Round Oatmeal Bread
|Quick cooking oats||1 1⁄4 Cup (20 tbs), uncooked|
|Molasses||1⁄2 Cup (8 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Boiling water||1 2⁄3 Cup (26.67 tbs)|
|Dry yeast||20 Gram|
|Warm water||1⁄2 Cup (8 tbs) (105 F° To 115 F°)|
|Eggs||2 , beaten|
|All purpose flour||5 Cup (80 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Quick cooking oats||1 Tablespoon, uncooked|
Combine first 5 ingredients, mixing well; cool to lukewarm (105Â° to 115Â°).
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Add oats mixture, eggs, and 3 cups flour; mix well.
Stir in enough of the remaining flour to form soft dough.
Turn dough out onto a floured surface, and knead about 5 minutes until smooth and elastic.
Divide dough in half; shape each into a round loaf.
Place loaves in two well-greased 10-inch pie-plates.
Cover and let rise in a warm place (85Â°), free from drafts, about 1 hour or until doubled in bulk.
Gently brush each loaf with 1 tablespoon melted butter, and sprinkle with 1 1/2 teaspoons uncooked oats.
Bake at 350Â° for 45 minutes or until loaves sound hollow when tapped.
Remove loaves from pie plates, and cool completely on wire racks.