"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Oatmeal Bread Recipe

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

Contributor:  
Contributor:  
Stacey Engebretsen

Category:
Category:

Ingredients:  
Ingredients:  
1-2 c. wheat....milled or blended in blender (can use wheat flour)
1 c. quick oats
c. brown sugar or honey
1 T. salt
2 T. oil
2 c. boiling water
c. warm water(~115)
1 T. yeast
Pinch of sugar or honey






Directions:
Directions:
Combine milled wheat, quick oats, brown sugar, salt, oil and boiling water. Let cool for about a hour.
(It softens the oats and lets the wheat flour absorb the liquid so the bread is moist)

Stir together the warm water, yeast and sugar and let foam than pour into the wheat mixture
Add in 4-5 c. flour to make a soft dough and knead, the dough will be a bit sticky.
Put into a oil bowl and let raise until double for 1+ hour
Punch down and put on flour board
Divide into 2-3 pieces and form into loaves place on greased cookie sheet or loaf pans, let raise until double, about 45 minutes to a hour.
Bake at 350 for 30-40 minutes or until it sounds hollow when tapped on the bottom (sometimes I cover it with foil the last 10 minutes or so so it won't over brown)
I use this same dough for rolls, bake at 425 for 10 minutes.

Personal Notes:
Personal Notes:
Adapted from Michelle Jordan's recipe.

 

 

 

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