Oatmeal Bread
Therese Thaine Powers’ recipe · The Tinfully Family
Oven 350 · 175 °C45 minutes for large loaves, 35 minutes for medium loavesmakes 2 large or 3 medium loaves
Ingredients
- 1½ cups leftover cooked oatmeal, cooked quick
- 2 cups water, enough to heat oatmeal
- 2 tablespoons molasses
- 2 tablespoons sugar
- ¼ cup oleo or oil
- 2 packages yeast
- 2 teaspoons salt
- ⅓ cup raisins, optional
- ⅓ cup instant dry milk
- 5 cups white flour
Method
- Add all (but flour) and mix to dissolve yeast.
- Then add 2-3 cups flour, and beat well.
- Add rest of flour, enough to make a ball and leave the sides of the bowl.
- Turn out onto a floured surface and knead until elastic, adding flour as needed to smooth.
- Place in a greased bowl, cover loosely with plastic, and set in a warm area to rise until double.
- Punch down and let rise 30 minutes.
- After the second rising, divide into 2 large (or 3 medium) loaves and let rise in loaf pans until double.
- Bake at 350° for 45 minutes for large loaves, or 35 minutes for medium loaves.
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