Blogs are a great source of recipes, and some of the best ones are from blogs that aren't necessarily focused on cooking... creative people just tend to be good cooks, I think it almost goes hand in hand. (Case in point, my friends Marti and Dianne).
here last week, and it went perfectly with the bread I already had rising at that time. Check out her recipe, and here's mine for the bread... enjoy!
Grandma's Oatmeal Bread
2 packages Hodgson Mill Active Dry Yeast
1/2 cup warm water
1 1/4 cups boiling water
1 cup quick-cooking oatmeal (I used steel-cut, which I bought by accident)
1/2 cup light molasses (I used local Kentucky sorghum- yum!)
1/2 cup vegetable oil
1 1/2 teaspoons salt
6 to 6 1/2 cups unbleached flour
2 eggs, beaten
shortening to coat 1 large blow and two, 9 x 5 x 3 inch loaf pans
Add yeast to 1/2 cup warm water and let stand for 10 minutes.
Combine boiling water, oatmeal, molasses, vegetable oil, and salt. Cool to lukewarm. Stir in 2 cups unbleached flour and mix well (you may use a mixer). To this, add 2 whole eggs and yeast mixture. Mix well. Add the remaining unbleached flour to make a soft dough. Knead the dough until smooth, elastic, and satiny, 10 minutes by hand, or 4 minutes in an electric mixer or food processor fitted with dough hook. Put dough in greased bowl, turning to coat thoroughly. Cover with a damp towel and allow to rise in a warm, draft-free place for 1 and 1/2 hours. Knead down and allow to rise a second time until doubled, about 1 hour.
Turn onto a lightly floured surface. Divide into 2 equal portions and let rest for 10 minutes. Grease two, 9 x 5 x 3 inch loaf pans. Shape dough into loaves and put into pans, seam side down. Cover with a damp cloth and allow to rise in a warm, draft-free place until dough rises just above tops of pans.
Preheat oven to 375 degrees F.
Brush the loaves with a mixture of 1 tablespoon egg white and 1 tablespoon water, sprinkle wtih 1/4 cup oatmeal.
Bake 35 to 40 minutes until top is golden brown. Remove immediately from pans and let cool on racks.