Honey Oatmeal Bread
Sue Thomas, Indianapolis, Indiana—Indiana State Fair, Indianapolis, Indiana
Yield: 2 loaves
- 5-3/4 to 6-1/4 cups flour, divided
- 2 packages (2 tablespoons) dry yeast
- 1-3/4 cups water
- 1 cup plus 6 tablespoons quick-cooking oats, divided
- 1/2 cup honey
- 1 tablespoon salt
- 1/3 cup butter-flavored shortening
- 2 eggs
- 1 egg white beaten with 1 tablespoon water
- Oats for sprinkling
InstructionsCombine 2 cups of the flour with the yeast in a large mixer bowl. In a saucepan, combine the water, 1 cup of the oats, honey, salt, and shortening. Heat until the shortening is almost melted. Cool to 110°F and add to the flour mixture. Add the eggs and beat on low for 30 seconds and then on high for 3 minutes. Using a wooden spoon, stir in as much flour as possible. Turn out onto a lightly floured surface and knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic. Shape into a ball and place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in bulk, about 90 minutes.
Punch the dough down and turn out onto a lightly floured surface. Divide into 2 parts. Cover and let rest for 10 minutes. Grease two 9x5-inch pans. Sprinkle 3 tablespoons of the remaining oats into each pan. Shape the dough into loaves and place in the pans. Cover and let rise until doubled in bulk about 45 minutes.
Preheat the oven to 375°F. Brush the tops of the dough with the egg-water mixture. Sprinkle lightly with oats. Bake for 40 to 45 minutes. Cover loosely with aluminum foil during the last 15 minutes of baking to prevent overbrowning. Remove from the pans and cool on wire racks.