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Best Ever Oatmeal Bread 2 pkgs. dry
yeast or 2 yeast cakes
1/3 cup shortening
1/2 cup warm water
2 tsp. salt
2 eggs beaten
1 1/2 cup boiling water
1 cup quick-cooking rolled oats
1/4 cup honey
1/4 cup molasses
5 1/2 - 6 cups flour
Dissolve yeast in warm water. Combine boiling water, rolled
oats, honey, molasses, and shortening and salt. Cool to lukewarm.
Stir in 2 cups of flour and beat well. Add yeast, and Mix thoroughly, stir in
enough flour to make a soft dough. Turn out on flour surface and knead 10
minutes, or until smooth and elastic.
Place in a greased bowl, turning once to grease top. Cover and let rise until
double in bulk 1 1/2 hours-2 hours. Punch down; divide dough in half, cover and
let rest 10 minutes.
Grease two 9 x 5" bread pans and coat inside with rolled oats. Shape dough into
loaves and place in pans. Cover and let rise until double about 45 minutes.
Mix 1 egg white with 1 TBLS. water and brush top of loaves, and sprinkle with
rolled oats. Bake at 425 degrees for 15 minutes, reduce heat to 325 degrees for
30 minutes more.
*Be sure to use enough flour because
otherwise oatmeal bread has a tendency to "fall" on the sides after its baked. |
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