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Old Fashioned Oatmeal Bread
2 C milk
2 C old fashioned rolled oats, uncooked
1/4 cup brown sugar firmly packed
1 Tbsp. salt
2 Tbsp. shortening
1 pkg. active dry yeast
1/2 cup warm water
5 C sifted flour all purpose
1 egg white
1 Tbsp. water
Scald milk; stir in 2 c rolled oats, brown sugar, salt and shortening. Remove from heat and cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Add milk mixture and 2 C flour to yeast. Beat with electric mixer on medium speed scraping down bowl occasionally, 2 minutes or beat with spoon until batter is smooth. Add enough flour a little at a time to make a soft dough that leaves the sides of the bowl. Turn onto a floured board; knead until dough is smooth and elastic 8-10 min. Place in lightly greased bowl; turn dough to grease top. Cover and let rise in warm place until doubled 1-1 1/2 hours. Punch down and let rise again until nearly doubled, about 30 minutes. Turn onto board divide in half into 2 round balls. Cover and let rest 10 min. Shape into loaves and place into loaf pans. Let rise again until almost doubled, about 1 hours and 15 minutes. Brush tops of loaves with beaten egg white mixed with Tbsp. of water and sprinkle with rolled oats. Bake in moderate oven @ 375 about 40 minutes. If bread starts to brown cover top loosely with foil. Makes 2 loaves It's very yummy!
**Make sure you allow plenty of time as this bread calls for 3 risings!
Have a great weekend!