| OATMEAL ROUND BREAD |
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Makes 1 loaf3 cups sifted flour 1 cup rolled oats 1 package active dry yeast 1-1/4 cups milk 1/3 cup CRISCO® all-vegetable shortening or 1/3 CRISCO Stick 1/4 cup honey 2 teaspoons salt 1 egg 1 egg yolk 3 tablespoons rolled oats 1 egg white, beaten In mixing bowl, combine 1-1/2 cups of the flour, 1 cup oats, and yeast. Heat milk, Crisco, honey, and salt just till warm (115ºF-120ºF), stirring till Crisco almost meltes; add to dry mixture. Add egg and egg yolk. Beat with electric mixer at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in remaining flour. Beat till smooth. Cover; let rise till double in size, 1-3/4 to 2 hours. Stir dough down. Sprinkle greased 2-quart casserole with 2 tablespoons of remaining oats. Turn dough into prepared casserole. Let rise till double, about 45 minutes. Brush with egg white; sprinkle with remaining oats. Preheat oven to 350ºF; bake for 45 to 50 minutes. Let stand in dish 15 minutes. Remove from dish. |
