Time 1h30m Yield 2 loaves (16 slices each). Number Of Ingredients 9 Steps:
In a bowl, pour boiling water over oats; let stand 30 minutes or until mixture has cooled to warm (110°-115°). , In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Stir in oat mixture, molasses, butter, anise seed if desired, salt and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Shape into two loaves and place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven to 375°. Bake 40 minutes or until bread sounds hollow when tapped. Remove from pans to cool on wire racks.
Time 1h10m Yield 2 loaves (16 slices each). Number Of Ingredients 9 Steps:
In a bowl, pour boiling water over oats. Let stand until mixture cools to 110° to 115°, stirring occasionally. , In a bowl, dissolve yeast in warm water. Add the molasses, oil, salt, oat mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cove rand let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 1 hour., Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks. Brush with melted butter.
Yield Makes 1 loaf Number Of Ingredients 10 Steps:
Place 1/2 cup oats in large bowl of electric mixer fitted with dough hook; pour 3/4 cup boiling water over. Let stand 30 minutes (water will be absorbed and oatmeal will be very soft). Pour 1 cup warm water into 2-cup glass measuring cup. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Mix molasses, 2 tablespoons butter and salt into oat mixture in bowl. Mix in yeast mixture. Add enough flour, 1 cup at a time, to form medium-soft dough, mixing at medium speed until well blended, about 3 minutes. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if dough is too sticky, about 5 minutes. Form dough into ball. Butter large bowl; add dough, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. Position rack in center of oven and preheat to 400°F. Butter 9x5-inch loaf pan. Punch down dough; turn out into floured surface and knead 3 minutes. Form into 8-inch-long loaf. Transfer to prepared pan. Cover with plastic, then towel; let rise in warm draft-free area until dough has risen about 1/2 inch above rim of pan, about 45 minutes. Bake bread 10 minutes; reduce temperature to 350°F. Bake 25 minutes longer. Brush top of bread with glaze; sprinkle 1 tablespoon oats over. Bake until bread is golden and sounds hollow when tapped on bottom, about 10 minutes longer. Transfer to rack; cool in pan 10 minutes. Turn out brad onto rack; cool completely. (Can be made 2 weeks ahead. Wrap tightly in foil and freeze. If desired, reheat wrapped bread in 350°F oven about 15 minutes.
Time 2h30m Yield 2 loaves Number Of Ingredients 11 Steps:
in a bowl, combine first 4 ingredients – set aside to cool – in large mixng bowl, dissolve yeast in warm water, sprinkle with sugar, let stand 3 minutes. add oat mixture, brown sugar, molasses and 3 cups of flour.mix well. add enough remaining flour to form soft dough – turn onto lightly floured surface and knead for 6-8 minutes.or until smooth and elastic. place in a greased bowl,, turning to grease top.cover and let rise for 1 hour in a warm place. punch dough down.divide in half and shape into loaves. place in 2 greased 9x5" loaf pans. cover and let rise for 45 minutes. bake at 375* for 30-35 minutes or golden brown. cool in pans on rack for 10 minutes. remove from pans and cool completely on rack. brush with additional melted butter after 10 minutes of cooling – .
Time 3h45m Yield 2 loaves, 30-40 serving(s) Number Of Ingredients 10 Steps:
Pour boiling water over oats and let stand about 1/2 hour. Sprinkle yeast and 1 tsp sugar into warm water. Let stand 10 minutes, then stir. Add molasses, sugar, salt and butter to the cooled oatmeal; blend well. Stir in dissolved yeast. Add enough flour to make a soft dough. Turn out on floured board and knead until smooth and elastic, about 10 minutes. Place in a greased bowl; turn to grease top. Cover with a clean towel and let rise in a warm place until double – about 1 hour. Punch down and knead lightly for 2 minutes. Divide dough in half and shape into loaves. Place in greased pans. Cover and let rise until double. Bake at 400 degrees 45 -55 minutes. Note* If bread darkens too much for your liking while baking – cover with a piece of tin foil – shiny side up. This will help it from darkening any further. I don’t do this – as we like it dark.
Time 3h Number Of Ingredients 7 Steps:
In a small saucepan, bring the water to a boil. Put the oats a mixer bowl, and pour the water over the oats. Add the butter and molasses, and mix with a dough hook. then let the mixture cool to warm. Add yeast and mix. Cover with a towel for 5 minutes to proof yeast. Remove towel and slowly add 3 cups of flour to yeast mixture 1/2 cup at a time until fully incorporated. Add salt and continue to mix. Add remaining 2 - 3 cups flour as needed for the dough to come away from the sides of the bowl after a few minutes of kneading. Continue to allow mixer to knead your dough for 5 - 7 minutes (or knead by hand). Spray a large bowl with cooking spray. Scoop dough out of mixer bowl and place in oiled bowl, turning once to coat dough. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free spot until it doubles in size, about 1 hour. Butter two 9x5 inch loaf pans or line with parchment paper or non-stick foil. Punch down the dough and using a pastry scraper, scrape it out onto a clean work surface. Cut it in half with a sharp knife or bench scraper. For each half, evenly flatten the dough with the heel of your hand. Roll the top third down onto itself and seal it y pushing it gently down with the heal of your hand. Continue rolling and sealing the dough until you have an oval log. Place the logs, into the pans. Cover loosely with a kitchen towel and let them rise in a warm draft free spot until the double in size, 45 - 60 minutes. Position a rack in the middle of the oven, and preheat to 375*F Mist the tops of the loaves with water. Sprinkle the tops with a generous handful of regular oats. Bake until they loaves are golden brown and sound hollow when tapped on the top, 40-45 minutes. Carefully remove the loaves from the pans and let cool completely on a wire rack before slicing (if you can resist!)
