Most of the oatmeal bread recipes out there have large amounts of milk and butter in them. This one replaces all that unhealthy milk and butter with large amounts of shortening and eggs. Hey, wait a minute…!
OK, so it isn't health food, even if it does contain a cup of oats-but the result is delicious and awfully pretty to look at. Just look at it! Until I saw it in the directions, it never occurred to me that dusting the inside of the pan with oatmeal would be so beautiful.
The recipe comes from Better Homes And Gardens Homemade Bread Book, 1973. They call it "Grandma's Oatmeal Bread" but as we've already discussed, my Granny preferred Wonder Bread (you just didn't get soft, white bread in Ukraine).
You Will Need:
4 ½ teaspoons granulated (not instant) yeast
½ cup warm water
1-¼ cups boiling water
1-cup oatmeal
½ cup light molasses (I used Full-Flavour Molasses because my husband prefers it)
1/3 cup solid shortening
1-tablespoon salt
5-6 cups flour (I used bread flour and needed about 5) You can use all-purpose if you like
2 beaten eggs
Extra oats for coating
1 egg white beaten with 1-tablespoon water
Dissolve yeast in ½ cup warm water and let proof. In a large bowl, combine boiling water, oats, molasses, shortening and salt. Cool to lukewarm. Add 2 cups of the flour and mix well. Add the eggs and yeast and combine thoroughly. Add the rest of the flour a cup at a time until you have a soft, but not sticky dough. Knead about ten minutes. Place in a greased bowl; turn once to coat and then cover. Let rise 1-2 hours or until doubled in bulk. Punch down and divide in half. Let rest, covered for ten minutes.
Grease generously two bread pans and sprinkle each with two tablespoons of oatmeal. Place in the loaves and cover. Let rise in a warm spot for 45-60 minutes. Preheat oven to 375 degrees F. Brush the loaves with the egg white/water mixture and sprinkle generously with extra oatmeal. Bake for 30-40 minutes or until done. I let mine bake until they reached an internal temperature of 190 degrees F. That took 35 minutes in my oven.
Cool on racks.
OK, so it isn't health food, even if it does contain a cup of oats-but the result is delicious and awfully pretty to look at. Just look at it! Until I saw it in the directions, it never occurred to me that dusting the inside of the pan with oatmeal would be so beautiful.
The recipe comes from Better Homes And Gardens Homemade Bread Book, 1973. They call it "Grandma's Oatmeal Bread" but as we've already discussed, my Granny preferred Wonder Bread (you just didn't get soft, white bread in Ukraine).
You Will Need:
4 ½ teaspoons granulated (not instant) yeast
½ cup warm water
1-¼ cups boiling water
1-cup oatmeal
½ cup light molasses (I used Full-Flavour Molasses because my husband prefers it)
1/3 cup solid shortening
1-tablespoon salt
5-6 cups flour (I used bread flour and needed about 5) You can use all-purpose if you like
2 beaten eggs
Extra oats for coating
1 egg white beaten with 1-tablespoon water
Dissolve yeast in ½ cup warm water and let proof. In a large bowl, combine boiling water, oats, molasses, shortening and salt. Cool to lukewarm. Add 2 cups of the flour and mix well. Add the eggs and yeast and combine thoroughly. Add the rest of the flour a cup at a time until you have a soft, but not sticky dough. Knead about ten minutes. Place in a greased bowl; turn once to coat and then cover. Let rise 1-2 hours or until doubled in bulk. Punch down and divide in half. Let rest, covered for ten minutes.
Grease generously two bread pans and sprinkle each with two tablespoons of oatmeal. Place in the loaves and cover. Let rise in a warm spot for 45-60 minutes. Preheat oven to 375 degrees F. Brush the loaves with the egg white/water mixture and sprinkle generously with extra oatmeal. Bake for 30-40 minutes or until done. I let mine bake until they reached an internal temperature of 190 degrees F. That took 35 minutes in my oven.
Cool on racks.
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