Oatmeal Bread- Makes 2or 3 laoves

There is nothing so satisfying as a slice of warm Oatmeal Bread on a cold winter's day with a bowl of homemade soup! This bread uses dark molasses so it is a nice dark brown color when finished with a warm, soft inside. So start kneading and enjoy!

• 2 packages dry yeast



• 1 cup warm water



• 1/4 cup dark molasses



• 1/2 teaspoon salt



• 1/2 cup unbleached flour



• 1 1/4 cups scalded milk, cooled to lukewarm



• 1/4 cup molasses or honey



• 1 Egg



• 2 teaspoons salt



• 2 cups unbleached flour( I use King Arthur or Pillsbury unbleached)



• 2 Tablespoons shortening



• 1 cup quick cooking rolled oats ( I use organic)



• 3 1/2 cups unbleached flour

First, I scald my milk and get it cooling. Then in a large bowl combine yeast, warm water, dark molasses, salt and 1/2 flour. Beat until smooth and let stand in a warm place for 15 minutes. Add Scalded milk, molasses or honey, egg, salt, 2 cups flour, shortening and oatmeal. Beat 2 minutes with an electric mixer. Gradually add about 3 1/4- 3 1/2 cups more flour. Form into a smooth ball, cover with bowl and let rest 10 minutes (see photo). Knead dough for 5 minutes on a flour covered pastry cloth and shape into 2 or 3 balls, cover with cloth and let rest 10 minutes more. Shape into 2 or 3 loaves and place in 2 standard loaf pans or 3 8x4 inch pans. The smaller ones are nice for gifts at Christmas or to share with friends and neighbors on a cold day. Cover and let rise in a warm place 45 minutes or until doubled in bulk. Bake on middle rack of the oven for 35 to 40 minutes.