OATMEAL BREAD

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Oatmeal Bread image

I have been making this recipe since my daughter was small. I love to serve it warm with home-made strawberry or blackberry jam. So yummy. Makes great sandwiches too.

Provided by Mysterygirl

Categories     Yeast Breads

Time 2h40m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 12

2 (1/4 ounce) packages quick-rising yeast
1/2 cup water (110 degrees)
1 1/4 cups boiling water
1 cup quick-cooking rolled oats
1/2 cup light molasses
1/3 cup butter
1 tablespoon salt
5 3/4-6 cups all-purpose flour
2 beaten eggs
quick-cooking rolled oats
1 beaten egg white
1 tablespoon water

Steps:

  • Soften yeast in the warm water.
  • Combine the boiling water, 1 cup oats, molasses, butter and salt.
  • Cool to lukewarm.
  • Stir in 2 cup of the flour, beat well.
  • Add the softened yeast and 2 beaten eggs, beat well.
  • Stir in enough of the remaining flour to make a soft dough.
  • Turn out onto a lightly floured surface and knead until smooth and elastic about 8-10 minutes.
  • Shape into a ball.
  • Place in a lightly oiled bowl, turning once to grease the surface of the dough.
  • Cover and let rise in a warm place until double (about 1 hour).
  • Punch dough down, turn out onto a lightly floured surface.
  • Divide dough in half and cover with the bowl.
  • Let rest 10 minutes.
  • Coat 2 well greased loaf pans with about 2 Tbsp of rolled oats per pan.
  • Shape dough into loaves.
  • Place the loaves into the pans.
  • Cover and let rise in a warm place until double (about 30- 45 minutes).
  • Mix the beaten egg white with the tablespoon of water.
  • Brush the tops of the loaves with this mixture.
  • Sprinkle the tops of the loaves with a few more rolled oats.
  • Bake at 375°F till done, about 40 minutes.
  • Cover loosely with foil during the last 15 minutes if the tops are browning too quickly.
  • Remove from pans and cool on a rack.

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