Sunday, February 27, 2011

Oatmeal Bread

This is a delicious, but slightly heavy oatmeal bread. The molasses is quite prominent.

For me, it took forever to get this bread to rise. During the second rise, my attempt needed a full day, an overnight in the fridge, and the entire next day. Weird.

 




































Grandma's Oatmeal Bread
50+ Friends Club Cookbook

2  packages yeast
1/2 c warm water
1 1/4 c boiling water
1 c quick cooking oats
1/3 c oats, for topping
1/2 c molasses
1/3 c shortening
1 T salt
6 c flour
2 eggs, beaten
1 egg white, beaten with 1 T water

In a small bowl, soften the yeast in 1/2 c warm water. Let proof.

In the bowl of a mixer, combine boiling water, 1 c oats, molasses, shortening and salt. Cool to lukewarm. Then, stir in 2 c flour and beat well.

Add yeast and eggs and beat well.

Stir in enough flour to make a soft dough, then beat 8 minutes.

Shape dough into a ball and place in a lightly oiled bowl. Let rise 90 minutes. Punch down. Divide in half and let rest 10 minutes.

Shape loaves and put into two greased loaf pans, on which 2 T of oatmeal has been sprinkled.



Cover and let rise 45-60 minutes, or until ready. You can tell they are ready by lightly poking them; if the indentation pops back out immediately, they are not ready, but if the indentation stays put, then the dough is ready to be baked.

Brush tops with beaten egg white and water. Sprinkle additional oats on top.

Bake at 375 for 25 minutes. Cover with foil and bake an additional 15 minutes.

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