Ingredients Jump to Instructions ↓

  1. 1 can (12 ounces) evaporated milk

  2. 1/2 cup water

  3. 2 tablespoons shortening

  4. 2 cups plus 2 teaspoons old-fashioned oats, divided

  5. 1/3 cup packed brown sugar

  6. 1-1/2 teaspoons salt

  7. 1 package (1/4 ounce) active dry yeast

  8. 1 cup warm water (110 to 115 )

  9. 5 to 5-1/2 cups all-purpose flour

  10. 1 egg, beaten

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a saucepan over medium heat, bring the milk, water and shortening to a boil. Meanwhile, combine 2 cups oats, brown sugar and salt in a bowl. Add the milk mixture; let stand until mixture reaches 110°-115°. In a small bowl, dissolve yeast in warm water; add to oat mixture. Add 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Shape into two loaves; transfer to greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 40 minutes. Brush with egg; sprinkle with remaining oats. Bake at 350° for 35-40 minutes or until golden. Remove from pans and cool on wire racks. Yield: 2 loaves.


Send feedback