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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 6 |
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I have been making this recipe since my daughter was small. I love to serve it warm with home-made strawberry or blackberry jam. So yummy. Makes great sandwiches too. Ingredients:
2 (1/4 ounce) packages quick-rising yeast |
1/2 cup water (110 degrees) |
1 1/4 cups boiling water |
1 cup quick-cooking rolled oats |
1/2 cup light molasses |
1/3 cup butter |
1 tablespoon salt |
5 3/4-6 cups all-purpose flour |
2 beaten eggs |
quick-cooking rolled oats |
1 beaten egg white |
1 tablespoon water |
Directions:
1. Soften yeast in the warm water.
2. Combine the boiling water, 1 cup oats, molasses, butter and salt.
3. Cool to lukewarm.
4. Stir in 2 cup of the flour, beat well.
5. Add the softened yeast and 2 beaten eggs, beat well.
6. Stir in enough of the remaining flour to make a soft dough.
7. Turn out onto a lightly floured surface and knead until smooth and elastic about 8-10 minutes.
8. Shape into a ball.
9. Place in a lightly oiled bowl, turning once to grease the surface of the dough.
10. Cover and let rise in a warm place until double (about 1 hour).
11. Punch dough down, turn out onto a lightly floured surface.
12. Divide dough in half and cover with the bowl.
13. Let rest 10 minutes.
14. Coat 2 well greased loaf pans with about 2 Tbsp of rolled oats per pan.
15. Shape dough into loaves.
16. Place the loaves into the pans.
17. Cover and let rise in a warm place until double (about 30- 45 minutes).
18. Mix the beaten egg white with the tablespoon of water.
19. Brush the tops of the loaves with this mixture.
20. Sprinkle the tops of the loaves with a few more rolled oats.
21. Bake at 375°F till done, about 40 minutes.
22. Cover loosely with foil during the last 15 minutes if the tops are browning too quickly.
23. Remove from pans and cool on a rack.
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