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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 32 |
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WHEN this old-fashioned bread is baking, it reminds me of childhood and the warm, inviting aromas that greeted me when I got home from school. The light sweet flavor, crispy crust and hearty texture of this bread made for a special treat when Mom baked it for us. I hope I am leaving the same delicious memory for my family. -Gloria Murtha, West Mifflin, Pennsylvania Ingredients:
1 can (12 ounces) evaporated milk |
1/2 cup water |
2 tablespoons shortening |
2 cups plus 2 teaspoons old-fashioned oats, divided |
1/3 cup packed brown sugar |
1-1/2 teaspoons salt |
1 package (1/4 ounce) active dry yeast |
1 cup warm water (110° to 115°) |
5 to 5-1/2 cups king arthur unbleached all-purpose flour |
1 egg, beaten |
Directions:
1. In a saucepan over medium heat, bring the milk, water and shortening to a boil. Meanwhile, combine 2 cups oats, brown sugar and salt in a bowl. Add the milk mixture; let stand until mixture reaches 110°-115°. In a small bowl, dissolve yeast in warm water; add to oat mixture. Add 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Shape into two loaves; transfer to greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 40 minutes. Brush with egg; sprinkle with remaining oats. Bake at 350° for 35-40 minutes or until golden. Remove from pans and cool on wire racks. Yield: 2 loaves.
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