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Molasses-Oatmeal Bread Recipe |
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Ingredients: 5 3/4 to 6 1/4cups all-purpose flour 2 packages active dry yeast 1 3/4 cups warm water 1 cup quick-cooking rolled oats 1/2 cup light molasses 1/3 cup shortening 1 tablespoon salt 2 eggs Quick-cooking rolled oats 1 beaten egg white (optional) 1 tablespoon water (optional) Oven 375o
Method In a large mixer bowl combine 2 cups of the flour and the yeast. In a saucepan heat the 1 3/4 cup water, the 1 cup rolled oats, light molasses, shortening, and salt just till warm (115o to 120o) and shortening us almost melted; stir constantly. Add to flour mixture. Add the 2 eggs. Beat at low speed of electric mixer for 1/2 minutes, scraping sides of 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 floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. cover; let rise in a warm place till double (about 1 1/2 hours).
Punch down, turn out onto a lightly floured surface. Divide into half. Cover; let rest 10 minutes. grease two 9x5x3-inch loaf pans. If desired, coast each pan with about 3 tablespoons tolled oats.
Shape dough into loaves. Place loaves in pans. Cover; let rise till nearly double (45 to 60 minutes). If desired, brush loaves with a mixture of egg white and 1 tablespoon water; sprinkle tops lightly with additional rolled oats. Bake in a 375o oven for 40 to 45 minutes or till done. Cover loosely with foil the last 15 minutes of baking to prevent overbrowning. Remove from pans; cool on a wire rack. Makes 2 loaves.
Per serving(1/36 of serving): 117 calories, 3 g protein, 20 g carbohydrates, 3 g fat, 189 mg sodium |
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