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English Muffins

"Mary Fisher" <mary.fisher@zetnet.co.uk>
Mon, 8 Dec 2008 12:12:12 -0000
v108.n045.1
"Werner Gansz" <wwgansz@madriver.com> wrote:
>For most folks who grew up in the US, the gold standard for english 
>muffins are the Thomas(r) brand, famous for their "nooks and 
>crannies" that hold the melted butter when fork-split and 
>toasted.  I have no idea if they are similar to English english muffins

We call them 'pikelets' in Yorkshire, I've never heard anyone call 
them muffins.  Crumpets, occasionally, in shops - but not by us old Tykes. :-)

>I have been trying to achieve a good home-baked version for many 
>years without success.

Same here.

>Most often the interior is too cake-like, or even bread-like, and 
>often has an undercooked interior.  Most recipes call for a 
>moderately wet dough, dry fried on a skillet or griddle.  The recipe 
>and procedure below finally achieved both the "nooks and crannies" 
>and a fully baked interior. Fork-split, toasted, and buttered they 
>are delicious.

OH! Thanks, I'll give it a go.

Mary