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Prep Time: 180 Minutes Cook Time: 45 Minutes |
Ready In: 225 Minutes Servings: 6 |
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This came from the 5 Roses Cookbook, circa 1960's. I have been making this bread since then. It was one of the first bread recipes I ever made. It is a really dark, chewy loaf. Great for toasting! I am not a molasses lover...but this bread is wonderful. Ingredients:
2 cups boiling water |
1 cup quick oats |
1 tablespoon yeast |
1 teaspoon sugar |
1/2 cup warm water |
1/2 cup molasses |
1/4 cup sugar |
2 teaspoons salt |
1 tablespoon butter |
6 cups flour |
Directions:
1. Pour boiling water over oats and let stand about 1/2 hour.
2. Sprinkle yeast and 1 tsp sugar into warm water. Let stand 10 minutes, then stir.
3. Add molasses, sugar, salt and butter to the cooled oatmeal; blend well.
4. Stir in dissolved yeast.
5. Add enough flour to make a soft dough.
6. Turn out on floured board and knead until smooth and elastic, about 10 minutes.
7. Place in a greased bowl; turn to grease top.
8. Cover with a clean towel and let rise in a warm place until double - about 1 hour.
9. Punch down and knead lightly for 2 minutes.
10. Divide dough in half and shape into loaves. Place in greased pans.
11. Cover and let rise until double.
12. Bake at 400 degrees 45 -55 minutes.
13. Note* If bread darkens too much for your liking while baking - cover with a piece of tin foil - shiny side up. This will help it from darkening any further.
14. I don't do this - as we like it dark.
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