Round Oatmeal Bread Recipe




 Quick cooking oats1 1⁄4 Cup (20 tbs), uncooked
 Molasses1⁄2 Cup (8 tbs)
 Shortening1⁄4 Cup (4 tbs)
 Salt1 1⁄2 Teaspoon
 Boiling water1 2⁄3 Cup (26.67 tbs)
 Dry yeast20 Gram
 Warm water1⁄2 Cup (8 tbs) (105 F° To 115 F°)
 Eggs2 , beaten
 All purpose flour5 Cup (80 tbs)
 Butter/Margarine2 Tablespoon, melted
 Quick cooking oats1 Tablespoon, uncooked

Nutrition Facts

Serving size

Calories 2127 Calories from Fat 460

% Daily Value*

Total Fat 53 g80.9%

Saturated Fat 17.2 g86.2%

Trans Fat 3.4 g

Cholesterol 243.7 mg

Sodium 1581.5 mg65.9%

Total Carbohydrates 363 g121.1%

Dietary Fiber 18.8 g75.2%

Sugars 48 g

Protein 55 g109.8%

Vitamin A 12.4% Vitamin C 0.05%

Calcium 30.6% Iron 128.6%

*Based on a 2000 Calorie diet


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.