Oatmeal Bread

• 2 (1/4 ounce) packages quick-rising yeast
• 1/2 cup water (110 degrees)
• 1 1/4 cups boiling water
• 1 cup quick-cooking rolled oats
• 1/2 cup light molasses
• 1/3 cup butter
• 1 tablespoon salt
• 5 3/4 - 6 cups all-purpose flour
• 2 beaten eggs
• TOPPING
• quick-cooking rolled oats
• 1 beaten egg white
• 1 tablespoon water

1. Soften yeast in the warm water.
2. Combine the boiling water, 1 cup oats, molasses, butter and salt.
3. Cool to lukewarm.
4. Stir in 2 cup of the flour, beat well.
5. Add the softened yeast and 2 beaten eggs, beat well.
6. Stir in enough of the remaining flour to make a soft dough.
7. Turn out onto a lightly floured surface and knead until smooth and elastic about 8-10 minutes.
8. Shape into a ball.
9. Place in a lightly oiled bowl, turning once to grease the surface of the dough.
10. Cover and let rise in a warm place until double (about 1 hour).
11. Punch dough down, turn out onto a lightly floured surface.
12. Divide dough in half and cover with the bowl.
13. Let rest 10 minutes.
14. Coat 2 well greased loaf pans with about 2 Tbsp of rolled oats per pan.
15. Shape dough into loaves.
16. Place the loaves into the pans.
17. Cover and let rise in a warm place until double (about 30- 45 minutes).
18. Mix the beaten egg white with the tablespoon of water.
19. Brush the tops of the loaves with this mixture.
20. Sprinkle the tops of the loaves with a few more rolled oats.
21. Bake at 375u0b0F till done, about 40 minutes.
22. Cover loosely with foil during the last 15 minutes if the tops are browning too quickly.
23. Remove from pans and cool on a rack.

yeast, water, boiling water, oats, light molasses, butter, salt, flour, eggs, topping, oats, egg white, water

Taken from www.food.com/recipe/oatmeal-bread-44027 (may not work)