Cornmeal-Oat English Muffins

Name: Cornmeal-Oat English Muffins
Prep time: 30 min
Total time: 30 min
Yield: 18-24 muffins, 18-24 serving(s)
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

Submitted by Kitsune

"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!"

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photo by Kitsune

Ready In:: 30mins
Ingredients:: 9
Yields:: 18-24 muffins
Serves:: 18-24

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

directions

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.

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RECIPE SUBMITTED BY

Kitsune

I live in Salem, Massachusetts with my spouse and dog. I work in a gift store in the middle of the downtown area so I see a lot of visitors to our city from the world over.

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