"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Best Ever Oatmeal Bread Recipe

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This recipe for Best Ever Oatmeal Bread, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cory Ouellette
Added: Tuesday, October 27, 2009


2 tbsp dry yeast
1/3 cup shortening
1/2 cup warm water
2 tsp salt
2 eggs beaten
1 1/2 cups boiling water
1 cup quick cooking oats
1/4 cup honey
1/4 cup molasses
5 1/2 - 6 cups flour

Dissolve yeast in warm water. Combine boiling water, rolled oats, honey, molasses, and shortening and salt. Cool to lukewarm.

Stir in 2 cups of flour and beat well. Add yeast, and Mix thoroughly, stir in enough flour to make a soft dough. Turn out on flour surface and knead 10 minutes, or until smooth and elastic.

Place in a greased bowl, turning once to grease top. Cover and let rise until double in bulk 1 1/2 hours-2 hours. Punch down; divide dough in half, cover and let rest 10 minutes.

Grease two 9 x 5" bread pans and coat inside with rolled oats. Shape dough into loaves and place in pans. Cover and let rise until double about 45 minutes.

Mix 1 egg white with 1 TBLS. water and brush top of loaves, and sprinkle with rolled oats. Bake at 425 degrees for 15 minutes, reduce heat to 325 degrees for 30 minutes more.

*Be sure to use enough flour because
otherwise oatmeal bread has a tendency to "fall" on the sides after its baked.




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