English Muffin Bread
- Ready In:
- 1hr 45mins
- Ingredients:
- 9
- Serves:
-
15
ingredients
- 2 packages active dry yeast
- 2 cups warm water (105 to 115 degrees)
- 1⁄2 cup shortening
- 1 tablespoon sugar
- 2 teaspoons salt
- 1⁄2 cup yellow cornmeal
- 1 cup rolled oats
- 4 cups bread flour or 4 cups unbleached white flour
- additional oats, for coating bread
directions
- Dissolve yeast in warm water in a large bowl.
- Let stand 5 minutes until foamy.
- Add shortening, sugar, salt, cornmeal, oats and 1 cup flour and beat until smooth.
- Add enough remaining flour to make a stiff dough that's nearly sticky but not quite.
- Divide dough into thirds.
- Roll 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.
- Let rise until doubled, about 45 minutes.
- Bake at 350 for 40 to 45 minutes, depending on the pan.
- Let stand in cans/pans 5 minutes to firm up, then remove and cool completely.
- Bread is best eaten with 3 days, or freeze for later.
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RECIPE SUBMITTED BY
Food writer, recipe editor, gear tester, restaurant reviewer in the US. Author, "Southern Cooking for Company" (HarperCollins 2015); :The All-New Square-Foot Gardening Cookbook"; "Seductive Tables for Two," and many other books, usually for other people, companies and groups. You probably have one of my books on your shelf. I love to talk about food.