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Oatmeal Batter Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 19 Sep 1997 16:35:19 -0700
v097.n057.14
This is a really wonderful bread!!  Very tasty and easy to put together. 

Reggie

                     *  Exported from  MasterCook  *

                        Oatmeal Batter Bread <R T>

Recipe By     : GH, Oct 1997
Serving Size  : 24   Preparation Time :0:00
Categories    : Breads                           Grains
                Hand Made                        Low Fat
                Bread-Bakers Mailing List        Eat-Lf Mailing List

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        - 2 Loaves:
   2      Pkg           Active Dry Yeast
   2      Tsp           Salt
   5      C             All-Purpose Flour
   1      C             Quick-Cooking Oats -- Uncooked
     1/2  C             Light Molasses
   1      Tbsp          Butter Or Margarine -- Plus
   2      Tsp           Butter Or Margarine -- For Glazing
   2 1/4  C             Water

Prep: 20 min plus rising and cooling
Bake: 40 min
Makes: 2 loaves, 12 servings each

In large bowl, combine yeast, salt and 2 C flour.  In 2 qt saucepan, mix
oats, molasses, 1 T margarine, and 2 1/4 C water.  Heat over low heat until
very warm (120-130F); margarine need not melt.

With mixer at low speed, gradually beat liquid into flour mixture just
until blended.  Increase speed to med; beat 2 min.  Beat in 1/2 C flour to
make a thick batter; beat 2 min longer, scraping bowl frequently with a
rubber spatula.  With wooden spoon, stir in remaining 2 1/2 C flour to make
a stiff batter that leaves side of bowl.

Cover bowl loosely with plastic wrap; let dough rise in warm place (80-85F)
about 1 hr, until doubled. Grease two 2 qt round, shallow casseroles.  With
wooden spoon, stir down batter.  Divide in half and turn into casseroles;
with greased fingers, turn to grease tops and shape each into a ball.
Cover loosely with plastic wrap; let rise in warm place about 45 min, until
doubled.
Preheat oven to 350F.  Bake 40 min, or until loaves sound hollow when
lightly tapped with fingers.  Remove loaves from casseroles. If you like,
for a soft crust, rub tops with remaining 2 tsp softened margarine cool on
wire racks.

INFO: Batter breads are a quick way to enjoy yeast breads.  Because they
don't require kneading, the relatively soft, sticky batter usually calls
for vigorous beating to develop the gluten, which gives the bread its
structure and allows it to rise.  Batter breads have a rustic appearance.

Although the texture won't be as fine-crumbed as bread that has been
kneaded, the taste is still delicious.

This is an amazing tasting loaf of bread!!  Absolutely wonderful.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@jeff-and-reggie.com>


                   - - - - - - - - - - - - - - - - - - 

NOTES : Cal  134.3
Fat  1.3g
Carb  26.8g
Fib  0.6g
Pro  3.6g
Sod  189mg
CFF  8.8%