanks for doing a good job on this.
Hi
Nic breads!
Just for the record traditional English muffins don't have milk or butter in them, nor olive oil, or eggs.
Your making a rich milk bread roll and butter would give you a better result for those than olive oil. (Use at 5% of the weight of flour).
Rolling them in semolina before putting them on a dry griddle with give you a better finish too.
Tip: Make the dough and don't let it rise. Just put it in the fridge, covered, overnight. It will keep three, or four days in the fridge. This is called retarding, or cold bulk ferment. It brews flavour into the dough.
Traditionally baked on a stove topped griddle. Also, traditionally toasted before eating.
All this said with a smile. Those breads are good, just not English Muffins. American Muffins perhaps?
Hi there! Thank you for the tips! I'm not sure why we call them English Muffins in America; but I'm sure they're very different elsewhere. =)
@@NoGettingOffThisTrain I am studying them at the moment. They are thought to have come from a 10th Century Welsh leavened bread. I now know English muffins are different from American English muffins. LOL
They are thought to have originated in Wales from “Bara Mean,” a yeast leavened baked cake from the 10th Century.
An Englishman named Samuel B. Thomas introduced these muffins to the US when he first opened his bakery shop in New York. The two recipes diverged.
And, my error, English muffins do have milk in them. I was caught up on Pita breads in my head. Apologies.
Yours look very good though. And, nicely done too.
A well done video too. Thanks.
Happy baking! :)
Awesome thanks 👍