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Prep Time: 50 Minutes Cook Time: 15 Minutes |
Ready In: 65 Minutes Servings: 36 |
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All six of my kids are now grown and gone, but I still bake and cook every day. This is one of our favorite recipes.Arline Hofland, Deer Lodge, Montana Ingredients:
1/2 pound bacon strips, diced |
2 large onions, finely chopped |
1 cup water |
1 cup milk |
1 cup quick-cooking oats |
1/4 cup molasses |
3 tablespoons canola oil |
2 teaspoons salt |
2 tablespoons active dry yeast |
1/2 cup packed brown sugar, divided |
1/3 cup warm water (110° to 115°) |
1 egg |
2 cups king arthur premium 100% whole wheat flour |
4 to 4-1/2 cups king arthur unbleached bread flour |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute onions in drippings; drain and set aside.
2. Meanwhile, in a small saucepan, bring water and milk just to a boil. In a large bowl, pour boiling liquid over oats. Add the molasses, oil and salt. Let stand until mixture cools to 110°-115°, stirring occasionally.
3. In a large bowl, dissolve yeast and 1 tablespoon brown sugar in warm water. Add the bacon, onions, oatmeal mixture, egg, whole wheat flour, 3-1/2 cups bread flour and remaining brown sugar. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
5. Punch dough down. Turn onto a lightly floured surface; divide into 36 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 12-15 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks. Yield: 3 dozen.
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