Oatmeal Molasses Bread
|Boiling water||3⁄4 Cup (12 tbs)|
|Regular oats||1⁄2 Cup (8 tbs)|
|Light molasses||1⁄4 Cup (4 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (110 To 115 F)|
|All purpose flour||2 3⁄4 Cup (44 tbs) (Gold Medal)|
|Egg white||1 , slightly beaten|
|Regular oats||1⁄4 Cup (4 tbs), crushed|
Mix boiling water, 1/2 cup oats, the shortening, molasses and 2 teaspoons salt in large mixer bowl; cool to lukewarm.
Dissolve yeast in warm water.
Stir yeast, egg and 1 1/2 cups of the flour into the oat mixture.
Beat on medium speed, scraping bowl frequently, 2 minutes.
Stir in remaining flour until smooth.
Smooth and pat batter in greased 2-pound coffee can with floured hands.
Brush top with egg white.
Mix 1/4 cup oats and 1/4 teaspoon salt; sprinkle over top.
Let rise in warm place until double, about 1 1/2 hours.
Heat oven to 375°.
Bake until loaf is brown and sounds hollow when tapped, 50 to 55 minutes. (If loaf is browning too quickly, cover with foil during last 15 minutes of baking.) Remove from can; cool on wire rack.