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Foodgeek: |
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Rating: |
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Servings: |
2 loaves |
Prep. Time: |
:15 |
Total Time: |
2:00 |
Ingredients: |
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2 pkg. dry yeast or
1 tbsp. water
1 egg white
Topping:
5-1/2 to 6 cups flour
1/4 cup molasses
1/4 cup honey
1 cup quick-cooking rolled oats
1-1/2 cups boiling water
2 eggs, beaten
2 tsp. salt
1/2 cup warm water
1/3 cup shortening
2 yeast cakes
Rolled oats
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Directions:
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Dissolve yeast in warm water. Combine boiling water, rolled oats, honey, molasses, and shortening and salt. Cool to lukewarm.
Stir in 2 cups of flour and beat well. Add yeast, and mix thoroughly, stir in enough flour to make a soft dough. Turn out on flour surface and knead 10 minutes, or until smooth and elastic.
Place in a greased bowl, turning once to grease top. Cover and let rise until double in bulk 1-1/2 to 2 hours. Punch down; divide dough in half, cover and let rest 10 minutes.
Grease two 9x5\" bread pans and coat inside with rolled oats. Shape dough into loaves and place in pans. Cover and let rise until double about 45 minutes.
Mix egg white with water and brush top of loaves. Sprinkle with rolled oats. Bake at 425°F for 15 minutes, reduce heat to 325°F for 30 minutes more.
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Be sure to use enough flour because otherwise oatmeal bread has a tendency to \"fall\" on the sides after its baked.
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User Reviews: |
I made the bread with dough enhancer that I made. The bread was the best that I have ever made. Dough enhancer gave this bread great texture and body
LA Chef |
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You forgot the instructions for the eggs. Duh
LA Chef |
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I used rapid rise yeast to cut down the time without any problems. |
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View all 4 reviews of this recipe. |
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