Ingredients
- 1 can (12 ounces) evaporated milk
- 1/2 cup water
- 2 tablespoons shortening
- 2 cups plus 2 teaspoons old-fashioned oats, divided
- 1/3 cup packed brown sugar
- 1-1/2 teaspoons salt
- 1 package (1/4 ounce) active dry yeast
- 1 cup warm water (110° to 115°)
- 5 to 5-1/2 cups all-purpose flour
- 1 large egg, beaten
Reviews
De-lish! AND my kids asked me to make it again! That's a winner in my book. Just one tiny modification - I used 1 Tablespoon yeast (almost 2 pkgs.) with 1/4 tsp sugar and let it proof for 10 minutes. The dough rose nicely for both risings. Thanks for the great recipe!
This bread gets a 5+ from my family. It's texture and flavor are wonderful. Especially right from the oven. The only problem I've encountered is it does take along time to rise. Much more than the hour mentioned in the recipe. It's worth it. Just plan to make it on a day you will be home and not in a hurry.
I loved this bread the only thing I did different was to subdstitute 1 cup of oat flour for 1 cup of the plain.We served ours right away with good olive oil and it was wonderful. This will be a very versatile bread you can use for any meal or snack. Loved it.