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home > recipes > breads > oatmeal bread
Dave, Here's another one from Lucy's Foreign Service Cookbook OATMEAL BREAD 3 cups (quick) oatmeal 4 cups boiling water Mix the above, and let cool Add: 2 packs of yeast that have been dissolved in 1/2 cup of warm water. 2 cups of flour. Stir well, and let rise until double the original size. Add: 2 tsp salt 4 tbl oil 1/2 cup of molasses 6-7 cups of flour Knead for 10 minutes. place in three bread pans and bake at 350 degrees for 40-60 minutes. Makes 3 large loaves of bread, or a ,ajor pile of dinner rolls, cinnamon rolls, etc. Bread baking tips: When bread browns too fast, cover with a piece of brown paper. Yeast bread that is too porous: This is caused by over-rising, or baking at too low a temperature. The crust is dark and blisters: This is caused by under-rising. The bread will blister under the crust. The bread doe does not rise: This can be caused by over kneading, or from using old yeast, or killing the yeast by using water that is too hot. If the bread is "crumbly", it may need a bit more kneading.

Oatmeal Bread


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keyword: oatmeal
keyword: bread
recipes for breads
recipes by Chris_Telladira
Email Address:
(posted January 5, 1999)

Dave,

Here's another one from Lucy's Foreign Service Cookbook

OATMEAL BREAD

3 cups (quick)
oatmeal
4 cups boiling water

Mix the above, and let cool

Add:
2 packs of
yeast that have been dissolved in 1/2 cup of warm water.
2 cups of
flour. Stir well, and let rise until double the original
size.

Add:
2 tsp
salt
4 tbl oil
1/2 cup of
molasses
6-7 cups of
flour

Knead for 10 minutes. place in three bread pans and bake at 350
degrees for 40-60 minutes.

Makes 3 large loaves of
bread, or a ,ajor pile of dinner rolls,
cinnamon rolls, etc.

Bread baking tips:

When
bread browns too fast, cover with a piece of brown paper.

Yeast bread that is too porous: This is caused by over-rising, or
baking at too low a temperature.

The
crust is dark and blisters: This is caused by under-rising. The
bread will blister under the
crust.

The
bread doe does not rise: This can be caused by over kneading, or
from using old
yeast, or killing the yeast by using water that is too
hot.

If the
bread is "crumbly", it may need a bit more kneading.



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