Ingredients
- 4 cups boiling water
- 2 cups old-fashioned oatmeal
- 1 cup molasses
- 1/4 cup sugar
- 3 tablespoons canola oil
- 3 teaspoons salt
- 1 package (1/4 ounce) active dry yeast
- 9 to 10 cups all-purpose flour
Directions
- Inside a large bowl, pour boiling water over cereal. Add some molasses, sugar, oil and salt. Let stand until mixture cools to 110-115, stirring from time to time. Stir in yeast. Add 8 cups flour. Beat until smooth. Add enough remaining flour to create a soft dough.
- Turn onto a floured surface knead until smooth and elastic, about 6-8 minutes. Devote a greased bowl, turning once to grease top. Cover and let increase in a hot place until bending, about 1-1/2 hrs.
- Punch dough lower and divide into thirds shape into loaves. Devote three greased 9-in. x 5-in. loaf pans. Cover and let rise until bending, about one hour.
- Bake at 350 for 45-50 minutes or until golden brown. Remove from pans to wire racks to awesome. Yield: 3 loaves (16 slices each).
Initially printed as Molasses Oat Bread in Taste of Home December/The month of january 2002, p27