* Exported from MasterCook II *
Oatmeal Bread, With Variations
Recipe By : Woman's Day Encyclopedia of Cookery
Serving Size : 2 Preparation Time :0:00
Categories : Breads Tried & True
Amount Measure Ingredient -- Preparation Method
6 Cups All-Purpose Flour2 1/2 Teaspoons Salt
2 Tablespoons Butter -- softened
1/2 Cup Molasses
1 Cup Rolled Oats -- see note
2 Cups Boiling Water
2 Packages Active Dry Yeast
1/3 Cup Warm Water -- 105°-115°
Put oats in a large bowl and pout boiling water over them. Let sit for about 30 minutes.
Dissolve yeast in the warm water and let sit for about 10 minutes, until foamy. While yu are waiting, add salt, molasses, butter and any special ingredients, if any, to the oats.
Stir dissolved yeast into the oat mixture. Add 2 cups of flour and stir well, then add an additional 2 cups, stirring until incorporated. If using an electric mixer, this will not be difficult......if mixing by hand, the last cup will be hard to mix in. The next 2 cups go in more gradually, kneading, if by hand, or can be added while the dough is still in the mixer.
When all the flour is mixed in, shape the dough into a mound in the center of a bowl, cover and let rise until doubled in bulk. this may take an hour or so.
When doubled, punch down, folding it over on itself several times. Move to a floured surface, and cut in two equal pieces. Shape into loaves and place into greased loaf pans. Flatten the loaves down, to cover the bottom of the pans. Cover with a towel and allow to rise in a warm place for about an hour, until again almost doubled in bulk. The dough should be filling the loaf pan.
Preheat the oven to 325°F. Place the pans into the oven on a rack about 4" above the bottom of the oven. Bake for 50 minutes, Half way through the baking, rotate the pans, for even baking.
the bread is done when the tops are golden and the bread will sound hollow when tapped on top.
Remove the pans from the oven and tip the loaves from the pans and set the loaves on their sides on wire racks to cool.
Allow to cool before slicing.
These loaves will freeze very nicely. When fully cooled, seal in plastic bags and put in freezer. They will keep for a month.
Variations:
1) 1 cup seedless raisins
2) herbs- 1/2 teaspoon dried parsley, 1 teaspoon dried basil, 1/2 teaspoon aniseed, 2 teaspoons dried summer savory, 1/4 teaspoon powdered thyme
3) herbs- 2 teaspoons leaf sage, crumbled, 1 teaspoon leaf marjoram, crumbled, 1/2 teaspoon caraway seed.
4) 3/4 cup citron, dried fruits or peels
5) 1/2 cup orange marmalade and only 1/4 cup molasses.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Herb is great for sandwiches, toast the orange one!
NOTES : Quaker Old-Fashioned Oatmeal is what I use.
Oatmeal Bread, With Variations
Recipe By : Woman's Day Encyclopedia of Cookery
Serving Size : 2 Preparation Time :0:00
Categories : Breads Tried & True
Amount Measure Ingredient -- Preparation Method
6 Cups All-Purpose Flour2 1/2 Teaspoons Salt
2 Tablespoons Butter -- softened
1/2 Cup Molasses
1 Cup Rolled Oats -- see note
2 Cups Boiling Water
2 Packages Active Dry Yeast
1/3 Cup Warm Water -- 105°-115°
Put oats in a large bowl and pout boiling water over them. Let sit for about 30 minutes.
Dissolve yeast in the warm water and let sit for about 10 minutes, until foamy. While yu are waiting, add salt, molasses, butter and any special ingredients, if any, to the oats.
Stir dissolved yeast into the oat mixture. Add 2 cups of flour and stir well, then add an additional 2 cups, stirring until incorporated. If using an electric mixer, this will not be difficult......if mixing by hand, the last cup will be hard to mix in. The next 2 cups go in more gradually, kneading, if by hand, or can be added while the dough is still in the mixer.
When all the flour is mixed in, shape the dough into a mound in the center of a bowl, cover and let rise until doubled in bulk. this may take an hour or so.
When doubled, punch down, folding it over on itself several times. Move to a floured surface, and cut in two equal pieces. Shape into loaves and place into greased loaf pans. Flatten the loaves down, to cover the bottom of the pans. Cover with a towel and allow to rise in a warm place for about an hour, until again almost doubled in bulk. The dough should be filling the loaf pan.
Preheat the oven to 325°F. Place the pans into the oven on a rack about 4" above the bottom of the oven. Bake for 50 minutes, Half way through the baking, rotate the pans, for even baking.
the bread is done when the tops are golden and the bread will sound hollow when tapped on top.
Remove the pans from the oven and tip the loaves from the pans and set the loaves on their sides on wire racks to cool.
Allow to cool before slicing.
These loaves will freeze very nicely. When fully cooled, seal in plastic bags and put in freezer. They will keep for a month.
Variations:
1) 1 cup seedless raisins
2) herbs- 1/2 teaspoon dried parsley, 1 teaspoon dried basil, 1/2 teaspoon aniseed, 2 teaspoons dried summer savory, 1/4 teaspoon powdered thyme
3) herbs- 2 teaspoons leaf sage, crumbled, 1 teaspoon leaf marjoram, crumbled, 1/2 teaspoon caraway seed.
4) 3/4 cup citron, dried fruits or peels
5) 1/2 cup orange marmalade and only 1/4 cup molasses.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Herb is great for sandwiches, toast the orange one!
NOTES : Quaker Old-Fashioned Oatmeal is what I use.