6 c Flour
2 c Oats
1 ts Salt
2 pk Yeast
1 c Water
1/2 c Milk
1/2 c Molasses
1/2 c Margarine
2 Eggs
From: bb08188@bingsuns.cc.binghamton.edu (Lars Kellogg-Stedman)
Date: Mon, 07 Feb 1994 20:07:59 +0500
This is a traditional family recipe for Molasses Oatmeal bread. I have yet
to find a bread that I like as much. Beware that the two loaves this
recipe makes can disappear without a trace in less time than you might
expect! (1) Combine in mixing bowl: 4 1/2 cups flour, 2 C oats, 1 t salt,
and 2 packages yeast. (2) In small pan mix: 1 C water, 1/2 C Milk, 1/2 C
Molasses, and 1/2 C margarine. Heat to 120-130 F. (3) With mixer on medium,
gradually add liquids. Beat 2 min. (4) Add eggs & 3/4 C flour; beat 2 min.
(5) Stir in enough flour to make soft dough. (6) Turn out and knead 8-10
min. (7) Place in greased bowl, turning to grease top. Cover and let rise
for 1 hour. (8) Punch down and turn out onto lightly floured surface.
Divide into 4 equal parts. Take 2 sections and role into 12″ ropes, then
twist then together, turn the ends under, and place in 8.5″ x 4.5″ x 2.5″
loaf pan. Repeat for remaining bread. (9) Cover loaf pans and let rise 1
hour. (10) Bake at 400 for approx. 30min. Toothpick should come out clean.
Put it out on a cooling rack until it’s had the chance to dry out a bit.
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
24 Servings