1¾ c boiling water
¾ c cooking oats
¼ c molasses
1½ tsp salt
3 tbsp oil
1 tsp sugar
½ c warm water
1 pkg instant dry yeast
4 c flour
Pour boiling water over oats in large mixer bowl. Stir in molasses, salt, oil and sugar. Cool to lukewarm. Combine yeast and 1½ cups flour. Add to oat mixture along with ½ cup warm water. Beat on low speed of electric mixer for ½ minute, then on high speed for 3 minutes, scraping sides of bowl often. Stir in by hand the remaining 2½ cups flour until thoroughly blended. Cover with greased wax paper and tea towel. Let rise in warm place until doubled (45-60 minutes). Beat 25 strokes with wooden spoon. Dough will be sticky. Grease a 2 quart casserole or 9" x 5" loaf pan. Sprinkle oats lightly on bottom and sides of pan. Place dough in pan and sprinkle oats lightly on top, pressing down gently. Cover with tea towel and let rise in warm place until dough is 1" above top of pan (30 minutes). Bake in 350 F oven for 35-45 minutes. If necessary, cover loaf with foil for last 10 minutes to prevent over browning of crust.
Note: Casserole bread stays moist and makes wonderful toast. This is the bread I used to make when I made home baked beans. So easy to make and delicious to eat.
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