1 1/4 ounces active dry yeast
1 cup warm water (110°F)
2 teaspoons granulated sugar
3 cups hot water
6 ounces rolled oats
1 cup molasses
6 ounces shortening
2 tablespoons salt
56 ounces all-purpose flour
7 ounces eggs (about 4 total)
4 ounces rolled oats
2 2 oz egg whites
1 tablespoon water
Yield: 5 1/8 lb loaves
1. Combine yeast, 110°F water, and sugar. Let stand 10 minutes.
2. Combine 3 cups hot water, 6 oz oats, molasses, shortening, and salt in mixer bowl, using dough arm.
3. Add enough flour to rolled oats mixture to make a smooth, thin batter.
4. Add eggs and yeast mixture to batter. Mix 15 minutes on medium speed. Add remaining flour in small amounts, on low speed, to make a soft dough. Let rest 10 minutes. Knead on low speed for 10 minutes or until smooth and elastic, or until a small piece of dough can be stretched to resemble a thin membrane. Let rise until double in bulk.
5. Grease five loaf pans (5x9x2-3/4 inches). Coat each pan with 1/4 cup rolled oats. Punch down dough. Scale 1 lb 8 oz dough for each pan and shape into a loaf. Place in prepared pans.
6. Combine egg whites and water. Brush on loaves and sprinkle with rolled oats. Let rise until double in bulk. Bake at 375°F for 30-35 minutes..
VARIATION:
Molasses Bran Bread. Delete rolled oats and eggs. Increase water to 1 qt. Add 10 oz whole wheat flour, 3 oz unprocessed bran, 1 1/2 tsp ground ginger, and 4 oz nonfat dry milk.
1 cup warm water (110°F)
2 teaspoons granulated sugar
3 cups hot water
6 ounces rolled oats
1 cup molasses
6 ounces shortening
2 tablespoons salt
56 ounces all-purpose flour
7 ounces eggs (about 4 total)
4 ounces rolled oats
2 2 oz egg whites
1 tablespoon water
Yield: 5 1/8 lb loaves
1. Combine yeast, 110°F water, and sugar. Let stand 10 minutes.
2. Combine 3 cups hot water, 6 oz oats, molasses, shortening, and salt in mixer bowl, using dough arm.
3. Add enough flour to rolled oats mixture to make a smooth, thin batter.
4. Add eggs and yeast mixture to batter. Mix 15 minutes on medium speed. Add remaining flour in small amounts, on low speed, to make a soft dough. Let rest 10 minutes. Knead on low speed for 10 minutes or until smooth and elastic, or until a small piece of dough can be stretched to resemble a thin membrane. Let rise until double in bulk.
5. Grease five loaf pans (5x9x2-3/4 inches). Coat each pan with 1/4 cup rolled oats. Punch down dough. Scale 1 lb 8 oz dough for each pan and shape into a loaf. Place in prepared pans.
6. Combine egg whites and water. Brush on loaves and sprinkle with rolled oats. Let rise until double in bulk. Bake at 375°F for 30-35 minutes..
VARIATION:
Molasses Bran Bread. Delete rolled oats and eggs. Increase water to 1 qt. Add 10 oz whole wheat flour, 3 oz unprocessed bran, 1 1/2 tsp ground ginger, and 4 oz nonfat dry milk.
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