Oatmeal Yeast Bread

This is a rich, moist bread that keeps well. For a less rich version, omit the milk and use 2 cups of water. Oatmeal Bread is a good way to use up leftover oatmeal: Simply replace all or part of the rolled oats with cooked oatmeal.

MAKES: 2 loaves

INGREDIENTS:

• 1 egg white
• 1 tablespoon water
• 2 cups rolled oats
• 1/3 cup honey
• 1/4 cup butter or shortening, room temperature
• 1 cup boiling water
• 1 cup scalded milk
• 1/4 cup warm water
• 2 tablespoons active dry yeast
• 1 tablespoon salt
• 2 eggs, slightly beaten
• 5 to 6 cups unbleached white flour or part whole wheat (up to 3 cups) and part white flour

INSTRUCTIONS:

1. To make the egg wash, mix 1 egg white with 1 tablespoon water, and set aside.
2. Put oats, honey, and butter or shortening in a bowl. Pour in boiling water and scalded milk. Stir until butter melts. Let sit until lukewarm.
3. Dissolve yeast in warm water. Add to cooled oat mixture. Sprinkle salt over the top and stir in. Add eggs and 2 cups flour. Mix well. Continue to add flour, 1 cup at a time, mixing well after each addition. When dough holds together and is not too sticky, turn onto a floured surface. Knead for 5 to 8 minutes, adding more flour as needed.
4. Put dough in an oiled bowl and cover with a towel. Set in a warm place, and let rise until doubled, approximately 1 hour.
5. Punch down dough and knead briefly to get the air out. Divide dough in half and shape into 2 loaves. Place in well-buttered loaf pans. Brush the tops of the loaves with egg wash and sprinkle the top with rolled oats. Set aside to double again. The second rising will take about 30 to 45 minutes.
6. Bake in a preheated 350° oven for 45 to 50 minutes. To check loaves, turn them out of the pans and tap the bottoms. They should sound hollow. If they sound dense, let bake a little longer. Turn bread out of the pans, and let them cool on a rack.