Directions:
Stir 1 ¼ cup of the water and the yeast in a large bowl (we do this is a stand mixer). Let stand for ten minutes to dissolve the yeast. Stir in the remaining water, 3 cups of the flour, the oats, honey, vegetable oil and salt. Mix for three minutes. Add the remaining 2 cups of flour (more if the dough needs to be more firm). Mix for at least 8 minutes.
Coat a large bowl with vegetable spray. Put the dough into the bowl and cover with both plastic wrap and a clean kitchen towel. Sit this on top of a larger bowl that has very hot water in it (not letting the bowls touch). Let rise for 1 hour. Punch down the dough and shape into two loaves. Places both on a cookie sheet and again, set over a pan of hot water. Let the loaves rise for about 20 minutes. Preheat oven to 350º degrees.
Before putting the loaves in the oven, we shape the loaves into a nice fat shape rather than putting them in bread pans. Totally your call!
Then we brush the top of the loaves with a beaten egg and sprinkle oatmeal on the top.
Bake for about 40 minutes. The top will be brown and the loaf will be hollow as you tap it. Cool on wire racks.
Homemade English Muffins
Ingredients:
2 packages dry yeast
2 cups warm water (105º-115º F)
7 cups all purpose flour
1 Tablespoon sugar
3 teaspoons salt
½ cup shortening (vegetable oil)
Cornmeal
Butter
Directions:
In a large bowl, dissolve yeast in the warm water.
Add 3 cups flour, sugar, salt and shortening to the yeast mixture, stirring by hand until moistened.
Stir vigorously until smooth.
Gradually add 2-3 cups flour to form stiff dough, beating well after each addition.
On a floured surface, gently knead the dough 5-6 times until it’s no longer sticky.
Roll dough to ¼ to 3/8 inch thickness and cut with a floured 3-4 inch cutter.
Spring cornmeal evenly over two ungreased cookie sheets covered with parchment. Place the cut out dough on the cornmeal and sprinkle with additional cornmeal.
Cover loosely with plastic wrap and a cloth kitchen towel. Let rise for 30-45 minutes.
Heat a griddle to 350º. Place each muffin on the griddle (ungreased) and bake 5-6 minutes on each side.
Can use immediately or freeze until ready to use. Break apart with fork and toast to golden doneness!