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!
- 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
- 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 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
- Meanwhile, preheat oven to 375°. Bake 40 minutes or until bread sounds hollow when tapped. Remove from pans to cool on wire racks. Yield: 2 loaves (16 slices each).
Originally published as Oatmeal Molasses Bread in Reminisce Extra October 1994, p49
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