OATMEAL LOAVES

"Delicious toasted and for sandwiches too."

1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
2 cups milk
1/4 cup packed brown sugar
2 tablespoons shortening, at room temperature
2 1/2 teaspoons salt
About 5 1/2 cups flour, divided use
1 1/2 cups quick or old-fashioned rolled oats, uncooked (plus additional for tops)
1 egg white, slightly beaten with 1 tablespoon water (optional)

Dissolve yeast in the warm water.

Heat milk, sugar, shortening and salt just until warm (105 to 115 degrees F). Pour into large bowl; beat in 2 1/2 cups flour. Stir in yeast mixture and 2 more cups flour. Stir in 1 1/2 cups oats and enough flour to make a moderately stiff dough.

Turn out on lightly floured surface; knead about 10 minutes or until smooth and elastic. Place in lightly greased bowl; turn dough to grease top. Cover; let rise in warm, draft-free place about 1 1/4 hours or until doubled.

Punch down; divide in half. Roll out or pat each into an 8-inch circle. Roll up firmly: place seam sides down in greased 8x4x3-inch loaf pans. Cover; let rise in warm draft-tree place 45 to 60 minutes or until doubled.

If desired, lightly brush egg white mixture on loaves and sprinkle with additional oats.

Bake in preheated 375 degree F oven al)out 35 minutes or until loaves sound hollow when thumped on bottom. If tops brown too quickly, cover loosely with foil for last 15 minutes of baking. Cool in pans on rack about 5 minutes; turn out on rack to cool completely.

Makes 2 loaves, 16 slices each
From: Recipelink.com
Source: Magazine clipping