CORNMEAL-OAT ENGLISH MUFFINS

Cornmeal-Oat English Muffins image

Provided by Kitsune

Categories Breads

Time 30m

Yield 18-24 muffins, 18-24 serving(s)

Number Of Ingredients 9

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

Steps:

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.