- 20 mins
- 235 mins
Ingredients
- 1 c milk scalded
- 6 T sugar
- 1 t salt
- 3 T butter
- 1 packet active dry yeast
- 3 T warm 110' water
- 2/3 c quick cooking oats
- 4 t cinnamon
- 1/8 t nutmeg
- 1 egg
- 3 c flour plus or minus a half cup
Preparation
Step 1
Bring milk to boil in a saucepan, then stir in sugar, salt and butter. Set aside to cool. meanwhile, add the yeast to the water and set that aside to soften for about 10 minutes. In a blender or food processor, chop oats until texture is like cornmeal.
When yeast is softened and milk is lukewarm, stir one cup of the flour into the milk, beating well. Then add the chopped oats, yeast, cinnamon, nutmeg, and egg. Continue to stir in the flour until it is a moderately stiff dough. Turn out on a lightly floured surface, and knead until it is smooth and elastic, about 7 min.
Oil a bowl lightly with cooking oil. Place dough in bowl and oil top surface of dough. Cover and let rise in a warm place for 1 1/2 hrs. (8-85')
Punch down dough with your fist, folding edges towards the center. Knead 4 or 5 times. Form dough into a ball. Cover and let the dough rest 10 min.
Shape in a loaf and place in a greased loaf pan, let rise til double, about an hour. bake in a preheated 375 oven for about 35-40 min. Should sound hollow when you tap it with a fingernail. You can cover the bread with foil the last 15 min if its browning too fast. Remove from the pan and let cool on a wire rack.