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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup(s) water |
1 cup(s) milk |
3 tablespoon(s) margarine or butter |
1 cup(s) rolled oates |
2 teaspoon(s) salt |
1/2 cup(s) molasses |
1 package(s) active dry yeast |
4 1/2 to 5 cup(s) king arthur flour |
Directions:
1. Combine milk, water and shortening in saucepan and bring to a boil. Shut off heat, add oatmeal and stir. Cool to lukewarm, pour into mixing bowl, add salt, molasses and yeast, and beat for 2 minutes with electric beater. Gradually add flour, stirring by hand until dough no longer sticks to sides of the bowl.
2. Now follow directions on inside of folder, place dough on floured board, kneed for 8 to 10 minutes let rise in greased bowel until double in bulk, punch down, divide in half, place in 2 greased bread pans, let rise until double in bulk, and bake in preheated350 degree oven for 40 minutes.
3. In order to let the heat circulate freely, do not place pans to near to each other. The first quick rising in the oven is called oven spring
4. This takes place during the first 10 minutes of baking. If oven temperature is right, the bread does not brown during this time. The bread is done when the loaves shrink from the pan and sound hollow when the top crust is tapped with the finger.
5. When baked, remove loaves from pan immediately, and place on cooling racks. Do not cover when cooling-this makes bread soggy. If soft crust is desired, brush the top with melted shortening. Be sure bread is completely cold before storing.
6. Bread freezes perfectly. Place in cello bag when cool, seal end and place in freezer. To defrost, remove from freezer, let set in sealed cello bag at room temperature until defrosted. {Defrosting in sealed cello bag retains the moisture and flavor}
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