english muffins and bagels
#42135 - 01/30/04 04:17 PM
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tanyak
Reged: 01/30/04
Posts: 44
Loc: Knoxville, TN
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Hi, does anyone know if Thomas english muffins and bagels are okay? I was at Walmart today, and was condused by the ingredients if they were okay or not,.
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 TANYA
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I've never had their bagels, but I have their english muffins frequently and as far as I know they're fine! And I know bagels in general are totally safe, one of the safest things I know of. Which ingredients confused you?
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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I was not correctly diagnosed with celiac (which is the cause of MY IBS until my GI ran all 3 test (blood) TTG/IgA and IgG)My TTG was posotive,while the other 2 negative. Only one test run initially, so be sure your GI runs ALL3!!! Glutenfree diet&fibersups=syptomfreenow! 
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I'm not sure. I will go back tomorrow and get them. Then I will email back and tell you......thank you for responding.
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TANYA
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You're welcome!
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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every english muffin ive ever looked at has always had dairy in it, but im not sure why, even the sourdough and low fat ones. you might try and make your own...i know ive seen a recipie let me try and find one.
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If you can do nothing else...smile
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Cinnamon Raisin English muffins
1/4 cup warm water
2 tablespoons yeast
1 teaspoon maple syrup
4 cups flour
1 cup water
1 tablespoon canola oil( could use applesauce?)
1/2 teaspoon salt
1/2 cup raisins
1/2 teaspoon cinnamon
cornmeal
1. Place first 3 ingredients in a large bowl to foam.
2. Stir in remaining ingredients Knead dough 10 minutes on a floured work surface Roll out and cut into a dozen 4" rounds Dust a baking shee with cornmeal, place muffins on sheet.
3. Let rise for 1 hour in a warm place.
4. Bake 350*F for about 25 minutes.
or if you like plain better...
Crusty and filled with nooks and crannies. Plain, buttered, jammed or crammed? When you make these babies fresh, you may just like 'em in the raw... prep time includes rising time.
1 lb all-purpose flour or bread flour
1 teaspoon salt
1 1/2 teaspoons dry yeast
1 teaspoon sugar
1 cup warm soy milk
2 ounces butter, melted
1. Sift the flour and salt into a bowl and leave in a warm place.
2. Dissolve the yeast and sugar in warm milk.
3. Let froth, then mix in the butter.
4. Stir all the liquid into the warm flour and beat well until smooth and elastic.
5. Cover and proof in a warm place for 50 minutes or until doubled in bulk.
6. Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.
7. Round up the dough, roll into a thick sausage shape and slice into 8 to 10 portions, each about 1 1/2 to 1 3/4 inch thick.
8. Shape each one into a round with straight sides.
9. Put onto a greased baking sheet.
10. Cover (use greased plastic wrap) and put in a warm place to proof for 30-40 minutes or until springy to the touch.
11. Leave room for expansion and be careful not to over-proof, as the muffins will get flabby and lose their shape.
12. Warm and grease the bakestone lightly.
13. Lift the muffins carefully onto the bakestone and cook over very moderate heat (about 350-degrees) for 8-10 minutes until pale gold underneath.
14. Turn and cook the other side.
15. Wrap in a cloth and keep warm if cooking in batches.
16. To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
17. Apple butter ain't bad either.
18. Enjoy.
HOPE THIS HELPS!!
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If you can do nothing else...smile
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Thomas' English Muffins are absolutely safe, but my advice is try the Aunt Millie's brand. They taste so much better. Eat them with a seedless strawberry jelly or something like that.
I have these almost on a daily basis at some point throughout my day.
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Natalie
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I usually buy the bagels and muffins from the bakery instead of the packaged name brand ones. They don't have all the preservatives added - which can be a problem for some people.
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Thomas's eng muffins are fine for me -- one of my staples. Bagels too tho i've never tried theirs. We live in nyc and get fresh ones from the bagel stores -- yum.
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Laura
Keep it simple!
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