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Email: chestnut@metc.net

A Recipe From Barbara

Oatmeal - Apple Bread

1/3 cup raisins
2 pkgs active dry yeast
2 TBLS rum
5 1/2 to 6 cups bread flour
1/2 tsp ground cinnamon
1 tsp granulated sugar
2 TBLS molasses
1/3 cup packed brown sugar
1 1/2 cups regular rolled oats
1 TBLS salt
1 3/4 cups unsweetened apple juice or apple cider
3/4 cup finely chopped apple
2 TBLS melted butter
1/2 cup chopped walnuts
1 egg white blended with 1 TBLS water for glaze

In a small bowl, mix raisins and rum.  Cover; set aside 3 to 4 hours or
overnight to soak.

In a heavy sauce pan mix all sugars, molasses, salt, juice, and butter.
Heat until warm(110F, 45C).

Mix in a medium bowl 3 cups of bread flour, yeast, and cinnamin with
hand mixer.  Add warm liquid mixture  and mix well.  Add remaining
ingredients and mix well.  Slowly start adding remaining flour just to
make a soft dough.  Turn out dough onto a lightly floured surface.
Knead dough about 8 to 10 minutes or until smooth and elastic.  Place
dough in large greased bowl, turning to coat all sides.  Let rise until
double in a warm, moist oven or draft free counter.  After dough has
risen, punch down and knead 30 seconds.  Divide dough and shape for your
3 greased loaf pans.   Let rise again until double under the same
conditions.  Preheat oven to 375*.  Then gently move pans to oven.  Bake
35 to 40 minutes or until bread sounds hollow when tapped on bottom.
After the first 15 minutes  brush with egg-white glaze.  If bread is
browning too quickly, put a foil tent over it.  Remove from pans.  Cool
on racks.

Makes 3 loaves