What a great bread!
The oatmeal gives this bread a wonderful texture. The crust is quite crisp while the inside of the bread stays soft.
Cooking the bread for 25 minutes doesn’t cook the bread all the way through. In the end I had to cook the loaves for about 45 minutes.
During the cooking I also basted with butter. Every time I took the loafs out to check their doneness I brushed them with butter. The recipe didn’t call for this, but I thought it was a good idea.
The crust was super buttery because of the basting. It really added a lot of buttery goodness to the end product.
We ate the bread with dinner, as a roll alternative. But it was hearty enough to be sliced and used as a sandwich bread.
OATMEAL BREAD
1 Package Active Dry Yeast
1/4 Cup Warm Water
1 Cup Oatmeal
1 Cup Milk
1 Cup Water
1/4 Cup Shortening
1/3 Cup Packed Brown Sugar
2 Teaspoons Salt
5 1/2 Cups All Purpose Flour
Dissolve yeast in warm water. Add oatmeal to a large mixing bowl. In a saucepan combine milk, 1 cup water, shortening, sugar and salt. Heat to 120 degrees. Pour heated mixture over oatmeal and let set until lukewarm. Stir in yeast and then flour. Knead dough 5 times in the bowl. Let rise for 1 hour. Punch down and let rise 1 hour again. Shape into 2 loaves and place into greased loaf pans. Brush with melted shortening or butter. Let rise for 1 hour. Bake in a 325 degree oven for 25 minutes. Remove from pans and cool completely before slicing.
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