Grandma's Oatmeal Bread (Leyendecker) Recipe

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Grandma's Oatmeal Bread (Leyendecker) Ingredients

2 package dry yeast
1 cup warm water
1 1/2 cup boiling water
1 cup old-fashioned oatmeal
1/2 cup light molasses
2/3 cup shortening
1 tbsp salt
2 beaten eggs
6 1/2 cup sifted flour (part whole wheat if p, referred)
1 egg white
1 tbsp water
1 additional oatmeal

A Recipe for
Grandma's Oatmeal Bread (Leyendecker)

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

This is a recipe for Grandma's Oatmeal Bread (Leyendecker) from the recipe cookbook of Recipes-to-go (Bread)

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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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Grandma's Oatmeal Bread (Leyendecker)

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Grandma's Oatmeal Bread (Leyendecker) Directions

From Mrs. Ruben Leyendecker

1. Soften yeast in warm water. In a large bowl, combine boiling water,
oatmeal, molasses, shortening and salt. Cool to lukewarm. Stir in 2
cups flour and beat well. Add eggs and yeast mixture and beat well.
Add enough remaining flour to make a soft dough.

2. Turn out onto lightly floured surface, cover and let rest 10
minutes. Knead until smooth, about 10 minutes. Place in lightly
greased bowl, turning dough once. Cover with a dish towel and let
rise in warm place until doubled in bulk, about 1-1/2 hours. Punch
down. Coat 2 well-greased 8-1/2x4-1/2x2-1/2" loaf pans with 2
tablespoons of rolled oats in each pan.

3. Divide dough in half. Shape 2 loaves and place in pans. Cover. Let
rise until almost double in bulk, 45 minutes to 1 hour. Brush with
mixture of 1 egg white and 1 tablespoon water; sprinkle lightly with
rolled oats. Bake at 350'F. for 40-50 minutes. Cover with foil or
brown paper after baking 15 minutes if tops are getting too brown.

Serves: 2

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Grandma's Oatmeal Bread (Leyendecker) Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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