Oatmeal Batter Bread
2 tsp salt
2 packages active dry yeast
*about 5 cups all-purpose flour
2-1/4 cups water
1 cup quick-cooking oats
1/2 cup light molasses
1 tbs butter
Combine salt, yeast and *2 cups flour.
In a saucepan with spoon, mix water, oats and molasses; add 1 tbsp butter; over
low heat, heat until very warm (120 to 130F.).
With a hand mixer gradually beat liquid mixture into dry ingredients until just
blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl.
Beat in 1/2 cup flour to make a thick batter; continue beating 2 minutes,
scraping bowl often. Stir in enough additional flour (about 2-1/2 cups) to make
a stiff dough that leaves side of bowl.
Cover bowl with towel; let rise in warm place until doubled, about 1 hour.
Stir down dough; divide in two and turn into 2 greased 2-quart round,
straight-sided, shallow casseroles. With greased fingers, turn dough over to
grease top; shape into ball, cover and let rise in warm place until doubled,
about 45 minutes.
Preheat oven to 350F. Bake 40 minutes or until loaves sound hollow when tapped.
Remove from casseroles immediately.
If you like, rub tops with some softened butter; cool on racks.
Judy/Buffalo
http://www.nancyskitchen.com
