Whole Wheat-Honey English Muffins & Giveaway

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by Abby Dodge on October 28, 2012

AND THE WINNER IS>>>Dorothea! I’ve emailed you!!

I had a very different type of post planned for tomorrow. The recipe is the same but, originally, I had wanted to include a conversation about my Mom’s breakfast ritual of English muffins and my hankering for homemade version of her fave. But.. with Hurricane Sandy barreling towards us, I’m not even sure I’ll have electricity come Monday morning so I’ll save my thoughts on the importance of a mother’s influence on a child (It’s the small stuff that makes the most difference) and get you this recipe asap not just because of the giveaway opportunity via my friends at Red Star Yeast but because I think you-who-have-power might just need to make these right now. They are giant-sized, earthy-flavored muffins with just a touch of honey sweetness that toast up perfectly – all the garnish needed is a smear of unsalted butter. My mom would have loved them and I think you will as well..

My friends at Red Star Yeast recently sent me samples of their new yeast “Platinum” and, seriously, the timing could not have been better. I was just about to mix up a batch of these muffins using their Quick-Rise yeast (which I use on a regular basis) so I couldn’t resist their offer to try this new one and, frankly, I was impressed with the results. Along with several batches of these muffins, I made my potato bread and my boule and I noticed the biggest difference with these loaves. English muffins require the traditional double rising method to ensure height and texture but, with the loaves, I followed Red Star recommendations , watched Gesine’s fab video (she really is a dear) and let the dough ‘rest’ only 10 minutes before shaping, rising and baking. Anything that saves time without sacrificing results is brilliant.

Ok.. I’m off to brew a cup a tea and toast up my last muffin before the storm hits. Wishing everyone in harms’ way safety and wellness.

A

ps.. you may be getting a sneak peak at November’s BakeTogether recipe. And there maybe prizes, too… Tune in Monday November 5th for the announcement.

Deets on the Platinum Giveaway from my friends at Red Star Yeast:

One winner will receive: A VIP package that includes samples  + coupons of Platinum yeast, a beautiful cutting board, and chic, black half apron. As an added bonus, the winner of this giveaway, chosen via random.org , will also be entered into a grand prize drawing for a ‘Platinum’ KitchenAid Mixer courtesy of Red Star Yeast.. who doesn’t love that?

To Enter: You have FIVE chances to win. Leave up to FIVE separate comments on this post telling me about your biggest baking fears. Really, I want to know.

The Giveaway begins October 29, 2012 and comments will close at midnight EST on Sunday November 4, 2012 .Open to US  and Canada residents only.  The winner will be chosen via Random.org and I will notify you by email on Monday, November 5, 2012. You’ll have 24 hours to respond before another winner is chosen.  Prizes are provided and shipped by Red Star Yeast. Grand prize drawing will be held on November 12, 2012 and you will be contacted by Red Star Yeast if you are the winner.

Disclaimer: My friends at Red Star Yeast sent me samples of Platinum yeast for testing purposes, a platinum package  (described above) and sponsored this post but my opinions, as always, are 100% my own. I would never steer you wrong.

{ 104 comments… read them below or add one }

Lisa | Dust with Flour October 29, 2012 at 9:12 pm

Fear #3: Dividing cake batter evenly into two or three pans. One is always going to end up smaller. It would be nice to know how much in total a batter is going to weigh so that you could try to measure out even portions. If you measure all your ingredients by weight, can you just add the weights to reach a total weight for the whole batch — or does something magical happen that either makes it weigh more or less than the sum of its parts?

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Lisa | Dust with Flour October 29, 2012 at 9:13 pm

Fear #4: There is always the little fear that whatever you baked will stick to the pan, even though you did everything right and it has always turned out.

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Lisa | Dust with Flour October 29, 2012 at 9:16 pm

Fear #5: How do I determine which oven rack to use? How do I know when to use the upper, middle and lower racks? This has bothered me for years. If I were hanging out with you in your GORGEOUS kitchen, that’s one question I would ask. : )

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Mo October 29, 2012 at 10:27 pm

I am currently trying to make sourdough bread for the first time. A baker at our FM gave me 1/4cup OD starter. It languished for two weeks as I kept forgetting it. Spoke to her on sat and went at it again. It is a frankenstarter! Gave a ton to a friend this am, fed mine and went to work. No time to deal with it tonight do I put in a large covered container and stuck outside in the BBQ. The wind is howling and perhaps I can do something with it tomorrow night. We’ll see. By the way, I have been making bread since I was about 10 and I’m not saying howamy decades that is!

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Megan October 30, 2012 at 9:56 am

My biggest baking fears? ha! I’m afraid to use whole wheat flour because I can’t ever figure out how to adjust the liquid to make it work, and it turns out like a brick.

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Megan October 30, 2012 at 9:58 am

I’m afraid to use my pizza stone for cookies, even though I’m told it’s a better option, because I’m not sure how to trust it and I don’t have the energy to overbake some cookies trying to figure out what the time adjustments are!

