Classic Farmhouse Oatmeal Bread

theseasonedmom.com

Jan Bosely

¼ cup warm water (about 110 to 115° F)

1 (0.25 oz) packet active dry yeast (2 ¼ teaspoons)

1 cup old-fashioned rolled oats, plus extra for topping (do not use instant oats, quick oats or steel cut oats)

2 tablespoons sugar

1 tablespoon shortening

1 teaspoon salt

1 cup whole milk or 2% milk, scalded (see note below for tips on how to scald milk)

2 to 2 ½ cups bread flour (10.625 oz total)

Egg wash: 1 egg lightly beaten with 1 tablespoon of water

Directions at theseasonedmom.com

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