Northern Maine Oatmeal Bread (Recipe)

Ingredients

2 cups boiling water
1 tablespoon butter or margarine
1 cup rolled oats
1 package active dry yeast
1/2 cup warm water (110c to 115c)
1/2 cup molasses
2 teaspoon salt
5 3/4 to 6 1/4 cups all_purpose flour
Melted butter

Steps

1. In a large mixing bowl. combine the boiling water, butter and rolled oats and let stand for 1 hour (or for 30 minutes if you are using "quick" oats).

2. Dissolve the yeast in the 1/2 cup warm water.  Add the yeast mixture, molasses, salt, and as much flour as you can stir into the oat mixture.  Mix thoroughly.

3. On a lightly floured surface, knead the dough for 6 to 8 minutes, adding more flour, if necessary, to form a moderately stiff dough.

4. Place the dough in a greased bowl and turn the dough over once to grease the surface.  Cover with a damp cloth and let rise in a warm place until doubled in size (about 45 minutes).

5. Punch the dough down.  Divide the dough in half.  Cover and let rest for 10 minutes.  Shape each portion into a loaf.  Place each loaf, seam side down, in a greased 8x4x2-inch or 9x5x3-inch loaf pan and let rise again until almost doubled in size (30 to 40 minutes).  Preheat oven to 375.

6. Bake in the 375c oven about 40 minutes or until bread tests done.  Remove the loaves from the pans, brush the tops with melted butter to soften the crusts.  Cool the loaves on wire racks.

Tips:

If you like a rich molasses flavor, use dark molasses rather than light molasses.

There are two ways to shape bread into a basic loaf.  One way, shown here, is to roll each half of the dough into a 12x8-inch rectangle and roll up tightly, staring at one of the short edges.  Another way is to gently pull each half of the dough into a loaf shape and tuck the ends underneath.

For real down-home goodness, slather on the butter and your favorite jam or jelly.

Test for doneness by tapping the loaf with your finger.  A hollow sound means the loaf is baked properly.