Monday, February 11, 2013

Oatmeal Bread

2 loaves

  cups boiling water
1  cup rolled oats
3  Tablespoons solid vegetable shortening
1  package yeast
1  Tablespoon sugar
¼  cup warm water
¼  cup brown sugar
¼  cup dark molasses
2  teaspoons salt
5  cups flour

1.  In a large bowl, pour boiling water over oats and shortening. 
2.  Cool to lukewarm.
3.  While that is cooling, in a small mixing bowl, combine the yeast, 1 Tablespoon sugar and warm water.
4.  Allow the yeast to proof for about 10 minutes.
5.  Stir the proofed yeast mixture, brown sugar, molasses and salt into the oatmeal mixture.
6.  Add in the flour, 1  cup at a time.
7.  Turn the dough out onto a floured surface and knead the dough until smooth and elastic, about 4 minutes. 
8.  Use only enough flour to keep the dough from sticking to your hands and the surface.
9.  Place dough into an oiled bowl.
(Oiled bowl: place 1 teaspoon of oil into the bottom of the mixing bowl that you just used to make the dough)  

Set dough in bowl, turn the dough over to coat all sides.
10.  Cover with plastic wrap and let rise until doubled, about an hour.
11.  Grease two loaf pans.
12.  Divide dough in half and shape each into a loaf.
13.  Place dough into prepared pans.  Sprinkle the tops of the loaves with some oatmeal.
14.  Cover with plastic wrap and let rise until doubled, about an hour.
15.  Preheat oven to 375° while the bread is rising.
16.  Bake at 375° for 45 - 50 minutes.