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English Muffins
Reviews:
February 16, 2007

Hands down, one of the best recipes I've gotten off the web! I had to cook them over low heat, I guess my stovetop has a higher flame than some. For those who were having trouble with the nooks and crannys: knead the dough as little as possible after you punch it down and roll it out. This will decrease the number of broken air pockets. After the first rise, the yeast does not create new pockets, it only enhances the ones that were initially formed. The more you work with the dough after the first rise, the fewer pockets of air you will have. Secondly, let the muffins REALLY rise after you've cut them and are waiting to pan bake them. They may still not be exactly like the ones in the store, but then again, those are commercial muffins and are actually not traditional English muffins.

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