Oatmeal Bread

Name: Oatmeal Bread
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Ingredients: 1 1/2 c boiling water; 1 tbsp butter; 2 tsp salt; 1 c old fashion rolled oats (not quick oats); 2 packets yeast; 3/4c water (110-115 degrees); 1/4 c molasses; 1/4 c packed brown sugar; 6 - 6 1/2 c ap flour; 2 tbsp vital wheat gluten (opt)

Jerry Fleeman

Prep 20 mins20m

Cook 30 mins30m

Makes 2

This was my mother's recipe which she made pretty often because it is my daughter's favorite. The recipe makes 2 loaves and easily be cut in half to make 1 loaf.

I use vital wheat gluten , available at numerous stores (Walmart). It's a all natural product that feeds the yeast and helps your raised products rise better and gives you a more uniform product. I think it helps your breads stay fresh longer but you can make good breads without it. I tried it once and have used ever since.

Ingredients

1 ½ c boiling water
1 tbsp butter
2 tsps salt
1 c old fashion rolled oats (not quick oats)
2 packets yeast
¾ c water (110-115 degrees)
¼ c molasses
¼ c packed brown sugar
6-6 ½ c ap flour
2 tbsps vital wheat gluten (opt)

Instructions

Keep screen awake

1
In a medium bowl add butter, salt and oats, Bring the 1 1/2 c water to a boil in microwave, Pour over oats and butter and set aside to cool to lukewarm.
2
In a large bowl, dissolve yeast in the 3/4 c warm water. Stir in molasses, brown sugar, vital wheat gluten if using and 1 cup of flour, beat until smooth. Add oat mixture and enough of the remaining flour to form a stiff dough. Turn out onto a floured board; knead until smooth and elastic, about , place in a greased bowl, turning once to grease top of dough. Cover with a damp towel and allow to proof for about , or until doubled. Punch down to knock air out of them, divide in half and let rest for . Shape into loaves and place in greased loaf pans. (standard loaf pans). Cover and let rise until about double in size.
3
While loaves are rising, preheat oven to 375 degrees. When loaves are ready bake for , then cover loosely with foil and bake another . Remove from pans and cool on a wire rack, after they are completely cool bag them to keep them fresh. Cut the recipe in half and use a 12 1/2 inch by 4 1/2 inch bread pan for a full store size loaf of bread.

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