3/4 cup boiling water 1/2 cup regular oats 3 tablespoons vegetable shortening 1/4 cup light molasses 1 1/2 teaspoons salt 1 package active dry yeast 1/4 cup warm water (110°F to 115°F / 45°C) 1 large egg at room temperature 2 3/4 cups all-purpose flour 1 large egg white, slightly beaten 2 tablespoons regular oats
Combine 3/4 cup boiling water, 1/2 cupoats, shortening, molasses and salt in large mixer bowl; setaside and cool to lukewarm.
Dissolve yeast in 1/4 cup warm water.Stir yeast mixture, egg and 1 1/2 cups of the flour into theoat mixture. Beat on medium speed, scraping bowl frequently for2 minutes. Add remaining flour on low speed, beating until smooth.
Place batter into a greased 9 x 5 x 3-inchloaf pan, smoothing into shape with floured hands. Brush topwith egg white; sprinkle with 2 tablespoons oats. Let rise inwarm place until double, about 1 1/2 hours.
Preheat oven to 375°F (190°C).
Bake for 50 to 55 minutes or until loafis golden brown and sounds hollow when tapped.
Remove immediately from baking pan; coolon wire rack.
Makes 1 loaf.
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