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1
Toast the 1 cup oatmeal by spreading in a cake pan and placing in a 375 degree oven for 8 to 10 minutes, or until light brown.
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2
In large bowl, combine 2 cups flour, toasted oatmeal, sugar, salt and yeast; blend well.
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3
In small saucepan, heat milk and butter or margarine until very warm (120 to 130 degrees F.).
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4
Add warm liquid and egg to flour mixture.
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5
Using a mixer, blend at low speed until moistened; beat 3 minutes at medium speed.
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6
Stir in an additional 3 1/4 to 3 1/2 cups flour until dough pulls cleanly away from sides of bowl.
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7
Turn out dough on floured surface and knead in 1/4 to 1/2 cup more flour until dough is smooth and elastic, about 10 minutes.
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8
Place dough in greased bowl; cover loosely wth plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 40 to 60 minutes.
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9
Punch down dough and divide in half. Shape into two loaves by patting dough out into 14 x 7 rectangular shape and rolling up, starting with shorter side. Pinch edges firmly to seal.
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10
Place seam side down in two greased 8x4 or 9x5 loaf pans. Cover; let rise in warm place until dough fills pans and tops of loaves are about 1 inch above pan edges, about 30 to 40 minutes.
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11
Heat oven to 375 degrees F.
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12
In small bowl, combine water and egg white; beat slightly. Carefully brush on loaves; sprinkle with 1 tablespoons old fashioned oatmeal.
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13
Bake for 25 to 35 minutes or until loaves sound hollow when lightly tapped.
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14
Remove from pans immediately; cool on wire racks.
