* Exported from MasterCook *
Bread, Carmel Log Cabin
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups boiling water
1 cup rolled oats -- NOT instant
4 1/2 teaspoons active dry yeast
1/2 cup lukewarm milk -- (110F)
1/2 cup molasses
2 teaspoons salt
1 tablespoon butter
5 cups flour
In a lg bowl pour boiling water over rolled oats and let the mixture
stand for 1 hr. In a sm bowl sprinkle yeast over lukewarm milk and
allow the mixture to soften for 5 min. Mix the molasses, salt,
butter, and yeast mixture into the oat mixture. Blend the flour, 1C
at a time, into the oat mixture beating with a wooden spoon to make a
stiff, elastic, but still sticky dough. Cover the bowl with a damp
cloth, place in a warm (80-85F) draft-free place, and allow the dough
to rise until doubled in bulk, about 1 hr. Beat the dough down,
divide it between a greased 9X5" loaf pans, cover, and let rise again
in a warm place until doubled, about 45-60 min.
Bake thee loaves in a preheated 375F oven for 30 min, then decrease
the oven to 300F and continue baking them for 15 min more or until
they are dark brown and hollow-sounding when tops are tapped.
Note: This molasses-flavored bread is delicious used for sandwiches,
especially ham or when toasted for breakfast.
Makes 2 loaves
Makes 24 servings
Source:
"The California Heritage Cookbook"
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Per Serving (excluding unknown items): 136 Calories; 1g Fat (7.7%
calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber;
2mg Cholesterol; 189mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.