Old Fashioned Oatmeal Bread Recipe
Ingredients
| Rolled oats | 1 Cup (16 tbs) | |
| Boiling water | 1 Cup (16 tbs) | |
| 1/2 cup warm water, 105 to 115 degrees | ||
| Dry yeast package | 2 | |
| Granulated Sugar | 1 Teaspoon | |
| Milk fat | 1 Cup (16 tbs) | |
| 1/4 cup packed dark brown sugar | ||
| Salt | 1 Tablespoon | |
| Or bread flour | 5 Cup (16 tbs), divided | |
Directions
In a saucepan combine oats and boiling water.
Cook over low heat until thickened, stirring constantly.
Let stand until cool.
In a small bowl combine warm water, yeast and granulated sugar; mix well.
In a large bowl combine oatmeal, milk, brown sugar, salt and yeast mixture; mix well.
Add 4 cups bread flour 1 cup at a time, mixing well after each addition.
Add enough remaining 1 cup flour to make a medium dough.
Shape into ball.
Grease a large bowl well.
In the prepared bowl place the dough, turning to grease surface; cover.
Let rise for 1 to 1 1/2 hours or until doubled in bulk.
Punch dough down.
Shape into 2 loaves.
Grease two 5 x 9-inch loaf pans.
Into the prepared pans place loaves; cover.
Let rise until doubled in bulk.
Preheat oven to 375 degrees.
Bake for 45 to 50 minutes.
Remove from pans.
On a wire rack cool bread.
Cook over low heat until thickened, stirring constantly.
Let stand until cool.
In a small bowl combine warm water, yeast and granulated sugar; mix well.
In a large bowl combine oatmeal, milk, brown sugar, salt and yeast mixture; mix well.
Add 4 cups bread flour 1 cup at a time, mixing well after each addition.
Add enough remaining 1 cup flour to make a medium dough.
Shape into ball.
Grease a large bowl well.
In the prepared bowl place the dough, turning to grease surface; cover.
Let rise for 1 to 1 1/2 hours or until doubled in bulk.
Punch dough down.
Shape into 2 loaves.
Grease two 5 x 9-inch loaf pans.
Into the prepared pans place loaves; cover.
Let rise until doubled in bulk.
Preheat oven to 375 degrees.
Bake for 45 to 50 minutes.
Remove from pans.
On a wire rack cool bread.
Chef
