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Old-fashioned Oatmeal Bread




Source of Recipe


by nw_dee - EDC - from Farm Journal


Recipe Introduction


NOTES: Makes excellent toast.


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6045.2

List of Ingredients




2 cups milk
2 cups quick-cooking oats
1/4 cup brown sugar
1 tablespoon salt
2 tablespoons shortening
1 package active dry yeast
1/2 cup warm water
5 cups flour
1 egg white
1 tablespoon water
2 tablespoons quick-cooking oats

Recipe



Scald milk in saucepan. Stir into 2 cups rolled oats, brown sugar, salt and shortening in a large bowl. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Add yeast and 2 cups flour to milk mixture. Beat with mixer on medium for 2 minutes, until smooth. Add enough remaining flour, a little at a time, to make a soft dough that leaves the sides of the bowl. Turn onto floured surface. Knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl, turn to grease top. Cover and let rise in warm place until doubled, 1 to 1 1/4 hours. Punch down and let rise again until nearly doubled, about 30 minutes. Turn onto board and divide in half. Cover and let rest 10 minutes. Shape into 2 loaves and place in greased 9x5x3-inch loaf pans. Cover and let rise until doubled, about 1 1/4 hours. Beat together egg white and 1 tablespoon water. Brush tops of loaves with egg mixture, sprinkle with remaining oats. Bake in 375 degree oven for 40 minutes or until done. Remove from pans, cool on racks. Makes 2 loaves.