Combine:
- 1 1/2 cups flour
- 2 tablespoons dry yeast
- 1/4 cup sugar
- 2 teaspoons salt
Add:
- 1 1/2 cups hot water
Mix until well moistened. Beat for 2 minutes.
Add:
- 1/2 cup vegetable oil, or melted, cooled shortening
Add:
- 2 eggs, one at a time, beating well after each addition
Add:
- 2 to 2 ½ cups flour gradually to make a stiff dough
Beat 1 minute until smooth. Cover. Let rise till bubbly, about 40 minutes. Lightly flour board, knead a little. Grease and sprinkle cornmeal in two 46 ounce juice cans. Let rise 30 minutes. Bake at 375 degrees for 40 minutes. Let cool in cans. THE CORNMEAL IS IMPORTANT FOR THE ENGLISH MUFFIN FLAVOR. Bake on bottom shelf of oven with top shelf removed or the bread will touch the top, and watch carefully so it doesn’t burn. GREAT TOASTED.