"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Oatmeal Yeast Bread Recipe

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This recipe for Oatmeal Yeast Bread, by , is from The Brazil Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Watson
Added: Monday, February 12, 2007


1/2 cup sesame seeds
2 cups boiling water
1 cup rolled or quick oats
2 tablspoons shortening or oil
1/2 cup honey or molasses ( I like honey best)
1 1/12 packages yeast
1/2 cup luke warm water
2 teaspoons salt added to flour
5 to 6 cups flour (all purpose, unbleached or 1/2 white flour &
1/2 whole wheat pastry flour

Pour boiling water over first five ingredients. Cool to luke warm.
Add yeast in warm water and let dissolve (about 5 minutes). Add
enough flour to make a light easy bread mixture. Turn out on
floured surface - knead until smooth & elastic. Plaace in greased
bowl - cover. Allow to rise until double in size. Punch down - and
knead again. (raisins &/or cinnamon may be added now).
Shape into two loaves. Place in greased bread pans. Let rise
until 3/4 of baked loaf size. Bake 50 minutes at 350'

Personal Notes:
Personal Notes:
This is the best tasting bread I have ever made. It's also healthy
with the oatmean & I use oil instead of solid shortening. I use the
dough hook on my mixer to do the kneading. I put the loaves in a
warm oven with a dish of water to let it rise. Just don't get your
oven too warm.




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