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home > recipes > breads > basic best oatmeal bread
2 pkt dry yeast 1/3 cup butter, margarine, shortening or oil 1/2 cup warm water or skim milk 2 tsp salt 1 1/2 cups boiling water 1 cup quick style oats 1/4 cup honey 1/4 cup molasses 5 !/2 to 6 cups all purpose flour Dissolve yeast in warm water till foamy. Pour boiling water over oats, honey, molasses, salt and shortening in bowl. Stir well to melt shortening and cool . When cool, stir in 2 cups flour and beat well with mixer,. Add yeast and mix well. Add and beat in enough flour to make a soft dough. Turn out to floured surface and knead by hand 5 to 8 minutes until smooth and elastic and not sticky, adding only additional flour to keep dough from sticking and yet have a smooth and pliable dough. Place dough in oiled bowl and cover and let rise double about 1 1/2 to 2 hours. Punch down and let rest 10 minutes. Divide in half, form into loaves and placed in 2 , 9 inch greased loaf pans. Cover and let rise double again. Brush top of loaves 1 egg white mixed with 1 Tbs water. Sprinkle top of loaves with some oatmeal for a festive look. Bake 425F for 15 minutes then reduce heat to 325 and bake about 30 minutes more. Cover leaves with foil if browning too much. Remove bread to rack to cool completely. May be frozen Yield 2 loaves

Basic Best Oatmeal Bread


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list all recipes by BUTTERFLYDOG (1134)


   

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keyword: basic
keyword: oatmeal
keyword: bread
recipes for breads
recipes by butterflydog
Email Address:
(posted April 2, 2008)

2 pkt
dry yeast
1/3 cup
butter, margarine, shortening or oil
1/2 cup warm water or
skim milk
2 tsp
salt
1 1/2 cups boiling water
1 cup quick style
oats
1/4 cup
honey
1/4 cup
molasses
5 !/2 to 6 cups all purpose
flour

Dissolve
yeast in warm water till foamy. Pour boiling water over oats, honey, molasses, salt and shortening in bowl. Stir well to melt shortening and cool .

When cool, stir in 2 cups
flour and beat well with mixer,. Add
yeast and mix well. Add and beat in enough flour to make a soft dough. Turn out to floured surface and knead by hand 5 to 8 minutes until smooth and elastic and not sticky, adding only additional flour to keep dough from sticking and yet have a smooth and pliable dough.

Place
dough in oiled bowl and cover and let rise double about 1 1/2 to 2 hours. Punch down and let rest 10 minutes. Divide in half, form into loaves and placed in 2 , 9 inch greased loaf pans. Cover and let rise double again. Brush top of loaves 1 egg white mixed with 1 Tbs water. Sprinkle top of loaves with some oatmeal for a festive look.

Bake 425F for 15 minutes then reduce heat to 325 and bake about 30 minutes more. Cover leaves with foil if browning too much.

Remove
bread to rack to cool completely. May be frozen

Yield 2 loaves


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