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Oatmeal Bread (from Better Homes & Gardens Bread Cookbook) Recipe

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This recipe for Oatmeal Bread (from Better Homes & Gardens Bread Cookbook), by , is from PFS Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Wilson
Added: Thursday, January 24, 2008


2 packages Rapid Rise yeast
2 c. boiling water
1 1/2 c. rolled oats
1/2 c. molasses
1/3 c. butter or shortening
1 T. salt
6-7 c. unbleached white flour

Combine 2 c. boiling water, 1 1/2 c. rolled oats, 1/2 c.
molasses, 1/3 c. butter or shortening, and 1 T. salt. Cool to
very warm (120-130 degrees). Sift 6 to 6 1/2 c. unbleached
white flour, or a combination of white and whole wheat. Stir in 2 c. of the sifted flour and 2 packages Rapid
Rise yeast to very warm liquid; beat well. Add 2 eggs; beat
well again. Add enough remaining flour to make a soft dough.
Turn out on lightly floured surface and knead until smooth and
elastic. Cover and let rest on the counter for 15 minutes.
Divide into 2 halves, shape into loaves, and place in 2 greased
regular loaf pans. Cover with plastic under a damp cloth and let rise in a warm place until double,
about 1 hour. Uncover and bake at 375 for 35 minutes.
When brown on top, remove from pans and place on side on
cooling rack. Inhale the wonderful aroma! Yummy plain or toasted!

Preparation Time:
Preparation Time:
about 1 hour from start to placing in pans, about 2.5-3 hours all told
Personal Notes:
Personal Notes:
I usually make 3 smaller loaves for my small family, but this
makes great bread for sandwiches or as a hearty
accompaniment to soup or salad.




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