Oatmeal Casserole Bread

 

Because it's Saturday....because it's -15C outside...because I am sitting beside a warm fire, drinking a cuppa Earl Grey and enjoying a slice of oatmeal casserole bread.

And because I want you to enjoy the same thing, here it is:

Oatmeal Casserole Bread

1 package active dry yeast
1-3/4 cups boiling water
3/4 cup oats (I use quick-cook oats)
1/4 cup molasses
1-1/2 tsp salt
3 tbs oil
1 tsp sugar
1/2 cup warm water (for yeast)
4 cups all-purpose flour

Pour boiling water over oats.  Stir in molasses, salt and oil.  Cool.

Dissolve sugar and yeast in warm water.  Let rise 10 minutes.

Add yeast mixture and 1-1/2 cups flour to oat mixture.  Beat on low speed of mixer for 30 seconds, then high for 3 minutes.

Stir in remaining flour by hand.  Let rise until doubled.  Beat 25 strokes.

Grease a 2 quart casserole and sprinkle with oats.  Place dough in casserole and sprinkle with oats.

Let rise until dough is 1" above rim.

Bake at 375F for 35-45 minutes.


My notes:

I used a 1.6L CorningWare dish - I would have used  a 2-quart dish if I owned one.  No harm done, just remember to grease the top edge of the casserole dish, because your loaf will rise higher.  I was out of active dry yeast, so I used my Fleishmann's Rapid Rise yeast, mixing it with the 1-1/2 cups flour first.  The result was the same.  This is a very sticky, shaggy dough.  You CANNOT knead it, so don't even try.  I use my KitchenAid mixer, using the dough hook for all steps, even the "beat 25 stokes".  This recipe makes a light, yet moist bread.  I guarantee you, it won't be around for long.  I'm working on my third slice, don't tell anyone...