Deb's Cookbook
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Breads & Rolls

Old Fashioned Oatmeal Bread

Rolled oats scalded in milk make two soft loaves, brushed with egg white and sprinkled with more oats before baking.

Not this recipe — add a photo of yours.Photo: Veganbaking.net (CC BY-SA 2.0, via Wikimedia Commons)

I use this recipe in the bread machine for Runzas. Put ingredients into the bread machine, and set to dough method. When done, remove and make 12-14 balls of dough, roll out into a rectangle, and place about 1 cup of meat mixture into the center and wrap like a Christmas gift! Bake about 30 minutes. This freezes well.

Cook
40 min
Source
Deb Topp, Farmers Journal's Country Cookbook

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 2 cups milk
  • 2 cups rolled oats
  • ¼ cup brown sugar
  • 1 teaspoon salt
  • 2 tablespoons shortening
  • 1 package active yeast (2 ½ teaspoons)
  • ½ cup warm water
  • 5 cups flour

Directions

  1. Scald milk and stir in the 2 cups rolled oats, brown sugar, salt, and shortening. Remove from heat and cool to lukewarm.
  2. Sprinkle yeast on the warm water and stir to dissolve.
  3. Add the milk mixture and 2 cups flour to the yeast; beat with mixer, scraping bowl occasionally.
  4. Add remaining flour a little at a time, kneading dough until smooth and elastic.
  5. Place in a greased bowl, turn dough over to grease top, cover, and let rise in a warm place until doubled, 1 to 1.5 hours.
  6. Punch down and let rise again until nearly doubled, about 30 minutes.
  7. Turn onto a board and divide in half. Round up into 2 balls, cover, and let rest 10 minutes.
  8. Shape into loaves and place in greased 9 x 5 x 3 inch pans.
  9. Let rise until almost doubled, about 1 hour 15 minutes.
  10. Brush top with egg white and sprinkle with rolled oats.
  11. Bake at 375 degrees for 40 minutes. Makes 2 loaves.

Notes

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