English Muffin Bread Recipe
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)
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
Instructions
- 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.
Add Your Own Notes
Nutrition
Serving: 83gCalories: 223.1kcalCarbohydrates: 33.4gProtein: 5gFat: 7.7gSaturated Fat: 1.8gSodium: 313.5mgFiber: 1.9gSugar: 1g
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