My grandmother made this bread for special occasions, and it's remained a family favorite. The aroma of it always brings hungry appetites to the table. —Marcia Hostetter, Canton, New York
- 1-1/2 cups boiling water
- 1 tablespoon butter
- 2 teaspoons salt
- 1/2 cup sugar
- 1 cup old-fashioned oats
- 2 packages (1/4 ounce each) active dry yeast
- 3/4 cup warm water (110° to 115°)
- 1/4 cup molasses
- 1/4 cup packed brown sugar
- 6 to 6-1/2 cups all-purpose flour, divided
- In a small bowl, combine the boiling water, butter, salt and sugar. Stir in oats; cool to lukewarm. In a large bowl, dissolve yeast in warm water. Stir in the molasses, brown sugar and 1 cup flour. Beat until smooth. Stir in oat mixture and enough remaining flour to make a stiff dough.
- Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a ball. Cover and let rest for 10 minutes; Shape into loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until nearly doubled, about 1 hour.
- Bake at 375° for 30-35 minutes (cover loosely with foil if top browns too quickly). Remove from pans to wire racks to cool. Yield: 2 loaves (8 slices each).
Originally published as Grandma's Oatmeal Bread in Country April/May 1992, p49
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