Recipe - Oatmeal Batter Bread

FOR 2 LOAVES
2 pack Active Dry Yeast
2 teaspoon Salt
5 cup AllPurpose Flour
1 cup QuickCooking Oats; Uncooked
One half cup Light Molasses
1 tablespoon Butter Or Margarine; Plus
2 teaspoon Butter Or Margarine; For
Glazing
2 One fourth cup Water

Prep: 20 min plus rising and cooling Bake: 40 min Makes: 2 loaves, 12
servings each

In large bowl, combine yeast, salt and 2 C flour. In 2 qt saucepan, mix
oats, molasses, 1 T margarine, and 2 One fourth C water. Heat over low heat until
very warm (120130F); margarine need not melt.

With mixer at low speed, gradually beat liquid into flour mixture just
until blended. Increase speed to med; beat 2 min. Beat in One half C flour to
make a thick batter; beat 2 min longer, scraping bowl frequently with a
rubber spatula. With wooden spoon, stir in remaining 2 One half C flour to make
a stiff batter that leaves side of bowl.

Cover bowl loosely with plastic wrap; let dough rise in warm place (8085F)
about 1 hr, until doubled. Grease two 2 qt round, shallow casseroles. With
wooden spoon, stir down batter. Divide in half and turn into casseroles;
with greased fingers, turn to grease tops and shape each into a ball. Cover
loosely with plastic wrap; let rise in warm place about 45 min, until
doubled. Preheat oven to 350F. Bake 40 min, or until loaves sound hollow
when lightly tapped with fingers. Remove loaves from casseroles. If you
like, for a soft crust, rub tops with remaining 2 tsp softened margarine
cool on wire racks.

INFO: Batter breads are a quick way to enjoy yeast breads. Because they
don't require kneading, the relatively soft, sticky batter usually calls
for vigorous beating to develop the gluten, which gives the bread its
structure and allows it to rise. Batter breads have a rustic appearance.

Although the texture won't be as finecrumbed as bread that has been
kneaded, the taste is still delicious.

This is an amazing tasting loaf of bread!! Absolutely wonderful.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com

NOTES : Cal 134.3, Fat 1.3g, Carb 26.8g, Fib 0.6g, Pro 3.6g, Sod 189mg,
CFF 8.8%.
Recipe by: GH, Oct 1997

Posted to Digest eatlf.v097.n237 by Reggie Dwork reggie@reggie.com on
Sep 19, 1997