Made the Model Bakery English Muffins Maria posted above

Several years ago, in a different forum, I answered a question:

Someone asked the group to name the one thing they cannot cook. I answered anything with yeast. I thought about answering pie crust as it was my other nemesis.

Shortly after that I bought the book, Artisan Bread in Five Minutes a Day. Using that and with encouragement from a friend, I gradually learned to enjoy working with yeast. I have since given the book to my step-daughter as I have moved on to more complicated breads.

Moral of a the story: get that (or a similar) book and start with baby steps!

 
M, I told you they were good enough to beg for the recipe. You doubted me...lol.

At the bakery, they're $2 each, sold in pkgs of 6. They often sell out before noon, and most of times I went there was a limit of one pkg per person. Rather popular lil things.

 
I agree, baby steps. I always suggest people start with pizza dough, especially if they buy it

already and can make a pizza. It's not very exacting and doesn't have to rise in the oven. Then move on to focaccia, which has to rise a little, and then...by then you're a yeast baker.

 
Ha ha! Easiest cooking in the world, especially if you have a stand mixer & instant yeast.

Mix dry ingredients, pour in hot liquid, mix/knead. Aside from shaping it is a complete no-brainer.

 
Oh, I beg to differ: "Dough" cycle on my bread machine is the easiest. It kneads for me...

...and then pings me when it's done. Right under the DOUGH option is a teeny, tiny label that says YOU LAZY SLOTH.

 
Alright already...enough abuse! (;0) I'm kidding you know) I feel

deb and Barbara's pain. It hates me too and Michael in Phoenix nails it. It senses our fear without a doubt! Ok, here's what happens every single time I try to make some kind of bread and yes, it's a no brainer to put together. I measure carefully, use water at the exact correct temp (I use an instant read thermometer to make certain) and use my Kitchen Aid to mix and knead. Everything is always perfect until after the final rise. They always look perfectly risen and gorgeous and as soon as I move them they just go Pfffttt and are deflated. Every. Single. Time! I just can not suffer any more defeat and I will just not have gorgeously, fresh made English Muffins I guess. ;( Unless someone wants to come here and hold my hand and walk me through it and find what I am doing wrong. Weather is perfect in S. Fl. smileys/wink.gif

 
And with me I can get through the proofs

and my rolls look gorgeous - but after they are baked they don't taste good. Let me just say that, at one time, I made these rolls weekly. Then I was sick for 2 years and didn't bake/cook much. But when I went to do them again I had to throw out batch after batch after batch (7 to be precise).

I did my smitten kitchen's babka and that turned out. But I'm really scared of rolls....

 
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