I am a sucker for English muffins with all their crisp nooks and crannies.
I’ve even made my own from scratch. While they’re divine, they are a laborious process that will occupy most of an afternoon.
But “English Muffin Bread” from Cook’s Country magazine streamlines that by forgoing making individual rounds for two loaves instead. You don’t even need a mixer, either.
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Sometimes the best things in life happen by complete accident.
Take my discovery of this amazing recipe for “English Muffin Bread” that’s “baked” in your microwave in mere minutes. I kid you not.
A month ago, Rebecca from New Hampshire, emailed me out of the blue, frantically searching for this recipe by cookbook author Lora Brody. She’d made it before, loved it, but couldn’t for the life of her lay her hands on it again. So, she did what we all do: She Google’d it. The search engine returned a link to where she could find it: FoodGal.com. Trouble is I not only didn’t have that recipe on my blog, but I’d never even heard of it. Go figure.
After she and I exchanged perplexed emails, Rebecca eventually found the recipe again in Brody’s cookbook, “The New England Table” (Chronicle Books), and sent me a copy. It’s adapted from a James Beard recipe.
And it’s a marvel.