Oatmeal Molasses Bread

SUBMITTED BY: Nita Baird

"This bread has been our family's favorite for many years, and now I sent it to my out-of-town children. I added the aniseed to the recipe, which gives the bread a delicious, distinctive licorice flavor. It makes wonderful toast!"

RECIPE RATING:

Read Reviews (2)

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PREP TIME	50 Min
COOK TIME	40 Min
READY IN	1 Hr 30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 cups boiling water
1 cup old-fashioned oats
2 (.25 ounce) packages active dry yeast
1 1/3 cups warm water (110 degrees to 115 degrees)
1/2 cup molasses
2 tablespoons butter or margarine, softened
1 tablespoon aniseed
1 tablespoon salt
5 1/2 cups all-purpose flour

DIRECTIONS

In a bowl, pour boiling water over oats; let stand 30 minutes or until mixture has cooled to warm (110 degrees F-115 degrees F). In a large mixing bowl, dissolve yeast in warm water; let stand 5 minutes. Stir in oat mixture, molasses, butter, anise seed if desired, salt and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Shape into two loaves and place in greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees F for 40 minutes or until bread sounds hollow when tapped. Remove from pans to cool on wire racks.

FOOTNOTE

If Cooking for Two: Wrap one loaf in heavy-duty aluminum foil and freeze to enjoy later.

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REVIEWS

Reviewed on Dec. 31, 2006 by STARGRAMMA

Delicious bread, and really easy. I made this as part of my Christmas gifts this year. I gave... MORE

Reviewed on Jun. 29, 2007 by bestcooker

Though we love homemade bread, we found that, despite omitting the aniseseed, an already... MORE

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