Total Calories: 1,562
In a large saucepan over medium heat, heat milk until almost boiling. Stir in 2 cups oats, brown sugar, butter and salt. Transfer to a large mixer bowl and cool.
Meanwhile, in a small bowl, dissolve yeast in warm water let stand until foamy, 5 to 10 minutes.
To milk mixture, add yeast mixture and 2 cups of the flour. Beat at low speed until well blended. Gradually stir in additional flour until a soft dough is formed. On a lightly floured surface, knead dough until smooth and elastic, 8 to 10 minutes. Place in a lightly greased bowl turn to coat all surfaces. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour.
Punch down dough. Cover and let rise until almost doubled, about 30 to 45 minutes. Divide dough in half cover and let rest for 10 minutes. Shape each portion into a loaf and place in a greased 9 x 5 x 3-loaf pan. Cover and let rise until almost doubled, about 40 to 50 minutes.
Bake in a preheated 375° oven for 30 minutes. Beat together egg white and 1 tablespoon water brush over tops of loaves and sprinkle with 2 to 3 tablespoons oats. Bake 10 to 15 minutes longer or until loaf sounds hollow when tapped. Immediately remove loaves from pans and cool on wire racks.
This Old-Fashioned Oatmeal Bread recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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