Oatmeal bread 4
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Boiling water |
| 1 | cup | Oatmeal |
| 1 | pack | Dry yeast |
| ½ | cup | Warm water |
| ½ | cup | Sugar |
| 5½ | cup | Flour; approximately |
| 1 | tablespoon | Salt |
| 2 | tablespoons | Butter |
Directions
Pour boiling water over oatmeal, stir & set aside to cool to about 110*, or lukewarm. In small bowl mix yeast, warm water, ¼ c. sugar & ½ c.
flour until smooth. Cover & set aside in warm place until light, bubbly, and at least doubled in volume. In mixing bowl, pour oatmeal mixture, yeast mixture, remaining sugar, salt, and butter or margarine. Add remaining flour gradually. Dough should not be stiff, but on the soft side. Turn dough over in an oiled bowl, cover, and set aside to rise until doubled in bulk. Punch down and shape into 2 loaves. Dough may be a bit sticky. Place in greased 8" loaf pans. Cover & let rise again until doubled in bulk. Bake at 350* for 30-35 minutes, or until golden, and loaves sound hollow when tapped. Coat the top of the loaves with butter or margarine when removed from pans.
Recipe By : Sharon Beck
Posted to EAT-L Digest 15 October 96 Date: Wed, 16 Oct 1996 07:50:35 -0400 From: Sharon Beck <parasol@...>
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