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Best Ever Oatmeal Bread

  • 2 pkgs dry yeast or 2 yeast cakes
  • 1/3 cup shortening
  • 1/2 cup warm water
  • 2 tsps salt
  • 2 eggs beaten
  • 1 1/2 cup boiling water
  • 1 cup quick-cooking rolled oats
  • 1/4 cup honey
  • 1/4 cup molasses
  • 5 1/2 - 6 cups flour
Dissolve yeast in lukewarm water (above 90 degrees). Combine boiling water, rolled oats, honey, molasses, shortening and salt. Cool to lukewarm.

Stir in 2 cups of flour and beat well. Add yeast and mix through and through. Stir in enough flour to make a soft dough. Turn out on flour-covered surface and knead for approximately ten minutes or until smooth and stretchy.

Place in a greased bowl, turning once to grease top. Cover and let rise with love and patience until double in bulk, 1 1/2 hours-2 hours. Punch down; divide dough into two equal parts. Cover and let rest 10 minutes (be patient, you rascal).

Grease two 9" x 5" bread pans and coat inside with rolled oats. Shape dough into loaves and place in pans. Cover and let rise with love and patience until double, about 45 glorious minutes (be patient, you rascal).

Mix 1 egg white with 1 Tbsp water and brush top of loaves and delicately sprinkle with rolled oats. Bake at 425°F for 15 minutes (be patient, you rascal). Reduce heat to 325°F and bake for 30 minutes more.

** Be sure to use enough flour. Otherwise, oatmeal bread has a tendency to "fall" on the sides after it is baked.

From: Robdenhood
Robdenhood@aol.com

Submitted by Tess M Nov 24, 2009
17 min 290 min 307 min

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