Oatmeal Bread Recipe 2

Ingredients for Oatmeal Bread Recipe 3

• 4 cups flour
• 1 cup oatmeal or rolled oats
• ¾ cake yeast dissolved in ½ cup lukewarm water
• 2 cups boiling water
• 2 tablespoons sugar
• ½ teaspoon salt

Instructions

1. Add boiling water to oatmeal and let stand for 3/4 hour.
2. Sift flour.
3. Dissolve yeast with lukewarm water.
4. Dissolve salt, sugar, and fat with lukewarm water. Add gently to the flour.
5. Combine the mixture with the dissolved yeast and mix as thoroughly as possible. Add more water little by little until a soft dough is obtained. If dough is too soft to be handled, add more flour. If too hard, add more liquid.
6. Beat and knead the mixture for about 10 minutes until smooth and shining or until the dough does not stick any more to the bowl, finger, knife, palette, or pastry board.
7. Place the dough in a floured or greased bowl, cover with a floured cloth, and let stand in a warm place (80 to 88 degrees F.) at uniform temperature and away from drafts.
8. Let rise until about double its original bulk and full of bubbles, or until a slight touch of the finger leaves an impression, about 1 to 1 1/2 hours.
9. Dredge dough and pastry board with flour.
10. Flour hands lightly.
11. Fold the edge of the dough toward the front without pressing the fingers into it.
12. With the ball of the hand lightly pressed into the dough, roll it slightly away from you.
13. Make your strokes light and even. After each stroke, turn the dough a quarter of the way around the board with a second stroke.
14. Repeat this, adding a little flour or water if necessary.
15. The dough, when kneaded enough, will keep its shape on the board and will be spongy, elastic, and smooth.
16. Divide the dough into equal parts according to the sizes of bread desired.
17. Half-fill greased molds with the dough. Each portion of dough should have a smooth, even surface.
18. Pat the dough well into the corners of the molds.
19. Cover with a thick cloth and place where the dough will be warm (80 to 88 degrees F.) as for first rising, until the size of the dough doubles in bulk, about 40-55 minutes.
20. Place the dough in a fairly hot oven (400 to 425 degrees F.) to form a crust and stop rising.
21. After 15-20 minutes, reduce the temperature to 380 degrees until the bread is cooked, usually about 50 minutes.
22. Bread is done when it shrinks from the mold or pan and when it is a golden brown on all sides.

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