English Muffin Bread

1. 1

   Dissolve yeast in warm water in a large bowl.

2. 2

   Let stand 5 minutes until foamy.

3. 3

   Add shortening, sugar, salt, cornmeal, oats and 1 cup flour and beat until smooth.

4. 4

   Add enough remaining flour to make a stiff dough that's nearly sticky but not quite.

5. 5

   Divide dough into thirds.

6. 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. 7

   Let rise until doubled, about 45 minutes.

8. 8

   Bake at 350 for 40 to 45 minutes, depending on the pan.

9. 9

   Let stand in cans/pans 5 minutes to firm up, then remove and cool completely.

10. 10

    Bread is best eaten with 3 days, or freeze for later.

* Per serving · 4 servings · Values may vary.

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