Oatmeal Sandwich Bread
(adapted from Better Homes &Gardens Bread Cookbook, 1970)
2 Packages dry yeast (4 1/2 tsp.)
1 cup quick cooking oats
1/2 cup brown sugar
1/3 cup vegetable oil
1 Tbs. salt
2 eggs, slightly beaten
6- 6 1/2 cups bread flour
egg wash: 1 egg white, beaten with 1 Tbs. water
additional oats for topping
In a medium bowl, combine oats with 1 1/4 cups of boiling water, brown sugar, oil, and salt. Stir to combine and allow to cool to lukewarm. In the bowl of a stand mixer fitted with a dough hook or in a large mixing bowl by hand, combine yeast with 1/2 cup warm water. Add the warm, not hot, oatmeal, beaten eggs, and 2 cups of flour to the yeast mixture and combine. Continue adding flour gradually until a soft ball of dough forms. Knead the dough on a floured surface or continue kneading by the mixer until smooth (about 5-10 minutes). Place dough in a greased bowl and allow to rest, covered, until doubled in bulk (about 1-2 hours). After first rising, remove the dough and divide in half. Shape the loaves and place in to 2 greased 8 1/2 x 4 1/2 inch pans. Cover the pans loosely and allow to rest (30 minutes to an hour). Preheat oven to 375 degrees F. Uncover loaves, brush the egg wash on the tops and sprinkle with a handful of oats. Bake for about 40 minutes. Allow loaves to completely cool on a rack before slicing. Enjoy!