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Megan October 30, 2012 at 9:59 am

I’m afraid to make english muffins because my family loves those nooks and crannies so much that I don’t think they’d eat real ones. :(

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Megan October 30, 2012 at 10:00 am

I’m afraid to serve people the cakes I make from scratch (other than my family) because the really aren’t as moist as a box mix, even though they are much better in quality.

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Megan October 30, 2012 at 10:01 am

And the ultimate fear – BAKING FOR MY MOTHER. You know the kind of people who bake everything, perfectly, every time, with raving reviews? That’s her.

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Dorothea October 30, 2012 at 2:33 pm

When making cream pies with a cooked filling, I always fear that I haven’t cooked it enough and it won’t set up properly.

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Dorothea October 30, 2012 at 2:37 pm

Then there’s the fear of baking cheesecakes – there’s no easy “test with a toothpick and if it comes out clean, it’s done.” So how do you know when the cheesecake is ready to come out of the oven? Many ovens vary in their temperatures, so just going by the amount of time that the cheesecake has spent in the oven isn’t a true test of doneness.

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Dorothea October 30, 2012 at 2:44 pm

I don’t fear making pie crusts, but many times fruit pies and their fruit filling give me problems. I’ll wait for the pie to cool, and the filling to gel, but often the filling is still juice – and you can’t slice that. Because fruit can vary in it’s state of juiciness, I’m never sure just how much thickener to add (Believe me, I’ve also over-compensated with the thickener, and that doesn’t make for a pleasant pie either!)

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Phyllis October 30, 2012 at 3:25 pm

Everytime I bake banana bread it either burns on the bottom or it’s still raw in the middle. So even though I love banana bread, I may have to stop baking it until I get my finicky stove replaced.

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barbara n October 31, 2012 at 8:23 am

My biggest baking fear is always when I am making yeast bread…always afraid that it will not rise and be as hard as a rock!

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Kate | Food Babbles November 1, 2012 at 10:40 am

What a fantastic giveaway! I adore Red Star Yeast so I’m all about this. I haven’t tried the Platinum yet. My biggest baking fear has always been baking bread. Although, since joining on on Twelve Loaves each month, I’m steadily conquering that fear and having great success.

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Kate | Food Babbles November 1, 2012 at 10:41 am

Another baking fear is macarons, I’ve gotten better at making them but I still have some inconsistent results so they still strike fear in my heart a little bit as I anxiously peer through the oven door to see if they have feet :)

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Scott_D November 1, 2012 at 1:47 pm

Cutting cake layers in half! I often mess it up. I know there’s a gadget to help out, but my kitchen is already too full of gadgets.

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Anne November 1, 2012 at 2:23 pm

I don’t mean this in a snarky way, but one of my biggest baking fears is that one of these days, I’ll get caught scarfing the crumbs from the bottom of the baking dish. Those calories don’t count, right? Like the frosting left on the spatula or the batter on the beaters?

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Anne November 1, 2012 at 2:40 pm

One final fear: Upside-down fruit desserts. I’m always afraid they won’t come out beautiful, the way they’re supposed to.

I recall an early Julia Child show when her tarte tatin came out all sloppy, and she cheerfully said the apples must have been mislabeled at the market, causing them to lose their shape because they weren’t the firm apples she had wanted. She then went on to describe how she would disguise the mushy dessert and no one would be the wiser, because it would still taste good. Gotta love Julia!

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Kate | Food Babbles November 1, 2012 at 10:02 pm

One of my greatest baking fears is my husband throwing out my sourdough starter! After having a couple of false starts, I finally cultivated one and he’s come close to tossing it by accident a few times already ;)

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Kate | Food Babbles November 1, 2012 at 10:03 pm

Bundt cakes!! Despite greasing and flouring until all surfaces are covered and dusted, those suckers seems to always make me sweat as I try to unmold them.

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Kate | Food Babbles November 1, 2012 at 10:08 pm

I also fear crumbs in my frosting on cakes, even if I do a crumb coat I still sometimes have issues.

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JNerissa November 2, 2012 at 12:21 am

Baking fears? I have to say I’m pretty fearless about baking, but I do have issues with popovers – and reliably getting them to puff – enough that I won’t make them for company.

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JNerissa November 2, 2012 at 12:23 am

Another baking fear is overbaking cheesecake. It’s a tricky one to get just right, for me anyway.

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kelly @ kellybakes November 2, 2012 at 1:23 pm

Are you sure you JUST want five? I’ve got baking fears for days!

My first fear that I conquered was pie crust–when I was growing up my mom tried to make this oil-based pie crust that was never good and I was always fearful that anything I tried would taste similarly (sorry, mom!).

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kelly @ kellybakes November 2, 2012 at 1:25 pm

Another baking fear that I’m working on is yeast. It scares the pants off of me. I can’t tell you how many times I’ve tried to start sourdough and had something funky happen with the starter. When using yeast, I’m getting better at not killing it with my impatience (aka accidentally boiling the liquid). Breads beyond no-knead are hit or miss. I think if I took the time to understand the science behind things, I might be better, but I also think a lot of practice would help!

