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Oatmeal Bread

Chef.at.Home's picture
Ingredients
  All purpose flour 6 1⁄4 Cup (100 tbs)
  Active dry yeast 2 Tablespoon (2 Packages)
  Water 1 3⁄4 Cup (28 tbs)
  Quick-cooking rolled oats 1 Cup (16 tbs)
  Light molasses 1⁄2 Cup (8 tbs)
  Shortening 1⁄3 Cup (5.33 tbs)
  Salt 1 Tablespoon
  Eggs 2
  Beaten egg white 1
  Water 1 Tablespoon
Directions

In large mixer bowl combine2 cups of the flour and the yeast.
Heat the 1 3/4 cups water, 1 cup rolled oats, molasses, shortening, and salt just till warm (115° to 120°) and shortening is almost melted; stir constantly.
Add to flour mixture; add eggs.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
Stir in as much of the remaining flour as you can mix in using a spoon.
Turn out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately soft dough.
Continue kneading till smooth and elastic (5 to 8 minutes).
Shape into a ball.
Place in lightly greased bowl, turning once to grease surface.
Cover and let rise in warm place till double (about 1 1/2 hours).
Punch dough down; turn out onto lightly floured surface.
Divide dough in half.
Cover and let rest 10 minutes.
Coat two well-greased 9x5x3-inch loaf pans with about 3 tablespoons rolled oats for each pan.
Shape dough into loaves; place in prepared pans.
Cover and let rise in warm place till double (45 to 60 minutes).
If desired, brush loaves with mixture of egg white and 1 tablespoon water; sprinkle tops lightly with rolled oats.
Bake at 375° till done, 40 to'45 minutes.
Cover loosely with foil the last 15 minutes if tops are browning rapidly.
Remove from pans; cool.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

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