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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Haven't tried this one yet, but saving it here for safe keeping. Unlike any of the others I could find here on Zaar, it calls for milk. I totally guessed on the number of servings and prep times. Ingredients:
1 cup warm water |
2 (1/4 ounce) packages dry yeast |
1 cup milk |
1/4 cup molasses |
1 cup quick-cooking oats |
1/4 cup butter, melted |
1 1/2 teaspoons salt |
2 large eggs, beaten |
6 cups bread flour |
Directions:
1. Measure the water into a large mixing bowl. Sprinkle on the yeast and stir to dissolve. Blend in milk and molasses. Add the oats, melted butter, salt and beaten egg. Blend thoroughly.
2. Add 2 cups of flour and beat with a wooden spoon until smooth. Gradually blend in additional flour until the dough becomes too difficult to stir. Turn out onto a floured surface and knead in as much of the remaining flour as necessary to form a cohesive dough.
3. Continue kneading in flour until the dough is soft yet no longer sticks to the work surface. Transfer to a greased bowl and cover witha clean kitchen towel. Allow the dough to rise until double in bulk.
4. Generously grease a baking sheet. Punch the dough down, then turn it out onto a floured surface. Shape it into 2 round loaves and place them on the prepared sheet. Cover and set aside to rise.
5. When doubled in bulk, ake in preheated 375* oven for 35 to 45 minutes, or until the loaves sound hollow when you tap the tops. Remove from the sheet and transfer to a rack to cool.
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