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My Oatmeal Bread

by

Yield: Makes 1 loaf plus 10-12 rolls

"Our guests enjoy this bread with dinner as welt as toasted for breakfast. Try it fresh from the oven, dripping with butter!" --The Gosnold Arms, New Harbor, Maine

Ingredients:

  • 2 teaspoons dry yeast
  • 1/2 cup warm water (110 degrees F)
  • 1/8 teaspoon sugar
  • 1 cup oats
  • 2 tablespoons bacon drippings
  • 1-1/2 teaspoons salt
  • 1/4 cup molasses
  • 3/4 cup boiling water
  • 1/2 cup cool water
  • 3-3/4 to 4-1/4 cups bread flour

Instructions:

Sprinkle yeast over warm water. Add sugar. Set aside in a warm draft-free place. In a large mixing bowl place oats, bacon drippings, salt, and molasses. Add boiling water, stir, and set aside for 5 minutes. Add cool water to oats mixture and blend. Add yeast mixture and 1-1/2 cups flour and mix well. Work in remaining flour and knead until dough is smooth and elastic (the dough will still be a little sticky). Place dough in lightly buttered bowl, turning to coat dough. Cover with a tea towel. Set aside in warm, draft-free place until double in size (about 1 hour). Punch down dough and knead 1 minute, Shape into desired form and let rise until double in bulk.
Loaf Bread -- 1-1/2 pounds dough per 9x5x3-inch bread pan. Bake at 375 degrees F for 30-35 minutes.


Dinner Rolls -- 1-1/2 ounces each. Bake at 375 degrees F for 12-18 minutes.

Updated Wednesday, March 5th, 2008
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