Prep 3 hrs
Cook 30 mins
Very good sweet bread. Perfect bread for around Christmas time or any time of the year. Makes good toast and would also be nice as french toast. Sometimes we use half whole wheat and half white that also makes it good, but suit yourself. This is a recipe from a friend.
- 1 cup old fashioned oats
- 2 cups water
- 2 tablespoons active dry yeast
- 1⁄3 cup warm water
- 1⁄2 cup molasses
- 2 1⁄2 teaspoons salt
- 2 tablespoons oil
- 2 eggs
- 5 -6 cups all-purpose flour
- Pour oats and water into a small saucepan and cook over medium high heat.
- Stir until the oats soften and the water is absorbed (about 5 minutes).
- Set aside to cool.
- Dissolve the yeast in the warm water in a large bowl and let sit for about 5 minutes.
- Add and mix molasses, salt oil eggs and cooled oatmeal.
- Gradually stir in the flour until the dough begins to form itself into a ball.
- Knead the dough on a floured surface for 5- 10 minutes or until it is smooth and elastic.
- Place the dough into an oiled bowl and let rise for 1 hour or until double its size.
- Punch down dough and divide it into loaves.
- Place loaves into two well greased loaf pans and let them rise again for 1 hour or until doubled.
- Heat oven to 375°F.
- Bake loaves for 30-35 minutes or until medium brown on top and on the sides.
- It is a good idea to be careful with this bread since it is delicate and can tear or stick if you try to remove it from the pans too soon.
I divided the recipe to make one loaf and used the bread machine to mix the dough. The bread has a soft texture, but sliced ok. It does have a slight sweet taste and was excellent served with flavored butter, yet still made terrific BLT sandwiches. The 5 yr old taste tester loved it & wanted more. I think it would make nice rolls too. Made for ZWT6.
Terrific bread! I used a little less salt, since I'm cutting back on it as much as I can, but it tasted just fine. I only made one loaf - big mistake. Everyone loved it and now it's all gone. I was hoping to try it toasted tomorrow morning. I will make it regularly. Thanks for sharing the recipe. ZWT6.