Molasses Oatmeal Bread

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.


Molasses Oatmeal Bread

2/3 cup milk
1 cup rolled oats
6 Tbsp. shortening
1/2 cup light molasses
2 pkg. dry yeast
2/3 cup warm water (105-115 deg.)
2 Tbsp. brown sugar
3 eggs, beaten
7 cups sifted all purpose flour

Scald milk and pour over oats in a large bowl. Add salt and shortening and stir until shortening is melted. Blend in molasses. Sprinkle yeast on warm water, add sugar and let stand 5 minutes. Stir and add to molasses-milk mixture. Add beaten eggs and mix well. Stir in 3 cups of flour and beat until smooth. Stir in another 3 cups of flour to make a smooth dough. Work in the remaining flour, kneading dough till smooth and elastic.

Place in an oiled bowl. Turn once to bring oiled side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours. Divide in half and make two loves for 9 x 5 x 2-3/4″ pans. Roll each half into a rectangle 9 x 7″. Fold each 7″ end of the oblong into the center and overlap slightly. Seal dough by punching the center seam and ends. Place in greased pans and let rise in a warm place until center is slightly higher than the center of the pan. Bake at 350 degrees for 45 minutes.



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