Bert Swope
Oatmeal Batter Bread is much easier to make than regular yeast bread because you don’t knead the dough. This hearty Oatmeal Batter Bread is, normally, ready in under two hours.
Oatmeal Batter Bread Ingredients
- 2 teaspoons salt
- 2 packages active dry yeast
- 1 cup quick-cooking oats, uncooked
- about 5 cups all-purpose flour
- butter or margarine
- 1/2 cup light molasses
- 2 1/4 cups water
Oatmeal Batter Bread Directions
- In a large mixing bowl, combine salt, yeast, and 2 cups flour. In 2-quart saucepan with a spoon, mix water, oats, and molasses; add I tablespoon butter; over low heat, heat until very warm (1200 to 1300 F.).
- With mixer at low speed, gradually beat the liquid mixture into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl.
- Beat in 1/2 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often.
- Stir in enough additional flour (approximately 2 1/2 cups) to make a stiff dough that leaves the side of the bowl.
- Cover bowl with a towel; let the dough rise in a warm place until doubled, about I hour.
- Stir down dough; divide in two and turn into 2 greased 2-quart round, straight-sided, shallow casseroles. With greased fingers, turn the dough over to grease top, shape into a ball. Cover: let rise in a warm place until doubled, about 45 minutes.
- Preheat oven to 3500 F. Bake 40 minutes or until the loaves sound hollow when tapped. Remove from casseroles immediately. If you like, rub tops with softened butter, cool on racks.
