Anthony tweeted a picture of some bread I baked yesterday and a few people (well 2) asked for the recipe. This is one of my favourite bread recipes and it is one that I always asked my mom to make for me and I started making when I moved out here to BC and it was much harder to get someone else to bake bread for me.
Prep Time: 40 minutes plus 1 and 1/4 hour first rise, 15 minutes rest, 1 hour second rise
Bake Time: 25-35 minutes
Oven Temp: 400 F
Makes: 4 Loaves
3 cups boiling water
2 cups rolled oats
1/4 cup shortening
2 tsp sugar
1 cup lukewarm water
2 pkgs active dry yeast (each pkg = 2 1/4 tsp yeast)
2/3 cup light molasses
4 tsp salt
7 1/2 cups flour ( can be a mix of white and whole wheat.)
In a large bowl pour 3 cups of boiling water over 2 cups rolled oats, 1/4 cup shortening. Stir until shortening is melted and let stand about 20 minutes stirring occasionally.
Meanwhile dissolve 2 tsps sugar in 1 cup lukewarm water. Over this sprinkle 2 packages active dry yeast. Let stand for 10 minutes. Keep at a temperature of about 80 F. Then stir briskly with a fork.
Add to the partially cooled rolled oat mixture 2/3 cup molasses, 4 tsp salt. Cool to lukewarm. Add softened yeast to lukewarm rolled oat mixture. Stir.
Beat in 2 and a 1/2 cups flour. Then add another 5 and a 1/2-6 cups flour. Work in the last of the flour with a rotating motion of the hand.
Turn the dough onto a lightly floured board and knead for about 8-10 minutes. Shape into a smooth ball.
Place dough in a lightly greased bowl, grease the top slightly, cover and let rise until doubled in bulk, about 1 and 1/4 hours. Keep the dough in a warm place about 80 F is ideal.
Punch down the risen dough and turn on to a lightly floured board. Cut into 4 equal pieces and form each into a smooth ball. Cover and let rest for 15 minutes.
Shape each ball of dough into a loaf. Place in the greased pans and grease the tops. Cover and let rise for an hour or until almost doubled in bulk.
Bake in a preheated 400F oven for 25 to 35 minutes.