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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 15 |
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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 |
Directions:
1. Dissolve yeast in warm water in a large bowl.
2. Let stand 5 minutes until foamy.
3. Add shortening, sugar, salt, cornmeal, oats and 1 cup flour and beat until smooth.
4. Add enough remaining flour to make a stiff dough that's nearly sticky but not quite.
5. Divide dough into thirds.
6. 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.
7. Let rise until doubled, about 45 minutes.
8. Bake at 350 for 40 to 45 minutes, depending on the pan.
9. Let stand in cans/pans 5 minutes to firm up, then remove and cool completely.
10. Bread is best eaten with 3 days, or freeze for later.
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