The one thing mom always asked for when we would visit Grandma was oatmeal bread. I think she thought it had magic properties, or something. The texture is soft and a little crumbly.
This and a carton of milk, and we had dinner. I think it is really good too. Try it with warm with butter and jam, or ham and mayo. OK, now I'm hungry.
1 1/8 cups all pupose flour
1 1/8 cups bread flour
1 cup rolled oats (old-fashioned oats)
2 tablespoons shortening
1 teaspoons salt
2 tablespoons sugar
1 packet active dry yeast*
1 1/4 cups lukewarm water
2 tablespoons dry milk
*Dissolve the yeast in 1/4 cup lukewarm water before combining with the remaining ingredients.
1) In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead dough, by hand (10 minutes) or by machine (5 minutes) till it's smooth.
2) Place dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. Shape as directed below.
3) Shaping: Transfer the dough to a lightly oiled surface, and shape it into a log. Place the log in a lightly greased 9 x 5-inch loaf pan, cover the pan with a lightly greased plastic wrap, and allow the dough to rise for 1 to 1 1/2 hours, till it's crested 1" to 2" over the rim of the pan.
4) Baking: Bake the bread in a preheated 350°F oven for 35 to 40 minutes. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.
Yield: 1 loaf.