Easy Oatmeal Bread

I love a good yeast bread. Nothing fills a house with the smell of “home” like a loaf of yeast bread baking. I suspect I am not the only one who thinks so. This bread is an easy one to start with if you aren’t friendly with yeast yet.

Easy Oatmeal Bread

3/4 cup boiling water
1/2 cup rolled oats
3 tbsp soft shortening (do not fear the shortening!)
1/4 cup light molasses
2 tsp salt
1/4 cup warm water (not hot! 110-115 degrees F. I use my wrist like one would do with a baby bottle if bottle feeding)
1 pkg active dry yeast
1 egg
2 3/4 cups flour

Stir together boiling water, oats, shortening, molasses and salt in large mixer bowl. Cool to lukewarm. (yes, really–you don’t want to kill the yeast!) Dissolve the yeast in warm water. Measure flour. Add yeast, egg and half the flour to lukewarm mexture. Beat 2 min, medium speed. Scrape sides and bottom of the bowl frequently. Add remaining flour, blend in with spoon until smooth if you don’t have a heavy duty mixer. Spread batter evenly in greased loaf pan. SMooth out top of loaf.

Let rise in warm place (85 degrees works perfectly) until batter reaches about the top of the 8 1/2″ pan or about thumb width from top of a 9 inch pa. (about 90 minutes) Heat oven to 375. Bake to 50-55 min. Test loaf by tapping the top crust. It should sound hollow. The crust will be a dark brown. Immediately remove from pan and place on cooling rack. Brush top with melted butter.

Recipe and picture from Betty Crocker’s New Picture Cookbook, 1961.

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