Oat Bread

Nothing is better than the smell of homemade bread baking.  Oat bread makes great sandwich bread and is amazing toasted, and best of all, is good for you! This recipe uses a stand mixer with dough hook to do most of the work.

Combine in a mixer bowl and then cool to lukewarm:
2 cups Boiling Water
1 cup Rolled Oats
1/3 cup Butter, softened
1/2 cup Molasses
1 Tabl. and 1 tsp. Salt
When the above mixture is only lukewarm (NOT HOT) whisk in:
2 pkgs.  dry yeast *
Change the mixer to a dough hook and add to above:
2 Eggs, whole
5 1/2 cups Bread Flour

Beat the dough for 2 minutes.  Dough should form a ball.

Place the dough in a greased bowl.  Cover the bowl with plastic wrap, refrigerate for at least 2 hours.  Knead the chilled dough for a couple of minutes.  Divide the dough into 2 balls and shape into loaves.  Place each loaf into a greased loaf pan.  Cover the pans loosely with greased plastic wrap.  Allow the loaves to rise in a warm place until doubled in size – approx. 2 hours.

Bake in a 375 degree oven for 1 hour, or until golden browned and sounds hollow when it is tapped.

* using too much heat will kill yeast. Yeast Tip: Think of drawing a bath for a baby to get the right temp.

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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on October 19, 2010, in Breads, Recipes and tagged , , . Bookmark the permalink. Leave a comment.

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