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1 cup instant oats
1 package dry yeast
1/2 cup molasses
2 teaspoons salt
1 tablespoon unsalted butter
5 1/2 cups white bread flour
[Preheat oven to 375 before baking]
Put the oats in a large bowl. Bring 2 cups water to a boil, pour over the oats, and let stand for at least 15 minutes. Stir the yeast into 1/4 cup warm water and let stand for 5 minutes to dissolve (proof it with a pinch of sugar). Feel the oats at the bottom of the bowl to be sure they're lukewarm, then add the molasses, salt, butter, and dissolved yeast. Work in enough of the flour so that the dough is easy to handle. Turn out onto a lightly floured surface, knead for a minute or two, and
let stand for 10 minutes. Resume kneading until the dough is smooth and elastic, adding more flour as necessary., Place in a greased bowl, cover, and let rise in a warm spot until double in bulk. Punch down and shape into 2 loaves. Place in greased bread pans, cover and let rise again until double in bulk. Bake 45 minutes.
1 package dry yeast
1/2 cup molasses
2 teaspoons salt
1 tablespoon unsalted butter
5 1/2 cups white bread flour
[Preheat oven to 375 before baking]
Put the oats in a large bowl. Bring 2 cups water to a boil, pour over the oats, and let stand for at least 15 minutes. Stir the yeast into 1/4 cup warm water and let stand for 5 minutes to dissolve (proof it with a pinch of sugar). Feel the oats at the bottom of the bowl to be sure they're lukewarm, then add the molasses, salt, butter, and dissolved yeast. Work in enough of the flour so that the dough is easy to handle. Turn out onto a lightly floured surface, knead for a minute or two, and
let stand for 10 minutes. Resume kneading until the dough is smooth and elastic, adding more flour as necessary., Place in a greased bowl, cover, and let rise in a warm spot until double in bulk. Punch down and shape into 2 loaves. Place in greased bread pans, cover and let rise again until double in bulk. Bake 45 minutes.
