Toasted Oat Oatmeal Bread

Ingredients

• 5 1/2-6 cups bread flour or all-purpose flour
• 1 cup old-fashioned oatmeal, toasted
• 1/2 cup sugar
• 2 teaspoons salt

• 2 (1/4 ounce) packages active dry yeast
• 2 cups milk
• 1/4 cup butter or margarine
• 1 egg

TOPPING

• 1 tablespoon water
• 1 egg white
• 1 tablespoon old-fashioned oatmeal

Directions

1. 1

   Toast the 1 cup oatmeal by spreading in a cake pan and placing in a 375 degree oven for 8 to 10 minutes, or until light brown.

2. 2

   In large bowl, combine 2 cups flour, toasted oatmeal, sugar, salt and yeast; blend well.

3. 3

   In small saucepan, heat milk and butter or margarine until very warm (120 to 130 degrees F.).

4. 4

   Add warm liquid and egg to flour mixture.

5. 5

   Using a mixer, blend at low speed until moistened; beat 3 minutes at medium speed.

6. 6

   Stir in an additional 3 1/4 to 3 1/2 cups flour until dough pulls cleanly away from sides of bowl.

7. 7

   Turn out dough on floured surface and knead in 1/4 to 1/2 cup more flour until dough is smooth and elastic, about 10 minutes.

8. 8

   Place dough in greased bowl; cover loosely wth plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 40 to 60 minutes.

9. 9

   Punch down dough and divide in half. Shape into two loaves by patting dough out into 14 x 7 rectangular shape and rolling up, starting with shorter side. Pinch edges firmly to seal.

10. 10

    Place seam side down in two greased 8x4 or 9x5 loaf pans. Cover; let rise in warm place until dough fills pans and tops of loaves are about 1 inch above pan edges, about 30 to 40 minutes.

11. 11

    Heat oven to 375 degrees F.

12. 12

    In small bowl, combine water and egg white; beat slightly. Carefully brush on loaves; sprinkle with 1 tablespoons old fashioned oatmeal.

13. 13

    Bake for 25 to 35 minutes or until loaves sound hollow when lightly tapped.

14. 14

    Remove from pans immediately; cool on wire racks.