Prep 30 mins
Cook 0 mins
Much tastier than store bought. This is from "Great Whole Grain Breads" by Beatrice Ojakangas. The recipe says it makes 18 but I got 24 out of it, I might have made them thinner than called for. A clean tuna can works great for cutting out the dough. These should keep for a few days on the shelf, freeze whatever you aren't going to use right away. The hubby and I ate 4 of them the first day!
- 2 (1/4 ounce) packages active dry yeast
- 2 cups warm water, 105 F-115 F (too cool and yeast won't activate, too warm and you kill the yeast)
- 1⁄2 cup shortening, softened
- 1 tablespoon sugar
- 2 teaspoons salt
- 1⁄2 cup yellow cornmeal
- 1 cup rolled oats (old fashioned or quick)
- 5 -5 1⁄2 cups bread flour or 5 -5 1⁄2 cups unbleached all-purpose flour
- cornmeal, for dusting baking sheets
- In a large bowl, dissolve yeast in water; let stand 5 minutes until yeast foams.
- Add shortening, sugar, salt, cornmeal, oats, and 1 cup flour; beat until smooth.
- Gradually add remaining flour to make a stiff dough, beating well after each addition ( I added it 1 cup at a time). Dough will be quite stiff at end. I did not use a mixer, just a wooden spoon and a slow and steady pace.
- On floured surface, roll out to 1/4" to 3/8" thickness.
- Cut into rounds with floured 4" cutter (or tuna can).
- Place on ungreased baking sheets sprinkled with cornmeal.
- Sprinkle cornmeal on top of rounds.
- Let rise in a warm place for 30 minutes, or until light.
- With spatula, carefully move muffins onto a preheated griddle or electric fry pan, about 360°F.
- Bake for 7 minutes on each side until light golden brown.
- Let cool.
- Split, toast, and enjoy.