Torrejon Oatmeal Bread recipe

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Ingredients

3 cups water
3 cups rolled oats
1 tablespoon salt
⅔ cup brown sugar
2 tablespoons shortening
2 (.25 ounce) packages active dry yeast
1 teaspoon white sugar
¼ cup warm water (110 degrees F/45 degrees C)
6 ½ cups bread flour

Nutrition Info

207.3 calories
carbohydrate: 40.2 g
cholesterol: : -
fat: 2.4 g
fiber: 2 g
protein: 6 g
saturatedFat: 0.5 g
servingSize: -
sodium: 294 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large saucepan, heat the water, oatmeal and salt until it bubbles. Add the brown sugar and shortening, stir until melted. Remove from heat and let cool until lukewarm.

  2. In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

  3. In a large bowl, combine the yeast mixture, oats mixture and 2 cups flour, stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

  4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

  5. Bake in preheated oven for about 40 to 45 minutes or until loaf tops are golden brown and the bottom of a loaf sounds hollow when tapped.

Recipe Yield

2 - 9x5 inch loaves

Recipe Note

This is a great hearty bread to go with soup, or to use as toast. It's easy to make and even freezes well.

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