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Oatmeal Bread #4

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  • 1 c Scalded milk
  • 2 tb Margarine
  • 2 ts Salt
  • 1 c Molasses or 1/2 molasses-1/2 honey
  • 1 c Cold water
  • 1/4 c :warm water (105F-to-115F)
  • 1 pk Active dry yeast
  • 1 1/2 c Uncooked oatmeal
  • 6 c Sifted all-purpose flour


MIX THE MILK, MARGARINE, salt and molasses, stir in the cold water and cool to lukewarm. Pour the warm water into a warm, very large bowl, sprinkle in the yeast and stir to dissolve. Add the cooled mixture, oatmeal and 4 cups of the flour and mix well. Mix in the remaining flour and knead on a lightly floured board until elastic, 5 to 8 minutes. Shape into a ball, place in a greased bowl, turning to grease all over. Cover with cloth and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours. Punch the dough down and knead lightly 1 to 2 minutes. Divide the dough in half, shape into 2 loaves, and place in greased 9-by-5-by-3-inch loaf pans. Cover and let rise until almost doubled in bulk. Toward the end of rising, preheat the oven to 375F. Bake the loaves 40 minutes until browned and hollow-sounding when tapped. Turn out and cool upright on a wire rack before cutting.
Makes 2 Loaves
From Gemini's MASSIVE MealMaster collection at