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Prep Time: 50 Minutes Cook Time: 40 Minutes |
Ready In: 90 Minutes Servings: 32 |
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This bread has been our family's favorite for many years, and now I sent it to my out-of-town children. I added the aniseed to the recipe, which gives the bread a delicious, distinctive licorice flavor. It makes wonderful toast! Ingredients:
2 cups boiling water |
1 cup old-fashioned oats |
2 packages (1/4 ounce each) active dry yeast |
1/3 cup warm water (110° to 115°) |
1/2 cup molasses |
2 tablespoons butter, softened |
1 tablespoon aniseed, optional |
1 tablespoon salt |
5-1/2 to 6 cups king arthur unbleached all-purpose flour |
Directions:
1. In a bowl, pour boiling water over oats; let stand 30 minutes or until mixture has cooled to warm (110°-115°). In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Stir in oat mixture, molasses, butter, anise seed if desired, salt and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Shape into two loaves and place in greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40 minutes or until bread sounds hollow when tapped. Remove from pans to cool on wire racks. Yield: 2 loaves.
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