Makes 2 loaves
2 cups boiling water
1 cup rolled oats
2 tsp. salt
2 tablespoons lard
½ cup molasses
1 tsp. granulated sugar
½ cup lukewarm water
1 pkg. active dry yeast or 1 tbsp. (15 ml)
5 cups flour approximately
Instructions
Pour boiling water over rolled oats. Add salt, lard and molasses; mix well and let stand until lukewarm. Meanwhile, dissolve sugar in lukewarm water; add yeast and let stand for 10 minutes until frothy. Combine oats mixture and dissolved yeast. Gradually add enough flour until you have soft dough. Knead on a floured board for 5 to 10 minutes.
Place in a greased bowl; turn dough to grease all over. Cover and let rise in warm draft-free place until doubled in volume, about 1 ½ to 2 hours.
Punch down dough and shape into 2 loaves; place in greased loaf pans. Cover and let rise again until doubled, about 1 to 1 ½ hours.
Bake in 350 F oven for 30 to 40 minutes or until loaves sound hollow when tapped on top.
Serve this hearty coarse-textured bread with your favorite chowder.
Charlotte
Ingredients2 cups boiling water
1 cup rolled oats
2 tsp. salt
2 tablespoons lard
½ cup molasses
1 tsp. granulated sugar
½ cup lukewarm water
1 pkg. active dry yeast or 1 tbsp. (15 ml)
5 cups flour approximately
Instructions
Pour boiling water over rolled oats. Add salt, lard and molasses; mix well and let stand until lukewarm. Meanwhile, dissolve sugar in lukewarm water; add yeast and let stand for 10 minutes until frothy. Combine oats mixture and dissolved yeast. Gradually add enough flour until you have soft dough. Knead on a floured board for 5 to 10 minutes.
Place in a greased bowl; turn dough to grease all over. Cover and let rise in warm draft-free place until doubled in volume, about 1 ½ to 2 hours.
Punch down dough and shape into 2 loaves; place in greased loaf pans. Cover and let rise again until doubled, about 1 to 1 ½ hours.
Bake in 350 F oven for 30 to 40 minutes or until loaves sound hollow when tapped on top.
Serve this hearty coarse-textured bread with your favorite chowder.
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