Oatmeal Bread Recipe

2 c. rolled oats (not instant or quick-cooking)
2 Tbsp. butter or margarine
3/4 c. molasses
1 Tbsp. salt
2 c. boiling water
2 pkgs. active dry yeast
1/2 c. warm water
5-6 c. all-purpose white flour

Combine oats, margarine, molasses and salt in large bowl. Add boiling water and mix well. Let stand for one hour. Dissolve yeast in the 1/2 cup warm water; when bubbly add to oat mixture. Work in flour to make a thick dough. Knead well and continue to add flour until dough is shiny and no longer sticky. Place in greased bowl, cover and set in warm place to rise until doubled, about one 1/2 hour. Divide in half, shape into two loaves and put in greased 8-inch by 4-inch loaf pans (I use 9-inch by 5-inch). Let rise again until well-shaped and doubled. Bake for one hour in preheated 350° oven. Let cool for 10 minutes, then turn out on wire racks. When cool, wrap and store; this bread freezes very well. (We like this one!)

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