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On a recent snow day at home with my kiddos, I decided to try this recipe, which I had been eyeing on Pinterest for a while. We love English muffins at our house, and this seemed like a perfect case of "something we like from the store that mom can make at home." The original recipe called for using rapid rise yeast and a single rise for the dough. I didn't have rapid rise yeast (and I wasn't about to pack up three children and brave the roads to get some). So, I tweaked the recipe by using regular yeast and two rise times.
I will admit, when I took the freshly baked loaf from the oven, I thought, "Oh no. I just baked a brick!" Do not be alarmed if this happens to you. It's supposed to be a very dense, heavy bread. And even though it did not contain the famous "nooks and crannies" that some brands of English muffins boast, we all loved it. Eaten plain, it would have been passable, BUT toasted, slathered with butter and either honey or some of our favorite jam, it made a delicious, fill-you-up breakfast (the little ones had orange juice and I nibbled mine while sipping my coffee).
Here's the recipe:
[tasty-recipe id="37482"]
First published in February 2015.
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