Betty's Oatmeal Bread Recipe

A couple of folks asked for Betty's recipe for Oatmeal Bread. So, here it is:

BETTY'S OATMEAL BREAD

Ingredients:

1 cup - oats (quick or regular, not instant)

2 cups - boiling water

2 pkg - rapid rise yeast

1/2 cup - warm water

2 tbsp - butter

1/2 cup - honey or molasses (molasses will make a dark, heavier bread)

2 1/2 tsp - salt

5-6 cups - flour

Procedure:

1. Pour boiling water over oats in a large bowl. Let stand for about 30 minutes or until cooled down, but still warm enough to melt the butter

2. Let yeast build in warm water for about 5 minutes.

3. Add salt, butter and honey to oats. Stir to melt butter.

4. Add yeast to oats and stir.

5. Add 2 cups of flour and mix well. (If making whole wheat oatmeal bread use whole wheat flour for half in each part of this step) Add 2 more cups of flour and mix well. Knead in the last two cups of flour into the bowl about half a cup at a time. In NM's high elevation and low humidity I've found I use much less flour. "Kneading" really means working in as much flour as you can with your hand until it isn't sticky anymore.

6. Shape dough into a mound and place in a greased (oil works well) bowl. Turn it over so that the top of the dough mound is also greased . Cover with a cloth and let rise in a warm place for at least 1 hour until doubled. (Timing really depends on your own place - humidity, temp). Once risen, punch down.

7. Divide dough in half and shape for bread loaf pans. Place in 2 greased (Pam spray) loaf pans, cover with cloth and let rise at least 1/2 hour until just mounding over the edge of the loaf pan.

8. Bake at 325 degrees for 30 minutes or until browned. Remove loaves from pans and cool on wire rack.

9. To make whole wheat bread just substitute whole wheat flour for half the regular flour. It may not rise as much.

10. Because you don't really knead this dough like traditional bread recipes it does not have the perfect rounded top. It still tastes great.

11 Enjoy.

 

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