Oatmeal Molasses Bread
Baked and served at the Inn for close to 100 years
From the recipe files of
Executive Chef, Russell Stannard
Yields 2 loaves
1 cup quick oats
11/2 tablespoons butter
1 package dry yeast
1/2 cup warm water
1/2 cup molasses
2 teaspoons salt
4 2/3 cups flour
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- Bring 2 cups water to a boil.
- Remove from heat and stir in 1 cup quick oats and 11/2 tablespoons butter.
- Let stand for 1 hour.
- Soak 1 package of dry yeast in 1/2 cup lukewarm water for 5 minutes. Stir until dissolved and add 1/2 cup molasses, 2 teaspoons salt and the oatmeal mixture. Stir thoroughly and add 42/3 cups of flour. Knead for 8 minutes.
- Allow to rise until doubled in bulk. Divide into 2 pieces and mold into 2 loaves of bread.
- Let rise in a warm place covered with a towel until doubled in size.
- Bake at 375° for 35 minutes.
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