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Rolled Oats Bread

Grannys.kitchen's picture
Ingredients
  Rolled oats 500 Milliliter (2 Cups)
  Salt 2 Teaspoon
  Molasses 75 Milliliter (1/3 Cup)
  Shortening 15 Milliliter (1 Tablespoon)
  Boiling water 500 Milliliter (2 Cups)
  Sugar 1 Teaspoon
  Lukewarm water 50 Milliliter (1/4 Cup)
  Dry yeast 1 Tablespoon (1 Envelope)
  All purpose flour 1125 Milliliter (4 1/2 Cups)
Directions

Mix oats, salt, molasses and shortening and add boiling water.
Cool to lukewarm.
Dissolve sugar in lukewarm water.
Add yeast and let stand 10 minutes then add to first mixture.
Gradually add flour, mixing to a smooth dough.
Knead on lightly floured board until smooth and shiny.
Shape into a ball and place in a large greased bowl.
Cover and let rise in a warm place until doubled in bulk.
Knead and divide in half.
Shape each half into ball.
Cover and let stand 10 minutes.
Mold each half into a loaf and place in greased loaf pans.
Cover and let rise in a warm place until doubled in bulk.
Bake for 50-60 minutes at 375F (190C).
Remove from pan and cool on a wire rack.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

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