Comments on: English Muffins – Eggs Benedict Part 2

By: Nadine

Nadine — Sat, 13 Aug 2011 17:20:39 +0000

Bethany, I just discovered your blog and it is fantastic, I am of Lebanese origin living in San Jose CA. What is strong flour? never heard of it? is it like bread flour?

By: Bethany

Bethany — Sat, 23 Jan 2010 19:49:06 +0000

Thanks for stopping by!Best to freeze already cooked ones and then remove and pop in the toaster or in the oven for use.

By: Ivan

Ivan — Sat, 23 Jan 2010 19:07:28 +0000

The recipe by itself is gorgeous. I will try it for sure, thank you.

Can you explain how do you freeze them if you need to keep them longer. I mean i don’t get do you freeze already fried ones or not?

Thank you in advance, hope you will reply.

By: Tweets that mention English Muffins-Eggs Benedict Part 2 | Dirty Kitchen Secrets -- Topsy.com

Fri, 25 Dec 2009 15:48:57 +0000

[...] This post was mentioned on Twitter by Bethany Kehdy, Zoey. Zoey said: just finished kneading English Muffin dough from @dksfood's recipe. Silky smooth! Make it: http://bit.ly/53MU6U [...]

By: sheba

sheba — Wed, 11 Nov 2009 15:02:27 +0000

stunning pics…

By: Zoey

Zoey — Mon, 21 Sep 2009 02:08:31 +0000

Wow! Thanks for sharing this! After reading the recipe I decided I had to try it and I did so immediately. It does take a long time (I am finishing cooking them right now) but my goodness, they are so delicious!

I’m not a particularly experienced baker so I was a bit worried throughout. My dough was very wet and I added at least 1/2 a cup of flour while kneading. I was also confused by the step that reads “Pour most of the liquid into the dry ingredients.” I used all the wet ingredient except for maybe a tbsp.

Anyway, it all worked out and I will be using this recipe indefinitely – yum!

By: lkb

lkb — Thu, 10 Sep 2009 17:27:16 +0000

use an electric griddle to bake all the english muffins at once – makes it easy to keep a consistant temp – I haven’t made these in a long time but used to make a large batch of them monthly and freeze those that wouldn’t be used within a few days – Makes a great bun for a burger with mushrooms and swiss – Yum! – have to get that griddle back out!

By: tom | tall clover farm

tom | tall clover farm — Thu, 27 Aug 2009 19:31:05 +0000

Who knew something I love so much, could be so easy to make. thanks! -tc