Grandma's Oatmeal Bread
|Active dry yeast||2 Tablespoon (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs) (110°)|
|Boiling water||1 1⁄4 Cup (20 tbs)|
|Quick-cooking rolled oats||1 Cup (16 tbs)|
|Light molasses||1⁄2 Cup (8 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|All purpose flour||6 Cup (96 tbs)|
|Quick-cooking rolled oats||1 Tablespoon|
|Beaten egg white||1|
Soften yeast in the warm water.
Combine boiling water, 1 cup rolled oats, molasses, shortening, and salt; cool to lukewarm.
Stir in 2 cups of the flour; beat well.
Add the softened yeast and 2 beaten eggs; beat well.
Stir in enough of the remaining flour to make a soft dough.
Turn out onto a lightly floured surface and knead till smooth and elastic (8 to 10 minutes).
Shape dough into a ball.
Place in lightly greased bowl, turning once to grease surface.
Cover and let rise in warm place until double (about 1 1/2 hours).
Punch dough down; turn out on lightly floured surface.
Divide dough in half.
Cover and let rest 10 minutes.
Coat two well-greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans with about 2 tablespoons rolled oats for each pan.
Shape dough into loaves.
Place loaves in pans.
Cover and let rise in warm place till double (45 to 60 minutes).
Brush loaves with mixture of egg white and water; sprinkle tops lightly with rolled oats.
Bake at 375° till done, about 40 minutes.
Cover loosely with foil the last 15 minutes if tops are browning rapidly.
Remove from pans and cool on wire racks.