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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 (105° to 115°).
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 (85°), 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 350° for 45 minutes or until loaves sound hollow when tapped.
Remove loaves from pie plates, and cool completely on wire racks.

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Round Oatmeal Bread Recipe