My Oatmeal Bread
“Our guests enjoy this bread with dinner as welt as toasted for breakfast. Try it fresh from the oven, dripping with butter!” –The Gosnold Arms, New Harbor, Maine
Yield: Makes 1 loaf plus 10-12 rolls
- 2 teaspoons dry yeast
- 1/2 cup warm water (110 degrees F)
- 1/8 teaspoon sugar
- 1 cup oats
- 2 tablespoons bacon drippings
- 1-1/2 teaspoons salt
- 1/4 cup molasses
- 3/4 cup boiling water
- 1/2 cup cool water
- 3-3/4 to 4-1/4 cups bread flour
InstructionsSprinkle yeast over warm water. Add sugar. Set aside in a warm draft-free place. In a large mixing bowl place oats, bacon drippings, salt, and molasses. Add boiling water, stir, and set aside for 5 minutes. Add cool water to oats mixture and blend. Add yeast mixture and 1-1/2 cups flour and mix well. Work in remaining flour and knead until dough is smooth and elastic (the dough will still be a little sticky). Place dough in lightly buttered bowl, turning to coat dough. Cover with a tea towel. Set aside in warm, draft-free place until double in size (about 1 hour). Punch down dough and knead 1 minute, Shape into desired form and let rise until double in bulk.
Loaf Bread -- 1-1/2 pounds dough per 9x5x3-inch bread pan. Bake at 375 degrees F for 30-35 minutes.
Dinner Rolls -- 1-1/2 ounces each. Bake at 375 degrees F for 12-18 minutes.