Oatmeal Bread - milk

Method

• scald milk.
• stir in the 2 cups of oats, browm sugar, salt and shortening.
• remove from heat and let cool to lukewarm.
• sprinkle yeast on warm water and stir to dissolve.
• add milk mixture and 2-cups flour to yeast.
• beat with a electric mixer on med.
• speed, scraping the bowl occasionally for 2 min.
• (or beat with a spoon until batter is smooth).
• add enough remaining flour, a little at a time (first with spoon then with your hands) to make a soft dough that leaved the sides of the bowl.
• put on a floured board and knead dough untilsmooth and elastic (8-10 min.
• ).
• place dough in a lightly greased bowl and turn over to grease the other side.
• cover and let rise in a warm place until doubled in size (1-1 1/2 hours).
• punch down and let rise again until nearly doubled (aprox.
• 30 min.
• ).
• turn onto board and divide in half, round up to make 2 balls;cover and let rest for 10 minutes.
• shape into loaves and place in a greased 9x5x3" loaf pans.
• let rise until almost doubled (about 1 hr).
• brush tops of loaves with egg white beaten with water and sprinkle with oats.
• bake in a 375F degrees oven about 40 minutes.
• If bread starts to brown quickly, cover loosely with a sheet of aluminum foil after baking at least 15 minutes.