Grandma's oatmeal bread (leyendecker)

Yield: 2 Servings

Measure Ingredient
2 packs Dry yeast
1 cup Warm water
1½ cup Boiling water
1 cup Old-fashioned oatmeal
½ cup Light molasses
⅔ cup Shortening
1 tablespoon Salt
2 \N Beaten eggs
6½ cup Sifted flour (part whole wheat if preferred)
1 \N Egg white
1 tablespoon Water
\N \N Additional oatmeal

From Mrs. Ruben Leyendecker

1. Soften yeast in warm water. In a large bowl, combine boiling water, oatmeal, molasses, shortening and salt. Cool to lukewarm. Stir in 2 cups flour and beat well. Add eggs and yeast mixture and beat well.

Add enough remaining flour to make a soft dough.

2. Turn out onto lightly floured surface, cover and let rest 10 minutes. Knead until smooth, about 10 minutes. Place in lightly greased bowl, turning dough once. Cover with a dish towel and let rise in warm place until doubled in bulk, about 1-½ hours. Punch down. Coat 2 well-greased 8-1/2x4-1/2x2-½" loaf pans with 2 tablespoons of rolled oats in each pan.

3. Divide dough in half. Shape 2 loaves and place in pans. Cover. Let rise until almost double in bulk, 45 minutes to 1 hour. Brush with mixture of 1 egg white and 1 tablespoon water; sprinkle lightly with rolled oats. Bake at 350'F. for 40-50 minutes. Cover with foil or brown paper after baking 15 minutes if tops are getting too brown.

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