Oatmeal Bread I
Yield
2 loavesPrep
80 minCook
40 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk
scaldd |
|
| 2 | tablespoons |
margarine
|
|
| 2 | teaspoons |
salt
|
|
| 1 | cup |
molasses
or 1/2 molasses 1/2 honey |
|
| 1 | cup |
water
cold |
|
| ¼ | cup |
water
105f to 115f |
|
| 1 | package |
yeast, active dry
|
|
| 1 ½ | cups |
oatmeal
uncooked |
|
| 6 | cups |
all-purpose flour
sifted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk
scaldd |
|
| 3E+1 | ml |
margarine
|
|
| 1E+1 | ml |
salt
|
|
| 237 | ml |
molasses
or 1/2 molasses 1/2 honey |
|
| 237 | ml |
water
cold |
|
| 59 | ml |
water
105f to 115f |
|
| 1 | package |
yeast, active dry
|
|
| 355 | ml |
oatmeal
uncooked |
|
| 1.4 | l |
all-purpose flour
sifted |
|
Directions
Mix the milk, margarine, salt and molasses, stir in the cold water and cool to lukewarm.
Pour the warm water into a warm, very large bowl, sprinkle in the yeast and stir to dissolve.
Add the cooled mixture, oatmeal and 4 cups of the flour and mix well.
Mix in the remaining flour and knead on a lightly floured board until elastic, 5 to 8 minutes.
Shape into a ball, place in a greased bowl, turning to grease all over.
Cover with cloth and let rise in a warm, draft-free place until doubled in bulk, about 1½ hours.
Punch the dough down and knead lightly 1 to 2 minutes.
Divide the dough in half, shape into 2 loaves, and place in greased 9-by- 5-by-3-inch loaf pans.
Cover and let rise until almost doubled in bulk.
Toward the end of rising, preheat the oven to 375℉ (190℃).
Bake the loaves 40 minutes until browned and hollow-sounding when tapped.
Turn out and cool upright on a wire rack before cutting.
