Cornmeal-Oat English Muffins - cooking recipe

Ingredients
    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
Preparation
    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\u00b0F.
    Bake for 7 minutes on each side until light golden brown.
    Let cool.
    Split, toast, and enjoy.

Leave a comment