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Oatmeal Bread Recipe

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This recipe for Oatmeal Bread, by , is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Mauldin

Category:
Category:

Ingredients:  
Ingredients:  
2 cups boiling water
2 cups rolled oats
1 tbl. butter
1/2 cup lukewarm water
1/2 cup brown sugar
4 cups unbleached bread flour
1 1/2 tsp. salt
1 pkg. dry yeast (approx. 1 tbl.)

Directions:
Directions:
In a large bowl, pour the boiling water over the oats and butter and stir until the butter has melted. Set aside to cool.
Dissolve the yeast in the lukewarm water. Then stir the dissolved yeast into the cooled oat mixture. Add the brown sugar and one cup of the flour. Beat with a wooden spoon until well mixed, about 100 strokes. Cover the bowl with a damp cloth and set it aside to rise in a warm place until the mixture bubbles, about 45 minutes. This batter is called a sponge.
Stir in the salt and the remaining 3 cups of flour (you can use a little less than the 3 cups if it seems dry) and mix well. Turn the dough out onto a lightly floured surface and knead until it is elastic. This dough should be sticky, so be patient. Oil your hands if necessary and try not to add too much extra flour.

Personal Notes:
Personal Notes:
Oliver and Ethan survived on this bread the last few years they lived at home when I still had the privilege of making their lunches for school each morning. At first the sandwiches were typically filled with my cranberry-orange chicken salad, and then one after the other announced he was a vegetarian (starting with Oliver). Undaunted, I filled the sandwiches with fresh mozzarella, pesto, a chiffonade of basil and sliced tomatoes. Or I got creative and mixed cream cheese with different jams and used that as a base, then added apple slices, provolone cheese and fresh spinach leaves. Anything to feed my boys! Sure wish I knew a good way to ship some sandwiches to Charleston and L.A.

 

 

 

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