Friday, October 22, 2010

Oatmeal Batter Bread

As the days become shorter and a chill clings to the air, we tend to seek comfort foods--warm, aromatic, filling morsels (I'm starting to think about hibernating). For me, oatmeal bread is one of those comfort foods. This one requires no kneading so can be prepared in the early afternoon and ready in time for supper.

Oatmeal Batter Bread
3/4 cup boiling water
1/2 cup rolled oats (not instant oatmeal)
3 tablespoons butter
1/4 cup molasses
2 tsp. salt
1/4 cup warm water
1 pkg. active dry yeast
1 egg
2 3/4 cups sifted all-purpose flour

Stir together the first 5 ingredients (boiling water through salt) in a large mixing bowl. Cool to lukewarm.

Dissolve yeast in the 1/4 cup warm water. Add the yeast/water to the oatmeal mixture along with the egg and flour. Beat 2 minute at medium speed with an electric mixer. Spread evenly in a greased 8"x4" loaf pan.

Let rise in a warm place until batter reaches top of the pan--about 1 1/2 hours.

Heat oven to 375 degrees F. Bake the loaf for 50-55 minutes. Remove from pan immediately.

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