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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Number of Servings: 1 |
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Directions: In a large mixer bowl, combine 2 cups of the flour and
the yeast. In a sauce pan, heat the 1 3/4 cups water,
the 1 cup rolled oats, light molasses, shortening, and
salt just until warm (115 to 120~) and shortening is
almost melted; stir constantly. Add to flour mixture.
Add the 2 eggs. Beat at low speed of electric mixer
for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed. Stir in as much of the
remaining flour as you can mix in with a spoon. Turn
out onto a lightly floured surface. Knead in enough
of the remaining flour to make a moderately soft dough
that is smooth and elastic (3 to 5 minutes total).
Shape into a ball. Place in a lightly greased bowl;
turn once to grease surface. Cover; let rise in a warm
place until double (about 1 1/2 hours).
Punch down; turn out onto a lightly floured surface.
Divide dough in half. Cover; let rest 10 minutes.
Grease two loaf pans. If desired, coat each pan with
about 3 tablespoons rolled oats.
Shape dough into loaves. Place loaves in pans.
Cover; let rise until nearly double (45 to 60
minutes). If desired, brush loaves with a mixture of
egg white and 1 tablespoon water; sprinkle tops
lightly with additional rolled oats. Bake in a 375~
oven for 40 to 45 minutes.
Serve with honey butter, cream cheese or preserves.
Posted on Genie by: G.STURN [Bethie]
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