Recipe by grandma2969
this is really moist..freezes well
Top Review by luvadacook
First I would like to say that the bread was excellent! However, one glaring error in the amount of yeast had me scratching my head and finally asking for a Forum 'Helper' to give me some advise. 1 oz. of yeast, was way, way, way too much to make 2 loaves of bread.
Grandma 2969 might have meant one package, or 2 and 1/4 tsps of yeast....big difference.
Also, I don't personally suggest mixing the first four ingredients together - instead mix the first three and add the small amount of sugar to the yeast mixture (it works as a 'feeder' for the yeast.......those were the changes I made and that I believe will result in two delicious loaves of bread. So these are the only reasons for my rating of 4 otherwise it would be 5 ..... but 1 oz. of yeast would definitely result in a catastrophe.
- 354.88 ml boiling water
- 236.59 ml long cooking oats
- 29.58 ml Crisco
- 2.46 ml sugar
- 28.34 g instant yeast
- 9.85 ml salt
- 177.44 ml warm water
- 59.14 ml brown sugar, packed
- 59.14 ml molasses
- 1123.80-1242.09 ml flour
- 14.79 ml butter, melted
Directions See How It's Made
- in a bowl, combine first 4 ingredients -- set aside to cool --
- in large mixng bowl, dissolve yeast in warm water, sprinkle with sugar, let stand 3 minutes.
- add oat mixture, brown sugar, molasses and 3 cups of flour.mix well.
- add enough remaining flour to form soft dough --
- turn onto lightly floured surface and knead for 6-8 minutes.or until smooth and elastic.
- place in a greased bowl,, turning to grease top.cover and let rise for 1 hour in a warm place.
- punch dough down.divide in half and shape into loaves.
- place in 2 greased 9x5" loaf pans.
- cover and let rise for 45 minutes.
- bake at 375* for 30-35 minutes or golden brown.
- cool in pans on rack for 10 minutes.
- remove from pans and cool completely on rack.
- brush with additional melted butter after 10 minutes of cooling -- .