1 hr 45 mins
You could have hot bread in about 1 1/2 hours! This really does have the texture of an English muffin, is fabulous toasted and requires no kneading. A Hunt's 26-ounce spaghetti sauce can is exactly the right size and shape to turn out loaves that slice into authentic-looking English muffins. Recipe from "Great Whole Grain Breads" by Beatrice Ojakangas (out of print but absolutely fantastic. Simon & Schuster, 1984, 1993)
My Private Note
Units: US | Metric
- 1Dissolve yeast in warm water in a large bowl.
- 2Let stand 5 minutes until foamy.
- 3Add shortening, sugar, salt, cornmeal, oats and 1 cup flour and beat until smooth.
- 4Add enough remaining flour to make a stiff dough that's nearly sticky but not quite.
- 5Divide dough into thirds.
- 6Roll each third in more oats, then shape and place into 1-pound cans (4 of them) or 2-pound cans (like the Hunt's pasta sauce can) or three mini loaf pans.
- 7Let rise until doubled, about 45 minutes.
- 8Bake at 350 for 40 to 45 minutes, depending on the pan.
- 9Let stand in cans/pans 5 minutes to firm up, then remove and cool completely.
- 10Bread is best eaten with 3 days, or freeze for later.
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Nutritional Facts for English Muffin Bread
Serving Size: 1 (83 g)
Servings Per Recipe: 15
- Amount Per Serving
- % Daily Value
- Calories 223.1
- Calories from Fat 69
- Total Fat 7.6 g
- Saturated Fat 1.8 g
- Cholesterol 0.0 mg
- Sodium 313.4 mg
- Total Carbohydrate 33.3 g
- Dietary Fiber 1.9 g
- Sugars 1.0 g
- Protein 5.0 g