I decided to take another stab at Mary's Oatmeal Molasses Bread. I thought that the kneading would help get out some of my snow day frustration! This time around, I had success with the bread. Yeast breads make me nervous, so I made sure to follow this one very carefully.
Oatmeal Molasses Bread
Makes 2 Loves
(recipe cut out of the paper and glued onto recipe card)
1 cup milk
1 cup water
3 tablespoons butter
1 cup quick-cooking oats
1 package active dry yeast
1/2 cup warm water (105 -115 degrees)
1/2 cup molasses
1 tsp salt
5 1/2 to 6 cups unbleached all purpose flour
Grease large bowl and two 9X5 inch loaf pans. Combine milk, water, and butter in medium saucepan and bring to boil. Transfer to bowl; stir in oats. Cool to lukewarm
Dissolve yeast in warm water. Stir yeast into oatmeal mixture. Add molasses and salt and mix well. Stir in flour one cup at a time until mixture no longer sticks to bowl.
Turn dough out onto floured surface and knead for 8-10 minutes, adding small amounts of flour as necessary. Transfer to greased bowl, turning to coat all surfaces. Cover with plastic wrap and towel. Let stand in warm draft free area until doubled in bulk, about 1 1/2 hours.
Divide dough in half. Transfer to loaf pans. Let dough stand in warm draft-free area until doubled in bulk.
Preheat oven to 350 degrees. Bake loaves until tester inserted in centers comes out clean, about 40-50 minutes. Remove from pans and let cool on racks.
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