Oatmeal French Bread Recipe
Looking for something to make your taste buds crave for more? This Oatmeal French Bread recipe is what you want. A lip-smacking Side Dish, this Oatmeal French Bread completes your spread. The first taste of this delightful Oatmeal French Bread from the French cuisine is enough to addict you to it for life! Trust me when I say, you have to try Oatmeal French Bread.
Ingredients
1 package active dry yeast
1/4 cup warm water (105°-115°)
3/4 cup hot water
1 tablespoon sugar
2 tablespoons shortening
1 1/4. teaspoons salt
3 to 3 1/4 cups sifted all-purpose flour, divided
1 egg
1 cup rolled oats (quick or old fashioned, uncooked)
Corn meal
Directions
Sprinkle yeast in warm water.
Let stand 5 minutes.
Stir to blend.
Pour hot water over sugar, shortening and salt.
Stir until shortening melts.
Cool to lukewarm.
Beat in 1 cup flour and egg.
Add softened yeast and oats.
Stir in enough more flour to make a soft dough.
Turn out on lightly floured board or canvas; knead until smooth and satiny, about 10 minutes.
Round dough into ball.
Cover and let rest 10 minutes.
To shape, roll dough to form a loaf about 15 inches long.
Taper ends of loaf.
Place on a lightly-greased cookie sheet sprinkled with corn meal.
Make diagonal slits on loaf.
Brush with ice water.
Cover and let rise until nearly double in size
Bake at 400° for 15 minutes.
Brush with water once again; reduce temperature to 350° bake 30 minutes longer.
Cool.
Cut into cubes for dipping into fondue.
Let stand 5 minutes.
Stir to blend.
Pour hot water over sugar, shortening and salt.
Stir until shortening melts.
Cool to lukewarm.
Beat in 1 cup flour and egg.
Add softened yeast and oats.
Stir in enough more flour to make a soft dough.
Turn out on lightly floured board or canvas; knead until smooth and satiny, about 10 minutes.
Round dough into ball.
Cover and let rest 10 minutes.
To shape, roll dough to form a loaf about 15 inches long.
Taper ends of loaf.
Place on a lightly-greased cookie sheet sprinkled with corn meal.
Make diagonal slits on loaf.
Brush with ice water.
Cover and let rise until nearly double in size
Bake at 400° for 15 minutes.
Brush with water once again; reduce temperature to 350° bake 30 minutes longer.
Cool.
Cut into cubes for dipping into fondue.
