Oatmeal Sandwich Bread
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Yield: 2 standard-sized loaves (using loaf pans)
2 c. boiling water
1 c. uncooked oatmeal (regular or rapid-cook)
1/3 c. honey
2 T. shortening
1/3 c. tepid water
2-1/2 to 3 c. bread flour
2 c. whole-wheat flour
1 T. vital wheat gluten
1/4 c. powdered milk
1 T. sugar
2 tsp. salt
1/2 tsp. ground ginger
1 Tbsp. active dry yeast (I use rapid-rise)
1 egg
Using microwave or stovetop, bring 2 c. water to boiling in 2-qt. container.
Add uncooked oatmeal, honey, and shortening; stir until ingredients are
blended and shortening is melted. Add tepid water; let mixture cool to
lukewarm (105-110 degrees Fahrenheit).
In large mixing bowl, combine flours, powdered milk, sugar, salt, and ginger.
Mix thoroughly; stir in yeast.
When oatmeal mixture has cooled to lukewarm, add egg and oatmeal mixture to
dry ingredients. Mix thoroughly, until ingredients begin to form a ball.
Knead for approximately 10 minutes.
Remove dough to greased glass container; cover loosely with tea towel or
plastic wrap. Set in a warm, draft-free location until doubled in bulk;
punch down. Repeat.
Punch down dough; divide into two equal-sized pieces. Form into loaves
and place in lightly greased (I use Pam cooking spray) loaf pans. Cover
loosely with tea towel or plastic wrap; place in warm, draft-free location
until dough reaches the top of the loaf pans.
Preheat oven to 325F. Uncover loaves and bake for 30 minutes. Remove
loaves from pans and place back into oven, baking an additional 10-15
minutes. Remove to cooling racks and cool for at least 30 minutes before
slicing. If freezing loaves for later use, cool thoroughly (about 90
minutes).
This recipe yields a bread with a very pleasant texture that is excellent
for toast or sandwiches. It freezes very well.
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