"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Oatmeal Bread Recipe

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This recipe for Oatmeal Bread, by , is from The George Bixby Memorial Library Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane Papageorge
Added: Tuesday, April 21, 2009


I. 6 cups lukewarm water
2 T. yeast (2 packages)
1/2 - 3/4 c. honey
2 c. dry milk
4 c. unbleached white flour
4 c. whole wheat flour
II. 2 1/2 T. salt
1/2 - 1 c. oil (or butter/margerine)
5 c. rolled oats
2 c. whole wheat flour
2 c. unbleached white flour

Dissolve yeast in water. Stir in honey and dry milk. Stir in flour until thick batter is formed. Beat with wooden spoon - about 100 strokes.
Let rise 60 minutes. Fold in salt and oil. Fold in the rolled oats and additional flours until dough comes away from sides of the bowl.
Knead on floured board until smooth. Let rise 50 minutes. Punch down well (about 30 punches.)
Let rise 40 minutes. Shape into 4 loaves (or 3 loaves and 4 mini loaves.) Let rise 20 minutes in pans.
Make slits with sharp knife on the top of the loaves. Make an egg wash with egg and water and brush loaves with wash. (this is optional).
Bake at 350 for one hour. Remove from pans and cool.

Personal Notes:
Personal Notes:
I make this bread quite often. Probably every two weeks. Yum! One loaf I divide into 4 mini loaves. It makes a good birthday treat or something to bring to a friend's dinner.




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