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| OATMEAL BREAD
2 pkgs. dry yeast or 2 yeast cakes 1/3 cup shortening 1/2 cup warm water 2 tsp. 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 warm water. Combine boiling water, rolled oats, honey, molasses, and shortening and salt. Cool to lukewarm. Stir in 2 cups of flour and beat well. Add yeast, and Mix thoroughly, stir in enough flour to make a soft dough. Turn out on flour surface and knead 10 minutes, or until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise until double in bulk 1 1/2 hours-2 hours. Punch down; divide dough in half, cover and let rest 10 minutes. 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 until double about 45 minutes. Mix 1 egg white with 1 TBLS. water and brush top of loaves, and sprinkle with rolled oats. Bake at 425 degrees for 15 minutes, reduce heat to 325 degrees for 30 minutes more. *Be sure to use enough flour because otherwise oatmeal bread has a tendency to "fall" on the sides after its baked. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |