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Oatmeal Molasses Bread

Holidaycooking's picture
Ingredients
  Boiling water 3⁄4 Cup (12 tbs)
  Regular oats 1⁄2 Cup (8 tbs)
  Shortening 3 Tablespoon
  Light molasses 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄4 Cup (4 tbs) (110 To 115 F)
  Egg 1
  All purpose flour 2 3⁄4 Cup (44 tbs) (Gold Medal)
  Egg white 1 , slightly beaten
  Regular oats 1⁄4 Cup (4 tbs), crushed
  Salt 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

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