Cornmeal-oat English Muffins

Total Time: 30 mins Preparation Time: 30 mins

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

Recipe

• 1 in a large bowl, dissolve yeast in water; let stand 5 minutes until yeast foams.
• 2 add shortening, sugar, salt, cornmeal, oats, and 1 cup flour; beat until smooth.
• 3 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.
• 4 on floured surface, roll out to 1/4" to 3/8" thickness.
• 5 cut into rounds with floured 4" cutter (or tuna can).
• 6 place on ungreased baking sheets sprinkled with cornmeal.
• 7 sprinkle cornmeal on top of rounds.
• 8 let rise in a warm place for 30 minutes, or until light.
• 9 with spatula, carefully move muffins onto a preheated griddle or electric fry pan, about 360°f.
• 10 bake for 7 minutes on each side until light golden brown.
• 11 let cool.
• 12 split, toast, and enjoy.