Molasses Oat Bread
This recipe has been passed down through my family from my Swedish great-grandmother. Last Christmas, my 78-year-old mom made and distributed 25 of these loaves. The slightly sweet bread receives high praise, even from my children, who are picky eaters.
-Patricia Finch Kelly, Rindge, New Hampshire
48 ServingsPrep: 20 min. + rising Bake: 45 min. + cooling
- 4 cups boiling water
- 2 cups old-fashioned oats
- 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 King Arthur Unbleached All-Purpose Flour
- In a large bowl, pour boiling water over cereal. Add the molasses,
- sugar, oil and salt. Let stand until mixture cools to
- 110°-115°, stirring occasionally. Stir in yeast. Add 8 cups
- flour. Beat until smooth. Add enough remaining flour to form a soft
- Turn 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 and divide into thirds; shape into loaves. Place in
- three greased 9-in. x 5-in. loaf pans. Cover and let rise until
- doubled, about 1 hour.
- Bake at 350° for 45-50 minutes or until golden brown. Remove from