I made some a while back - I did them in the oven instead of griddle, and they were pretty easy.
Someone suggested a microwave method too, but it didn’t work for me.
I used SE/bravetart’s recipe for the first try, and I think maybe AlexandraCooks for the second.
I subbed in 1/4 WW.
Iirc my conclusion was I’d rather bake a loaf. But the muffins were very easy, and I could make 2 at a time which forced portion control.
Thank you! Wow, they look incredible.
I got this ebook recently. Thanks for the reminder. I think muffin is the highlight of Model Bakery and a must try.
@ChristinaM
Would like to see your result.
Made Molly Yeh’s dark chocolate marzipan scone loaf. This was soooo- good. Not that sweet, great flavor and texture. I had never heard of making scones in a loaf, but we thought it worked a treat.
The neighbour next door celebrated his 40 yrs old. I gave them a few choice of dishes i could cook to bring to the party.
They wanted the lemon pie.
From “Midwest made”. Recipe mixes everything, knead 8 min, rest 30 min, then form loaf brush w oil & put in fridge for 3 to 24 hours! So easy to have it ready and waiting to bake. I baked it after 3 hours and it was very good. Next time I will arrange for a longer time in the fridge, prob will have more flavor.
Yours is the prettiest lemon pie I have seen. Which herb(s) did you use for your topping?
Thanks a lot. In fact it was a lime pie. I used the recipe of Jacques Genin.
I’ve used mint this time, although I’ve thought of using verbena. One can use basil or tarragon as well.
Two rounds of bread baking this weekend - I baked Friday “for the weekend” but only 1/4 of each loaf was left by Friday night. So I started the doughs again Saturday and baked again Sunday.
One GF loaf each day - which surprisingly was the better one. I finally had all the necessary component flours for the recipe I wanted to try.
I tweaked one thing in the second GF loaf for a bit more flavor (which also darkened it).
And one einkorn loaf each time - we have plenty of einkorn (from before the GF people stopped gluten temporarily) but no AP so that’s what I’ve been using to bake.
The first einkorn loaf rose beautifully and then splatted out in the oven. It was a no-knead recipe, and clearly the weak gluten had just given out.
The second einkorn loaf did much better, but only because I used the folding technique from the regular recipe and not the instruction from the baking recipe. Think it just needs to rise longer. Or maybe I need to give in and make the regular recipe with its multiple rounds of folding the dough. Annoying. But, fresh bread! Though I like it better as toast.
We did better this time - half the GF loaf left, sliced and frozen for toast, and 3/4 of the einkorn.
In general I think I’m going to start the loaves Monday or Tuesday next time for a Friday bake, to see how that changes the flavor and crumb.
I’d be all about a loaf that tastes like English muffins. Do you have a link?
No link, but I’ve made English muffin bread from an ATK recipe. Beard on Bread cookbook and King Arthur website have recipes, too. I trust them but haven’t made their recipes. An internet search will bring up more.
Unwilling to use much fresh milk and bread flour right now I haven’t made any lately. ATK recipe makes two loaves in just a few hours. The bread is fine for toasting but I can’t say it tastes all that much like an English muffin. I often add raisins to the dough.
My exploration of soda breads continues with a rye soda bread.
The result was pleasing but the dough was a sticky mess to work with. So unmanageable that I almost gave up and threw it out.
Yes! Let me find it…
If you google James Beard English Muffin Loaf there are many references - here’s the one I made.
FYI I did not enjoy the microwave version of this bread (which is mentioned in many places), but it baked up well. Also good in custard cups as individual muffins.
Luckily you didn’t!!! It looked yum!
No knead bread too, very wet dough and a real mess! Could only move with a tea towel.
For sure! I didn’t want to waste the flour and wasn’t about to venture out to the store during stay-at-home.
I salvaged the bread by scraping the overly sticky dough mass into my Kitchen Aid mixer and painstakingly prying stuck dough from my hands and the board. Then I let the Kitchen Aid’s dough hook work its magic.
This was one of those cases where the recipe directions weren’t as good as they needed to be.
I’m going to try use bread recipes from the King Arthur flour site from now on (didn’t use a KA recipe for this). King Arthur seems to have awesome tips and answers to supplement their recipes.
Each flour is different, you really need to touch and feel if the texture, humidity is right. Recipe is just a guideline.
Here’s a link for you -
I did make the Jame Beard version years ago (maybe even decades, gulp!) and liked very much. Notice though - it MUST be toasted. Untoasted? Meh. Toasted? Crunchy goodness with a hint of sour as I recall. Very much like a muffin. Not exactly, but, close.
I made a funfetti (box mix) 2 layer cake with buttercream frosting and tons of sprinkles for my 3 year olds birthday yesterday! She silently ate her entire piece and asked for more so I think it was a hit!
Lovely cake! Happy birthday 
to your petite!!
