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Oatmeal Honey Bread

Oatmeal Honey Bread
This recipe has been handed down for four generations. Whenever I make this, it takes me back to when I was a young girl on Grandpa's farm. We loved to toast it and smother it with honey.
32 ServingsPrep: 25 min. + rising Bake: 30 min. + cooling

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1-1/2 cups boiling water
  • 1/2 cup shortening
  • 1/2 cup honey
  • 1 cup quick-cooking oats
  • 2 eggs
  • 1 tablespoon salt
  • 6 to 7 cups all-purpose flour
  • 1 tablespoon butter, melted

Directions

  • In a large bowl, dissolve yeast in warm water; set aside. In another
  • bowl, stir boiling water and shortening until shortening is melted.
  • Add honey; cool to 110°-115°. Add the oats, eggs, salt,
  • shortening mixture and 3 cups flour to yeast mixture. Beat until
  • smooth. Stir in 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. Turn onto a lightly floured surface; divide in
  • half. Shape each portion into a loaf. Place in two greased 9-in. x
  • 5-in. loaf pans. Prick tops with a fork. Brush with butter. Cover
  • and let rise until doubled, about 40 minutes.
  • Bake at 350° for 30-35 minutes or until golden brown. Remove from
© Taste of Home 2013

2 of 2

Oatmeal Honey Bread (continued)

Directions (continued)

  • pans to cool on wire racks. Yield: 2 loaves (16 slices each).
Nutrition Facts: 1 serving (1 slice) equals 147 calories, 4 g fat (1 g saturated fat), 14 mg cholesterol, 230 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013