Prep 3 hrs
Cook 40 mins
Adapted from Yankee magazine.Another neat recipe I clipped from Yankee's now defunct "recipe with a history" article. According to the article,this recipe was a family favorite for oatmeal bread that they also would often form into balls and drop into oil to make fried dough. One year, for a 4th of July church food booth, they instead used a fish shaped cookie cutter to shape the raw dough, then fried them. and served them dusted with powdered sugar and cinnamon sugar while warm. She said at home they just fried the dough balls and served them warm with maple syrup or honey. And of course, they made the oatmeal bread into regular loaves too. The amount of fish you get will vary greatly depending upon what size cookie cutter you use (and yes - of course you can use different shapes) but is approximately 48 fish from one batch of dough. Prep time/cook times include rising times for the dough. If making the fish, plan ahead as the dough need to chill overnight for them.
- 2 cups boiling water
- 1 cup oatmeal (regular or quick cooking, NOT instant)
- 1 teaspoon salt
- 3 tablespoons lard or 3 tablespoons shortening, the size of an egg
- 2⁄3 cup molasses
- 2 1⁄4 teaspoons active dry yeast
- 1⁄4 cup lukewarm water
- 5 1⁄2-6 cups all-purpose flour
- 1 -2 tablespoon butter, melted,for brushing tops,to taste
For Fried Fish
- oil (for deep frying)
- flour, for dusting board
- powdered sugar, for dusting fish
- cinnamon sugar, for dusting fish
- To make the oatmeal bread:Pour boiling water over oatmeal in a large mixing bowl.
- Add salt and a egg sized scoop of shortening or lard and stir to dissolve; set aside to cool.
- Meanwhile combine yeast in the 1/4 cup lukewarm water in a small bowl.
- Once oat mixture has cooled, add yeast mixture and molasses.
- Knead in enough flour to make a soft dough- amount will vary depending upon the humidity the day you make it; set aside covered, in a warm place for about 1 hour or until doubled in bulk.
- Dump dough onto a floured surface and knead about 5-10 minutes, adding additional flour if needed prevent sticking (again- this amount will vary)- you want a smooth& elastic, dough that isn't sticky.
- Divide into two balls and form into loaf shapes.
- Set into greased loaf pans, cover and let rise until doubled (30-60 minutes).
- Bake in a preheated 350 F oven for 35-40 minutes.
- Brush tops with melted butter while still warm.
- For Fried"Fish": Let the dough rise the first time, then punch down and chill overnight, covered.
- Prepare a deep fryer using vegetable oil, heating oil to 370 degrees F.
- Set dough onto a floured surface and (do not knead) roll out to 1/4 inch thickness.
- Using a floured fish shaped cookie cutter, cut out fish shapes.
- Tes fry a dough scrap before you begin- it will rise to the surface at once, then puff out and brown in 1 minute when oil is at proper temp.
- Fry in small batches (don't crowd the pan), and let fried fish dry on paper towel lined plates.
- While still warm, roll in cinnamon sugar or dust heavily with powdered sugar and serve at once.
wonderful what can i say--good way to sneak in healty food for the kids,i baked 1 loaf and did the fried dough with the other,yummy
1. Great Bread and so simple. 2. Boiling water, rolled oats, liquid sweetners blended until smooth. I added one cup of hand ground whole wheat to the rolled oats. This dough works hard, rises quick. 3. At 3,600 feet I used two cups water per loaf; so I doubled the water and it came out perfect. I will cut back to 1/2 cup sweetner next time. Too sweet for me. 4. This recipe is pretty much in "The Best From Helen Corbitt's Kitchens." Hellen did not give all the quirks like the arthur gave in the outline. I will use the boiling water trick on every bread I bake from now on. I cook a lot of whole wheat and this should do a great job there also.