Tuesday, August 25, 2009
WHERE THE YEAST WENT
GRANDMA’S OATMEAL BREAD
2 packages active dry yeast
½ cup warm water; approximately 110
1 ¼ cup boiling water
1 cup quick cooking rolled oats
½ cup molasses
1/3 cup shortening
1 tablespoon salt
5 3/4 to 6 cups all purpose flour
2 beaten eggs
Soften yeast in the warm water. Combine boiling water, 1 cup rolled oats, molasses, shortening, and salt; cool to lukewarm. Stir in two cups of the flour; beat well. Add the softened yeast and two beaten eggs; beat well. Stir in enough of the flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic (8 to 10 minutes). Shape dough into a ball.
Place in a lightly greased bowl, turning once to grease the surface. Cover and let rise until double. May take and hour to an hour and a half. Punch dough down, turn out on a lightly floured surface, divide dough in half and let rest for ten minutes. Shape into two loaves and place into two greased 8 ½ x 4 ½ x 2 ½ inch loaf pans.
Cover and let rise until doubled (45 to 60 minutes). Bake in a 375 degree oven for about forty-five minutes. Loaves will sound hollow and be evenly browned. Turn out loaves and let cool on wire racks.
My variation. Add 1 ½ cups of raisins to the dough. After dividing the dough after it rises and letting it rest roll it out into a 9 x 15 rectangle. Spread the dough with two tablespoons of softened butter and a quarter cup of brown sugar and one teaspoon of cinnamon. Roll into a loaf, pinch the ends together to seal and place in the loaf pan. In this case I used larger loaf pans the ones that start with 9 1//2 inches etc. And allow to rise until doubled. Make sure those pans are well oiled; the filling has been known to leak. And melted brown sugar cinnamon makes really good glue as it cools. Makes a really good cinnamon swirl loaf. A really good cinnamon swirl loaf. I also substituted milk for the boiling water in the loaf. Makes a lightly chewy, slightly tangy loaf of bread.