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kelly @ kellybakes November 2, 2012 at 1:26 pm

Souffles. Not even going there. (hence why I didn’t partake in last month’s baketogether!) It took me forever to muster up the courage to try sponge cake & macarons… so maybe just egg whites generally?

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kelly @ kellybakes November 2, 2012 at 1:28 pm

Donuts. I’ve tried and tried and tried. I worked at a donut & fried chicken shop for 6 months. I *watched* them being made. I can’t for the life of me get the dough right… and the frying thing alludes me. they always end up too brown, too dry or too greasy. It might be for the best because they’ve become a bit of a weak spot for me, but the more I try, the more bad donuts I find myself eating.

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Nicole-Lynn November 3, 2012 at 12:20 am

My biggest baking fear is burning my hands in the oven when taking pans out of it! I always feel like I’m going to burn myself!

Seasidesmitten@aol.com

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Jan R November 3, 2012 at 4:42 pm

No fears really.

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Jan R November 3, 2012 at 4:42 pm

Fear people wont like something.

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Jan R November 3, 2012 at 4:43 pm

Fear I dont have all the ingredients when ready to bake.

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Jan R November 3, 2012 at 4:44 pm

Fear it’s not arranged pretty.

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Jan R November 3, 2012 at 4:45 pm

FEAR of not being the winner of this giveaway!!!

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LarryK November 3, 2012 at 8:24 pm

I worry about things coming out too dry or not done enough. It seems like you are hoping to hit the perfect time (which varies depending upon elevation, oven, etc.).

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LarryK November 3, 2012 at 8:29 pm

I worry about trying to make things as good as my wife’s wonderful treats, and then failing horribly. I hate wasting wonderful ingredients in order to get better at baking.

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LarryK November 3, 2012 at 8:33 pm

I worry about which oven rack location to use. This varies depending upon ovens, and what is the middle of the oven.

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Cindy November 4, 2012 at 8:47 am

My biggest fear is that I’ll “kill” the yeast by getting the water too hot! I’m always petrified that my bread, etc. won’t rise- guess that bc I had one bad experience with pizza dough, LOL!

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Margaret Skinner November 4, 2012 at 8:47 am

Yummers! This is a wonderful recipe and easy. Im always hesitant about yeast but you have come up with a recipe that for once works!

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Loretta November 4, 2012 at 8:53 am

My fear of baking is pie shells…when i try to make one they are either too dry or too wet and of course tough!

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Loretta November 4, 2012 at 8:55 am

I have never tried english muffins because i always thought they should be baked! I can’t immagine them being cooked on the stove! I can make bagels pretty good! I guess I’ll have to try english muffins and over come this fear that they will be hockey pucks!

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Loretta November 4, 2012 at 8:56 am

I have tried to make my own homemade cake but it was more like a biscuit! Please what am I doing wrong?

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Loretta November 4, 2012 at 8:59 am

I have tried to make bread with just whole wheat flour and it isn’t right. Please tell me if this is possible or will I have to use some bread flour too? I have made potatoe bread and it is real good, but I use bread flour and no whole wheat.

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Rose Foster November 4, 2012 at 9:01 am

My one big fear is when I make bread it wont raise

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Loretta November 4, 2012 at 9:02 am

So how do you get the merignue to not weep when making a Lemon Merignue Pie? Always the next day it has weeped so bad I feel I have to just throw i away!

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Karen November 4, 2012 at 9:03 am

How funny that Red Star would post this recipe this morning after I just finished making english muffins myself! I have to say that making these has been a fear of mine. I read so much about them sticking to the rings, not browning… I spooked myself. I used Alton Brown’s recipe and they came out pretty good. No disaster! Next time I will try your recipe.

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Karen November 4, 2012 at 9:04 am

Yes, Popovers too! When I was a kid, I made them all the time with no problems. For some reason, they don’t pop for me as well. Different flour? I’ll keep trying…

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Ashley C. November 4, 2012 at 9:20 am

My biggest baking fear is a symptom of my poor oven. I often get drafted to bake things for events, but I’m always worried that what I put in the oven will cook unevenly and I’ll have (for example) a cake that is done on one side and still gooey on the other. :(

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Rose November 4, 2012 at 9:28 am

I always hope the things I send to my husband’s office will be fabulous!

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Mona November 4, 2012 at 10:41 am

My ’5′ fears of baking are; (1) trying new recipes because you never know how it’s going to turn out (2) Spending big $$$ on my ingredients and i’ve missed a step or under/over baked and have to throw it all away :-( (3) using yeast, it’s always a disaster (4) Baking for friends or family…afraid it won’t turn out and something usually is a bomb and they are nice and eat it anyway ;-) (5) Anything you have to turn upside down after baking, it’s always a ‘hot mess’, LOL. Never turns out looking like the picture.

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