Round Oatmeal Bread Recipe
Summary
Ingredients
| 1 1/4 cups quick-cooking oats, uncooked | ||
| Molasses | 1/2 Cup (16 tbs) | |
| Shortening | 1/4 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Boiling water | 12/3 Cup (16 tbs) | |
| Dry yeast package | 2 | |
| Warm water | 1/2 Cup (16 tbs) | |
| 2 eggs, beaten About 5 cups all-purpose flour | ||
| Butter/Margarine | 2 Tablespoon, melted | |
| 1 tablespoon quick-cooking oats, uncooked | ||
Directions
Combine first 5 ingredients, mixing well; cool to lukewarm (105° to 115°).
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Add oats mixture, eggs, and 3 cups flour; mix well.
Stir in enough of the remaining flour to form soft dough.
Turn dough out onto a floured surface, and knead about 5 minutes until smooth and elastic.
Divide dough in half; shape each into a round loaf.
Place loaves in two well-greased 10-inch pie-plates.
Cover and let rise in a warm place (85°), free from drafts, about 1 hour or until doubled in bulk.
Gently brush each loaf with 1 tablespoon melted butter, and sprinkle with 1 1/2 teaspoons uncooked oats.
Bake at 350° for 45 minutes or until loaves sound hollow when tapped.
Remove loaves from pie plates, and cool completely on wire racks.
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Add oats mixture, eggs, and 3 cups flour; mix well.
Stir in enough of the remaining flour to form soft dough.
Turn dough out onto a floured surface, and knead about 5 minutes until smooth and elastic.
Divide dough in half; shape each into a round loaf.
Place loaves in two well-greased 10-inch pie-plates.
Cover and let rise in a warm place (85°), free from drafts, about 1 hour or until doubled in bulk.
Gently brush each loaf with 1 tablespoon melted butter, and sprinkle with 1 1/2 teaspoons uncooked oats.
Bake at 350° for 45 minutes or until loaves sound hollow when tapped.
Remove loaves from pie plates, and cool completely on wire racks.
Chef
