Oatmeal Bread #5 Recipe
Yield: 36 ServingsRecipe by luhu.jp
Ingredients:
3 cup: , (quick) oatmeal
4 cup: Boiling water,
2 package: YEAST DISSOLVED IN:,
1/2 cup: Warm water,
2 cup: Flour,
2 tsp: Salt,
4 tbsp: Oil,
1/2 cup: Molasses,
6: -, up to
7 cup: Flour,
Directions:
Date: Tue, 12 Mar 96 6:01:52 EST
submitted by: Chris_Telladira@ccmail.BENG.VOA.GOV
Heres another one from Lucys Foreign Service Cookbook:
Mix oatmeal and boiling water and let cool. Add yeast and 2 cups flour.
Stir well, and let rise until double the original size. Add salt, oil,
molasses and remainder of flour. Knead for 10 minutes. place in three
bread pans and bake at 350 degrees for 40-60 minutes. Makes 3 large loaves
of bread, or a major pile of dinner rolls, cinnamon rolls, etc.
Bread baking tips:
1. When bread browns too fast, cover with a piece of brown paper.
2. Yeast bread that is too porous: This is caused by over-rising, or
baking at too low a temperature.
3. The crust is dark and blisters: This is caused by under-rising. The
bread will blister under the crust.
4. The bread doe does not rise: This can be caused by over kneading, or
from using old yeast, or killing the yeast by using water that is too hot.
5. If the bread is "crumbly", it may need a bit more kneading.
DAVE
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 12 MARCH 1996
From the RECIPEinternet: Recipes from Around the World recipe list.
Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
submitted by: Chris_Telladira@ccmail.BENG.VOA.GOV
Heres another one from Lucys Foreign Service Cookbook:
Mix oatmeal and boiling water and let cool. Add yeast and 2 cups flour.
Stir well, and let rise until double the original size. Add salt, oil,
molasses and remainder of flour. Knead for 10 minutes. place in three
bread pans and bake at 350 degrees for 40-60 minutes. Makes 3 large loaves
of bread, or a major pile of dinner rolls, cinnamon rolls, etc.
Bread baking tips:
1. When bread browns too fast, cover with a piece of brown paper.
2. Yeast bread that is too porous: This is caused by over-rising, or
baking at too low a temperature.
3. The crust is dark and blisters: This is caused by under-rising. The
bread will blister under the crust.
4. The bread doe does not rise: This can be caused by over kneading, or
from using old yeast, or killing the yeast by using water that is too hot.
5. If the bread is "crumbly", it may need a bit more kneading.
DAVE
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 12 MARCH 1996
From the RECIPEinternet: Recipes from Around the World recipe list.
Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Bread