English Muffin Bread

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 15
• 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 flour
• additional oats, for coating bread

Recipe

• 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.