Recipe by Cheryl E
good old fashioned bread
Top Review by mianbao
This resulted in firm, chewey, flavorful, yes, but very salty bread. I will definitely cut back on the salt next time. The bread didn't rise very much, especially while baking. I think that this is more a quality of bread high in oatmeal. There was also at least half a cup too much flour for me, but flour is a variable in all bread recipes. I tried this hoping to get a lighter bread than I do from my present recipe, but it seems to be the same. As I said, though, the flavor is good, which is most important to me. Thank you for the recipe (which I followed.)
- 2 cups milk
- 2 cups quick-cooking rolled oats
- 1⁄4 cup brown sugar, firmly packed
- 1 tablespoon salt
- 2 tablespoons shortening
- 1 package active dry yeast
- 1⁄2 cup water (110-115F)
- 5 cups sifted flour
- 1 egg white
- 1 tablespoon water
- rolled oats
Directions See How It's Made
- scald milk.
- stir in the 2 cups of oats, browm sugar, salt and shortening.
- remove from heat and let cool to lukewarm.
- sprinkle yeast on warm water and stir to dissolve.
- add milk mixture and 2-cups flour to yeast.
- beat with a electric mixer on med.
- speed, scraping the bowl occasionally for 2 min.
- (or beat with a spoon until batter is smooth).
- add enough remaining flour, a little at a time (first with spoon then with your hands) to make a soft dough that leaved the sides of the bowl.
- put on a floured board and knead dough untilsmooth and elastic (8-10 min.).
- place dough in a lightly greased bowl and turn over to grease the other side.
- cover and let rise in a warm place until doubled in size (1-1 1/2 hours).
- punch down and let rise again until nearly doubled (aprox. 30 min.).
- turn onto board and divide in half, round up to make 2 balls;cover and let rest for 10 minutes.
- shape into loaves and place in a greased 9x5x3" loaf pans.
- let rise until almost doubled (about 1 hr).
- brush tops of loaves with egg white beaten with water and sprinkle with oats.
- bake in a 375F degrees oven about 40 minutes.
- If bread starts to brown quickly, cover loosely with a sheet of aluminum foil after baking at least 15 minutes.