Prep 0 mins
Cook 45 mins
I got this recipe from my Grandmother who I think was the best cook in the world. I hope you all love it as much as I do. This bread is wonderful when it is warm but also good toasted the next day. This does take a little bit of time to make but well worth it.
- 2 (1/4 ounce) packages yeast
- 1⁄2 cup warm water
- 1 1⁄4 cups milk
- 1 cup water
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄4 cup sugar
- 2 1⁄2 teaspoons salt
- 6 -6 1⁄4 cups all-purpose flour
- 2 cups oats
- Dissovle yeast in warm water.
- Combine milk and cold water, heat.
- Pour hot liquid over over butter, sugar and salt, stirring until butter melts. Cool to lukewarm.
- Stir in 2 cups flour, dissolved yeast and oats.
- Stir in additional flour to make dough soft.
- Turn onto floured surface: knead about 8 to 10 minutes until smooth and elastic.
- Shape to form ball, place in greased bowl, turning over to coat surface of dough.
- Cover; let rise in warm place about 1 hour or untildoubled in size.
- Punch dough down.
- Cover; let rest 10 minutes.
- Shape into 2 loaves; brush with melted butter.
- Cover let rise additional 45 minutes or nearly doubled in size.
- Bake in pre-heated over for 45 to 50 minutes.
Was looking for a recipe to replace the $4 per loaf Oat Nut that is DH's favorite. This isn't that far off, only without the nuts. We'll see how it toasts tomorrow. The only change was that I did not put butter on the loaves prior to baking (at 375 for 35 minutes until they sounded hollow). The bread has a great texture, but it's a little bland, making it perfect for sandwiches. Bet it would make a great pizza dough, also. BTW, I used one packet of fast acting and one packet of regular yeast. That did cut down on the rising times, just a bit. Thank you jojo for posting this recipe. I will make it again. Additional note: The next day, this was very easy to slice thin.