BATTERWAY OATMEAL BREAD

2 3/4 cups sifted all-purpose flour
1/2 cup quick rolled oats, uncooked
2 tsp. salt
3 tbsp. soft vegetable shortening
1 cup warm water (110-115 degrees F)
1 pkg. Red Star Active Dry Yeast
1 egg, room temperature
3 tbsp. light molasses

Blend the first four ingredients in a bowl.

Pour the warm water into another large bowl or use the Mixer bowl. Sprinkle the yeast on top. Let stand 3 to 5 minutes. Blend in the egg. Add the molasses and about 2/3 the flour-mixture.

Start the Mixer on medium speed, or beat by hand. Beat 2 minutes or 200 strokes. Beating in this recipe takes the place of kneading. Stop Mixer. Pour in the remaining dry ingredients. Blend with spoon until smooth - 1 to 1 1/2 minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled - 30 to 40 minutes.

Meanwhile grease bread loaf pan, 5 x 9 x 3-inches, or 4 1/2 x 8 1/2 x 2 3/4-inches.

Beat raised batter hard - 50 strokes. Pour into the pan. This is a thick, somewhat sticky batter. Tap pan on table to settle the batter. Let rise in warm place about 30 minutes. Batter will come to within 1/2-inch from the top of the smaller pan, 1-inch from the top of the larger one.

Preheat oven to quick moderate (375 degrees F).

Bake loaf 40 to 50 minutes or until well browned on sides and top. Remove from pan and cool on rack or crosswise on top of pan.

Makes 1 loaf
From: Recipelink.com
Source: Recipe pamphlet: New Recipes for Baking the Batter Way, Red Star Yeast, Universal Foods Corporation, not dated