BREADS - APPLE OATMEAL NUT BREAD

Makes 2 loaves

2 scant tablespoons or 2 (1/4-ounce) packages active dry yeast

½ cup warm water (105F to 115F)

2 cups warm milk (105F to 115F)

2 tablespoons vegetable oil

½ cup firmly packed brown sugar

2 teaspoons salt

2 cups old-fashioned rolled oats (not quick-cooking or instant), plus additional as needed

1 teaspoon ground cinnamon

4 ½ to 5 ½ cups unbleached all-purpose flour

2 cups chopped tart apples (peeled or unpeeled)

1 cup coarsely chopped walnuts

Solid vegetable shortening for greasing pans

1 large egg beaten with 1 tablespoon cold water, for the egg wash

In a large bowl, soften the yeast in the water.

Add the milk, oil, brown sugar, salt, oats, cinnamon, 2 cups of the flour, the apples, and the walnuts.  Beat vigorously with a dough whisk or heavy-handled spoon for 2 minutes.

Gradually add more of the remaining flour, ¼ cup at a time, until the dough forms a mass and begins to pull away from the side of the bowl.  Turn the dough out onto a floured work surface.

Knead, adding more flour, a little at a time as necessary, for 8 to 10 minutes, or until you have an elastic dough.

Put the dough into an oiled bowl.  Turn to coat the entire ball of dough with oil.  Cover with a tightly woven kitchen towel and let rise for about 1 hour, or until doubled in sized.

Grease 2 loaf pans with solid vegetable shortening and sprinkle the sides and bottoms with rolled oats.

Turn the dough out onto a lightly oiled work surface and divide it in half.  Form into loaves. 

Fit the loaves, seam sides down, into the prepared pans.  Cover with a towel and let rise for about 45 minutes, or until almost doubled.

About 15 minutes before the end of rising, preheat the oven to 375F.

Just before baking, lightly brush the tops of the loaves with the egg wash (taking care that it doesn’t drip down into the pans) and sprinkle with additional rolled oats.  Bake for 25 to 30 minutes, or until the loaves are golden brown and shrink slightly from the sides of the pan (the internal temperature should reach 190F).  Immediately remove the bread from the pans and cool on a rack.

From The Bread Book by Betsy Oppenneer.