Oatmeal Batter Bread
Makes 1 Loaf
Ingredients
1½
cups boiling water
¾ cup
rolled oats
¼ cup
light molasses
1½
teaspoons salt
3
tablespoons butter or margarine
¼ cup
warm water (105 to 115F)
1
package active dry yeast
4
cups sifted all-purpose flour
1
teaspoon soft butter or margarine
Method
1.
In medium bowl, pour boiling water over
oats. Add molasses, salt, and 3
tablespoons butter, stirring to mix well; cool.
2.
If possible, check temperature of warm
water with thermometer. Sprinkle yeast
over warm water in large bowl of electric mixer, stirring until dissolved.
3.
Stir in oatmeal mixture. Gradually add 2 cups flour; at medium speed,
beat 2 minutes. Mix in rest of flour by
hand till well blended.
4.
Cover with towel; let rise in warm place
(85F), free from drafts, until double in bulk – about 30 minutes.
5.
Grease a 9-by-5-by-3-inch loaf pan.
6.
With wooden spoon, beat batter 25
vigorous strokes. Spread evenly in pan,
using a buttered spatula to smooth top.
Cover with towel; let rise in warm place (85F), free from drafts, until
1 inch from top of pan.
7.
Meanwhile, preheat oven to 425F.
8.
Bake loaf 40 to 50 minutes, or until it
sounds hollow when rapped with knuckle.
Remove from pan to wire rack.
Brush top with 1 teaspoon butter; cool completely.
Oatmeal Batter Bread was made and prepared by
Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe derived from McCall’s Cookbook an edition within 1940 and 1950; and the chapter Yeast
Breads - Batter Breads.
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