1packagedry active yeast1/4 ounce or 2 1/4 teaspoons
1eggat room temperature
In a medium bowl, combine the bread flour, oats, kosher salt, and shortening. Set aside.
In a large mixing bowl (or the bowl of a standing mixer), add water and yeast. Let stand 3 to 5 minutes. Stir in the egg, molasses, and half of the flour mixture. Beat on medium speed for two minutes or by hand until smooth. Stop the mixer. Add the remaining flour mixture and beat (or stir) again until smooth, 1-2 minutes. Scrape down the dough from sides of bowl.
Cover and let rise in warm place until doubled, 30 to 40 minutes. To check if the dough is ready, press it lightly with two fingers; if the indentation remains, the dough is ready.
Grease a 9x5-inch or an 8 1/2 x 4 1/2-inch loaf pan. With a wooden spoon or your hand, gently press down the dough in the bowl with repeated strokes (about 25 total). Spread the dough into the prepared pan (it will be thick and fairly sticky), then tap the pan on a counter several times to remove any air pockets.
If using a 9x5-inch pan, let rise until the dough comes within 1 inch of the top of the pan; if using an 8 1/2 x 4 1/2, let rise just until the dough reaches the top of the pan, about 30 minutes. Preheat your oven to 375 degrees F.
Bake loaf for 40-50 minutes, until well browned on sides and top. The bread should reach an internal temperature of 190 degrees F and sound hollow when tapped. Remove from pan and let cool on a wire rack. Slice and serve.
TO STORE: This oatmeal bread will keep for 3 days in an airtight container at room temperature.TO FREEZE: Store in the freezer for up to 1 month, wrapped tightly in layers of plastic wrap and foil. Let thaw overnight in the refrigerator before serving.