TWD - ENGLISH MUFFINS

-




This week in Tuesdays with Dorie we made english muffins.  This is my second recipe to make out of Dorie Greenspan’s newest book, Sweet, Salty and Simple.  I will admit that anything to do with yeast scares me a bit.  I have had some very big flops with baking with yeast.  I was hesitant to make these for that reason.  But I followed Dorie’s instructions and they turned out really well.  We really enjoyed them with our breakfast.



Out of respect for the author, we do not publish recipes in this group.  We encourage you to buy the book and join our group.

If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  

Comments

ostwestwind said…
They look really delicious. Baking with yeast is no rocket science ;-)
November 9, 2021 at 6:01 AM
Kim said…
Your look store bought they are so perfect! Great job!
November 9, 2021 at 1:06 PM
Kayte said…
Beautiful job, Peggy, they look professional. I'm so happy you enjoyed making and eating them. A yeast success at your hands alone!
November 9, 2021 at 5:12 PM
Diane Zwang said…
I am glad you tried these, working with yeast can be intimidating. It looks like they came out perfect. I am not sure why you couldn't comment on my blog. New comments end up in my comment approval box but I didn't see one for you. I will see if I can fix it for next time. Thanks for stopping by.
November 9, 2021 at 8:31 PM
steph- whisk/spoon said…
these look great! don't fear the yeast!
November 11, 2021 at 2:48 PM
TeaLady said…
Peggy, those look great. I love English muffins.
November 17, 2021 at 10:45 AM
Post a Comment

Popular posts from this blog

Ina Garten's Deviled Eggs!

-
Image
This is appetizers week in our Ina Garten Fridays group!!  I chose her deviled eggs because we love deviled eggs and I never deviate from my old family recipe so I thought I would branch out and try something different.  I'm so glad I did!  I love these and I am sure my DH will love them tonight for dinner also. With just these ingredients, you can impress your guests or yourself, with some delicious deviled eggs. Ina's recipe says to hardboil six eggs.  (I only did five because that was all I had and mine turned out a little fluffier than they probably should have, but delicious just the same).  If you don't know how to boil eggs, please take a minute to learn.  If your eggs turn out green, you have overcooked them.  To make perfect boiled eggs every time, I put my eggs in cold water and put them on the stove, bring to a boil.  As soon as they begin boiling, I take them off the stove and cover and let them sit for 15 minutes. ...
Read more

TWD - Crunchy Toffee Bars

-
Image
Every time I bake with toffee chips, I think of Heath Ledger. You get it, right, Heath Toffee / Heath Ledger. I know I'm weird. But in honor of the Oscars this week, I thought a photo of Heath was appropriate. He was a great actor with a brilliant future ahead of him. Sad. Of course, my real photo choice of the week was going to be my personal favorite Hugh Jackman. Since he was the host of the Oscars, I think it only fitting that we post a photo of him, as well, right? After all, he IS the sexiest man alive. I knew he could act, and look pretty, but dang - he can sing and dance too! Okay girls - get your minds out of the gutter and back to the matter at hand. Truly, get serious! We are here to talk about crunchy toffee bars. Let me just say that I am glad I made these earlier in the weekend because I ended up having to spend some time with a nice young doctor at the ER due to a severe asthma attack! It's heck not being able to breathe folks. It has now turned into acute bronc...
Read more

Lenox Almond Biscotti

-
Image
This week Gretchen of Canela & Comino chose Lenox Almond Biscotti for our recipe challenge. Oh Gretchen, thank you thank you, thank you! Biscotti has always been one of my favorite foods (especially around the holidays). Who knew someone of so little culinary experience could actually bake biscotti in their own kitchen? And the greatest thing of all was this was actually one of the easiest things I have baked AND I had all the ingredients I needed right in that pantry of mine. Or so I thought . . . My new shiny red KA mixer was gently purring like a kitten as it mixed my wonderful dough when I discovered - oops, completely out of almond flavoring. Since I was baking in old clothes and no makeup, hair tied back in a ponytail reminiscent of those kindergarten years, there was no way I was headed to the store for almond extract. Not to panic, though, I decided to just use vanilla and hope for the best. I did sprinkle some cinnamon on half of them right before putting into the oven to...
Read more