"Jim Elbrecht" > wrote in message
...
> On Fri, 8 Feb 2013 22:59:59 -0600, "Polly Esther"
> > wrote:
>
>>Now that I'm persuaded that baking our own bread is worth it, I've been
>>tempted to give making English muffins a try. Lots of recipes here but
>>are
>>there any special bits I need to know? Polly
>
> I never [I shouldn't have said 'never'- should I?] have any trouble
> with bread recipes.
>
> I've tried English muffins a half dozen times and prefer Friehoffer's
> or Thomas' to any of my attempt's. [same goes for crumpets-- just
> taste like second rate English muffins to me-- I've never had a *real*
> one, though]
>
> Might be the recipes-- might be my technique- might be the
> griddle/ovens that the pro's use.
>
> I'd bake a nice ciabatta instead. [or the easy rustic rolls I did this
> week]
>
> Jim

The only breads I have had trouble with were the gluten free ones and only
because I couldn't use egg or dairy. Not even sure they need dairy but they
do need egg for lightness. Gluten has a lot of properties to it than just
the taste. And it's hard to recreate.