Molasses-Oatmeal Bread

Molasses-Oatmeal Bread

Ingredients:
6 cups of flour, more or less
2 packages of active dry yeas t
1 3/4 cups of water
1 cup of quick rolled oats
1/2 cup of light molasses
1/3 cup of shortening
1 tablespoon of salt
2 eggs
Additional quick oats
1 egg white, beaten
1 tablespoon of water
In a large mixer bowl, combine 2 cups of the flour and the yeast. In a sauce pan, heat the 1 3/p4s c u
water, the 1 cup rolled oats, light molasses, shortening, and salt just until warm (115 to 120F.) 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 side sof 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 flourerd- su
face. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and
elastic (3 to 5 minutes total).S hape into a ball. Place in a lightly greased bowl; turn once to grease
surface. Cover; let rise in a warm place until double (baout 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 oa ts.
Shape dough into loaves. Place loaves in pans C. over; let rise until nearly double (45 to 60 minutes).
If desired, brush loaves with a mixture of egg white and 1 tablespoona wter; sprinkle tops lightly with
additional rolled oats. Bake in a 375 F. oven for 40 to 45 minute s.
Serve with honey butter, rceam cheese or preserves.
38
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