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Prep Time: 3 Minutes Cook Time: 45 Minutes |
Ready In: 48 Minutes Servings: 4 |
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This recipe came from a really fun cookbook, the Dairy Hollow Hill House Soup & Bread Book. It is my husband's favorite bread of all the bread I make. Perfect toasting bread, and makes great PB&J sandwiches, according to my son. Ingredients:
2 cups boiling water |
1 cup old-fashioned oatmeal |
1 1/2 tablespoons unsalted butter |
1 tablespoon dry yeast (not instant!) |
1/2 cup water |
1/2 cup blackstrap molasses |
2 teaspoons kosher salt |
6 cups all-purpose flour |
Directions:
1. Mix the boiling water, butter and oatmeal.
2. Let stand 30 minutes or until cool.
3. Mix the yeast and warm water in the bowl of your mixer and let stand until proofed.
4. Add the oatmeal mixture and the molasses.
5. Mix the salt with one cup of the flour and add to the mix.
6. Mix until combined.
7. With the dough hook attachment on the mixer, keep adding flour until the dough comes together and is no longer sticky.
8. Then let it knead on low speed about 10 minutes.
9. Take the dough out of the bowl and finish kneading by hand until somewhat smooth- this dough is a little rough textured.
10. Turn into a buttered bowl, cover with plastic wrap, then a towel and let stand to rise until doubled (about 2 hours).
11. Punch down, divide and shape into 2 loaves, place in greased loaf pans, set aside to rise again.
12. Preheat the oven to 375°F.
13. Bake the loaves until done, about 35- 45 minutes.
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