Salutations, gentlefolk,
This is the bread I make a couple of times a
week. It's a rather dense (makes me feel
smart by comparison), and filling loaf, sweet
and shortened enough to be eaten by itself,
not so sweet that it can't be topped by meat
or cheese.
2 eggs
1/2 cup shortening (1)
1/4 cup sugar (2)
1 cup water
1/2 teaspoon salt
1/2 teaspoon yeast (3)
and about 3 1/2 cups, combined, of
rolled oats (4)
white flour (all-purpose works fine)
whole-wheat flour
About 1 1/6 cup of each, though I just
measure roughly and, after 5 minutes of
mixing or so, judge by the sound whether to
add more water or flour
(1) I use corn oil - economical, and I like
the taste. You're invited to try other
shortenings, and report back.
(2) Or honey or molasses or barley malt...
Adjust for added liquid, and report back
(3) I have a White-Westinghouse model
WWTR444 - got it at a porch sale for ten
bucks - it makes high-rising breads with
quite small quantities of yeast. You may
want to use more.
(4) I use old-fashioned, but if you have the
quick-cooking kind on hand, I'll forgive you.
;-)
Your 'feedback' is welcome