Try this Grandmas Oatmeal Bread recipe, or contribute your own.
Suggest a better descriptionFrom Mrs. Ruben Leyendecker 1. Soften yeast in warm water. In a large bowl, combine boiling water, oatmeal, molasses, shortening and salt. Cool to lukewarm. Stir in 2 cups flour and beat well. Add eggs and yeast mixture and beat well. Add enough remaining flour to make a soft dough. 2. Turn out onto lightly floured surface, cover and let rest 10 minutes. Knead until smooth, about 10 minutes. Place in lightly greased bowl, turning dough once. Cover with a dish towel and let rise in warm place until doubled in bulk, about 1-1/2 hours. Punch down. Coat 2 well-greased 8-1/2x4-1/2x2-1/2" loaf pans with 2 tablespoons of rolled oats in each pan. 3. Divide dough in half. Shape 2 loaves and place in pans. Cover. Let rise until almost double in bulk, 45 minutes to 1 hour. Brush with mixture of 1 egg white and 1 tablespoon water; sprinkle lightly with rolled oats. Bake at 350F. for 40-50 minutes. Cover with foil or brown paper after baking 15 minutes if tops are getting too brown. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (384g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1016 | ||
Calories from Fat: 510 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.7g | 76 % | |
Saturated Fat 21g | 105 % | |
Monounsaturated Fat 24.1g | ||
Polyunsanturated Fat 7.9g | ||
Cholesterol 211.8mg | 65 % | |
Sodium 122.5mg | 4 % | |
Potassium 1520.6mg | 40 % | |
Total Carbohydrate 106.5g | 31 % | |
Dietary Fiber 12.8g | 51 % | |
Sugars, other 93.7g | ||
Protein 25.2g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1016
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