Grandma's Oatmeal Bread Recipe
Grandma's Oatmeal Bread has a Superb taste. The flour and oats gives the Grandma's Oatmeal Bread Two Dimensional taste.
Ingredients
5 1/2 to 5 3/4 cups flour
1 cup quick cooking rolled oats
2 packages active dry yeast
1 3/4 cups water
1/2 cup light molasses
1/3 cup vegetable shortening
1 tablespoon salt
2 eggs
1 egg white
1 tablespoon water
Directions
In large mixer bowl, combine 2 1/2 cups of the flour, the oats, and yeast.
In saucepan, heat together the 1 3/4 cups water, the molasses, vegetable shortening, and salt just until warm; stir occasionally to melt vegetable shortening.
Add to dry ingredients in mixer bowl; add eggs.
Beat at low speed of electric mixer for 1/2 minute; scrape sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in enough of the remaining flour to make a soft dough.
Turn dough out on lightly floured surface; cover and let rest 10 minutes.
Knead dough until smooth.
Place in lightly greased bowl; turn once to grease surface.
Cover; let rise in warm place until double, about 1 1/2 hours.
Punch down dough.
Coat 2 well greased 9x5x3 inch loaf pans with about 2 tablespoons rolled oats each.
Divide dough in half.
Shape dough in loaves; place in pans.
Cover and let rise until double, 45 to 60 minutes.
Combine egg white and the remaining water; brush over tops of loaves.
Sprinkle lightly with rolled oats.
Bake at 375° for 40 minutes.
Cover loosely with foil last 20 minutes of baking if crusts brown too quickly.
In saucepan, heat together the 1 3/4 cups water, the molasses, vegetable shortening, and salt just until warm; stir occasionally to melt vegetable shortening.
Add to dry ingredients in mixer bowl; add eggs.
Beat at low speed of electric mixer for 1/2 minute; scrape sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in enough of the remaining flour to make a soft dough.
Turn dough out on lightly floured surface; cover and let rest 10 minutes.
Knead dough until smooth.
Place in lightly greased bowl; turn once to grease surface.
Cover; let rise in warm place until double, about 1 1/2 hours.
Punch down dough.
Coat 2 well greased 9x5x3 inch loaf pans with about 2 tablespoons rolled oats each.
Divide dough in half.
Shape dough in loaves; place in pans.
Cover and let rise until double, 45 to 60 minutes.
Combine egg white and the remaining water; brush over tops of loaves.
Sprinkle lightly with rolled oats.
Bake at 375° for 40 minutes.
Cover loosely with foil last 20 minutes of baking if crusts brown too quickly.
