Recipe For Cooking Old-Fashioned Oatmeal Bread

Toast Oven Breads :: Sweet and Savory Yeast Breads

Old-Fashioned Oatmeal Bread

1 3/4 C. boiling water
1 C. rolled (quick-cooking) oats
5 1/3 Tbsp. (2/3 stick) butter
1/2 C. table molasses (golden, barrel)
1 Tbsp. salt
2 pkg. dry yeast
1/4 C. lukewarm water
Pin. of sugar
2 lrg. eggs, lightly beaten
6 C. sifted flour

Combine boiling water, rolled oats, butter, molasses and salt in a lrg. mixing bowl. Cool to lukewarm. While cooling, proof the yeast by adding it to the lukewarm water with the sugar. If it foams, it is active. Add to the lukewarm oat mixture and blend well. Gradually stir in the eggs and flour. The dough will be stickier than regular bread dough. Pour into a prepared bowl, cover with a damp cloth and place in the refrigerator for at least 2 hr. or until needed.

Remove the chilled dough and knead about 2 min. to remove air bubbles. Divide into two and shape into loaves on a well-floured surface.

Generously grease two bread pans and sprinkle extra rolled oats around their bottoms and sides. Place the loaves into the prepared pans. Cover with a damp cloth and let rise in a warm, draft-free place until double in bulk, approximately 2 hr..

Bake in a preheated 375 degree F oven for 45 to 50 min. or until done. The bread should pull away from the sides of the pan. Remove from pans at once and serve warm.