| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Oatmeal |
| 2 |
c |
Boiling water |
| 3 |
tb |
Shortening |
| 2/3 |
c |
Brown sugar |
| 1 |
tb |
White sugar |
| 1 1/2 |
ts |
Salt |
| 2 |
tb |
Yeast |
| 1/3 |
c |
Warm water |
| 5 |
c |
Flour |
INSTRUCTIONS
Dissolve yeast in warm water. Pour boiling water over oatmeal; stir in
shortening, sugar and salt. Cool to lukewarm. When cooled, add to yeast
mixture. Beat in flour and knead until smooth and elastic, approximately 10
minutes. Place in greased bowl, turn to grease all sides of the dough,
cover and let rise in warm place for approximately 45 minutes to an hour.
Punch down dough. Divide into two rounded sections and let rest, covered,
for 10 minutes. Form into loaves and place in two 8" loaf pans that have
been greased. Cover and allow to rise until double.
Preheat oven to 350F. When loaves have doubled bake for 30 minutes, or
until done. You can mix 1 egg white with 1 tablespoon of water and brush
the top of the loaves, then sprinkle with dry, uncooked oatmeal just prior
to baking.
Makes 2- 8" loaves.
Source: The HERSCHBERGER FAMILY COOKBOOK Posted to bakery-shoppe digest V1
Number 018 by Peggy Makolondra <pmakolon@mail.wiscnet.net> on Apr 9, 1997
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