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Oatmeal Molasses Bread

This bread has been our family's favorite for many years, and now I sent it to my out-of-town children. I added the aniseed to the recipe, which gives the bread a delicious, distinctive licorice flavor. It makes wonderful toast!

32 ServingsPrep: 50 min. + rising Bake: 40 min.

Ingredients

2 cups boiling water
1 cup old-fashioned oats
2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
1/2 cup molasses
2 tablespoons butter, softened
1 tablespoon aniseed, optional
1 tablespoon salt
5-1/2 to 6 cups all-purpose flour

Directions

In a bowl, pour boiling water over oats; let stand 30 minutes or
until mixture has cooled to warm (110°-115°). In a large
bowl, dissolve yeast in warm water; let stand 5 minutes. Stir in oat
mixture, molasses, butter, anise seed if desired, salt and 2 cups of
flour; beat until smooth. Add enough remaining flour to form a soft
dough. Turn onto a floured surface; knead until smooth and elastic,
about 6-8 minutes. Place dough in a greased bowl, turning once to
grease top. Cover and let rise in a warm place until doubled, about
1 hour. Punch dough down; divide in half. Shape into two loaves and
place in greased 9-in. x 5-in. loaf pans. Cover and let rise until
doubled, about 1 hour. Bake at 375° for 40 minutes or until
bread sounds hollow when tapped. Remove from pans to cool on wire
racks. Yield: 2 loaves.

2 of 2

Oatmeal Molasses Bread (continued)

If Cooking for Two: Wrap one loaf in heavy-duty aluminum foil and freeze to enjoy later.

Nutrition Facts: 1 serving (2 each) equals 108 calories, 1 g fat (1 g saturated fat), 2 mg cholesterol, 231 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.