Does anyone have a recipe for English muffins that duplicate the texture of Thomas's? I have tried Doc Salsbury's and while very good they come out with more of a bread texture. I'm also interested in making crumpets. Anyone out there make them?

-- Rita Glyn-Jones (Felfoot@Twlakes.net), March 18, 2001

Answers

I keep coming back here hoping someone has posted a really good English Muffin recipe. C'mon, we know you're out there, and if you don't share, we WILL find you, and it won't be pretty! Oh, OK! Please?! GL!

-- Brad (homefixer@SacoRiver.net), March 23, 2001.

Do you have access to James Beard's book, 'Beard on Bread'? He has recipes for both english muffin bread, and I believe for crumpets as well...if you don't, post back here and I'll see about copying them out later on tonight.

-- julie f. (rumplefrogskin@excite.com), March 23, 2001.

I agree with Julie, James Beard's recipe for English muffin bread is excellent! Very quick and easy. I use recipes from this book regularly and highly recommend it!!

-- Marcia (HrMr@webtv.net), March 23, 2001.

Julie, I don't have that cookbook and would love for you to post the recipe. If it works for me I will certainly go out and get the book and try the crumpets. Here's hoping........and thanks!!!!!

-- Rita Glyn-Jones (Felfoot@twlakes.net), March 23, 2001.

Okay -- apologies for the delays, had to go out to the horses for late nights last call. Here's James Beard's recipe for English Muffin Bread (to make 1 large loaf or 2 smaller loaves):

1 pkg. active dry yeast 1 T. granulated sugar 1/2 c.warm water (100 to 115F, approximately). Combine in a large bowl, stir until the yeast and sugar are dissolved, and let the mixture sit until it proofs.

Mix 2 1/2 cups all-purpose flour with 2 teaspoons salt. Warm 7/8 cup milk. Add the flour and the warm milk in alternate portions while stirring vigorously with a wooden spoon. Holding the bowl tightly, beat the dough very hard until it shows some elasticity, and looks almost ready to leave the sides of the bowl. (Unlike a kneaded dough, it will remain loose and sticky). When it has an almost gummy quality, cover and let rise in a warm place for about 1 1/4 to 1 1/2 hours, until doubled in bulk. Stir down with a wooden spoon.

Dissolve 1/4 teaspoon baking soda in 1 Tablespoon warm water. Add to the batter, and beat vigorously again for about 1 minute, being careful to distribute the soda thoroughly, or else the bread will be streaky.

Butter one 10 inch, or two 8x4x2 inch tins, and fill with the dough, using a rubber spatula to scrape it from the bowl.

Let it rise again in a warm place for about 1 to 1 1/4 hours. Bake the bread in a preheated 375 F. oven until it is golden on top and shrinks slightly from the sides of the pan. Cool in hte pans for abou 5 minutes, then turn out onto a rack. (If neccessary, loosen the edges from the pan with aknife) Cut in slices about 1/2 inch thick for toasting, and butter them well.

CRUMPETS

Crumpets are baked in rings on a hot griddle. You can use small flan rings, or you can use empty 7-ounch cans, such as tuna cans with both the top and bottom smoothly removed. This makes 8 to 10 crumpets.

1/2 cup milk 1/2 cup boiling water. Combine the milk and boiling water and cool to lukewarm. Add 1 package active dry yeast, and 1 teaspoon granulated sugar, and allow to proof.

Blend 1 1/2 teaspoons salt with 1 3/4 cup sifted all-purpose flour, then combine with the yeast mixture, and beat thoroughly for several minutes with a wooden spoon, or with your hand. Let the batter rise in a warm place until almost doubled in bulk, and rather bubbly.

Dissolve 1/4 teaspoon baking soda in 1 Tablespoon hot water. Add the dissolved soda and beat into the batter. Allow to rise again until doubled in bulk.

Spoon the batter into buttered rings placed on a moderately hot griddle to a depth of about 1/2 inch. Cook until dry and bubbly on top. Remove the rings, turn the crumpets, and brown lightly on the other side. Let cool. To serve, toast and flood with butter.

Best of luck!

-- julie f. (rumplefrogskin@excite.com), March 24, 2001.

I slice my Thomas' with a knife. (Can't STAND those 'nooks and crannys!)

-- The Action Dude (theactiondude@yahoo.com), March 24, 2001.

Rita, I make english muffins from sourdough starter, and it turns out like Thomas' muffins. The recipe is long, but worth the effort, and if you would like it, please email me privately and I will be more than happy to print it up for u. Some people don't like sourdough taste/texture, and since recipe is detailed, I would rather see if there is an interest. Blessings, Traci

-- Traci Rae Davis (krystalgrace61@yahoo.com), June 07, 2001.