This is a really wonderful bread!! Very tasty and easy to put together.
Reggie
* Exported from MasterCook *
Oatmeal Batter Bread <R T>
Recipe By : GH, Oct 1997
Serving Size : 24 Preparation Time :0:00
Categories : Breads Grains
Hand Made Low Fat
Bread-Bakers Mailing List Eat-Lf Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
- 2 Loaves:
2 Pkg Active Dry Yeast
2 Tsp Salt
5 C All-Purpose Flour
1 C Quick-Cooking Oats -- Uncooked
1/2 C Light Molasses
1 Tbsp Butter Or Margarine -- Plus
2 Tsp Butter Or Margarine -- For Glazing
2 1/4 C 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 1/4 C water. Heat over low heat until
very warm (120-130F); 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 1/2 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 1/2 C flour to make
a stiff batter that leaves side of bowl.
Cover bowl loosely with plastic wrap; let dough rise in warm place (80-85F)
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 fine-crumbed 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@jeff-and-reggie.com>
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NOTES : Cal 134.3
Fat 1.3g
Carb 26.8g
Fib 0.6g
Pro 3.6g
Sod 189mg
CFF 8.8%