Recipe ingredients
- 1 3/4 cups boiling water
- 1 cup rolled, quick-cooking, oats
- 5 1/3 tablespoons (2/3 stick) butter
- 1/2 cup table molasses, golden, barrel
- 1 tablespoon salt
- 2 packages dry yeast
- 1/4 cup lukewarm water
- Pinch of granulated sugar
- 2 large eggs, lightly beaten
- 6 cups sifted all-purpose flour
Recipe method
- Combine boiling water, rolled oats, butter, molasses and salt in a large 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 greased bowl, cover with a damp cloth and place in the refrigerator for at least 2 hours or until needed.
- Remove the chilled dough and knead about 2 minutes to remove air bubbles. Divide into two and shape into loaves on a well-floured surface.
- Generously grease two loaf pans and sprinkle extra rolled oats around their bottoms and sides.
- Place the loaves into the greased pans. Cover with a damp cloth and let rise in a warm, draft-free place until double in bulk, approximately 2 hours.
- Bake in a preheated 375 degree F oven for 45 to 50 minutes or until done. Remove from pans at once and serve warm.
Other yeast bread recipes:
Old fashioned oatmeal bread recipe
|
