Oatmeal French Bread Recipe

Summary

CuisineFrenchCourseSide Dish
MethodBaked

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.

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