OAT BRAN BREAD

"Our guests' favorite breakfast bread is also great for sandwiches."

2 packages (1/4 ounce each) active dry yeast
3/4 cup warm water (110 degrees to 115 degrees F)
3 cups old-fashioned oats, uncooked (plus more for sprinkling on top)
1 cup oat bran
1/2 cup brown sugar
1/2 cup oil
1 1/2 tablespoons salt
3 cups milk, scalded
6 to 7 cups bread flour
1 egg white mixed with 1 tablespoon water (for brushing on top)

Grease and flour 4 bread pans.

In a small bowl dissolve the yeast in 3/4 cup warm water; set aside.

In a large bowl combine the oats, oat bran, brown sugar, oil and salt. Cover with the scalded milk. Mix and cool slightly. When warm to the touch add the dissolved yeast. Add the flour and knead the dough until smooth and elastic. Place in a greased bowl. Cover and let rise until doubled. Punch down and let rise again until doubled.

Shape the dough in to loaves and place in the prepared pans. Let rise again.

Brush to the tops of the risen loaves with the egg white mixed with 1 tablespoon of water. Sprinkle the tops with oats.

Bake in a 375 degree oven for 25 to 30 minutes or until done.

Makes 4 loaves
Source: Colonial Pines Inn in The American Country Inn and Bed and Breakfast Cookbook Volume II by Kitty and Lucian Maynard