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To adapt for a bread machine: Place the liquid ingredients in bread pan first, then dry ingredients. Make an indentation in the dry ingredients and spoon the yeast into the crevice. In a Zojurushi I set it on "Homemade".
Also - I used 3/4 cup water and 3/4 cup evaporated milk in place of all boiling water.
Toast this bread and add butter and preserves for a late night treat.
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Instructions
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.
Author's Comments
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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