8 : c Flour
2 : c Lukewarm milk
1 : /2 c Lukewarm water
1 : Cake household yeast
1 : c Sugar
1 : ts Salt
44 : Eggs (whole; beaten)
1 : c Melted butter or oleo
0: Prep: 20 min plus rising and cooling Bake: 40 min Makes: 2 loaves, 12 servings each In large bowl, combine yeast, salt and 2 C flour
1: In 2 qt saucepan, mix oats, molasses, 1 T margarine, and 2 1/4 C water
2: Heat over low heat until very warm (120-130F); margarine need not melt
3: With mixer at low speed, gradually beat liquid into flour mixture just until blended
4: Increase speed to med; beat 2 min
5: Beat in 1/2 C flour to make a thick batter; beat 2 min longer, scraping bowl frequently with a rubber spatula
6: With wooden spoon, stir in remaining 2 1/2 C flour to make a stiff batter that leaves side of bowl
7: Cover bowl loosely with plastic wrap; let dough rise in warm place (80-85F) about 1 hr, until doubled
8: Grease two 2 qt round, shallow casseroles
9: With wooden spoon, stir down batter
10: Divide in half and turn into casseroles; with greased fingers, turn to grease tops and shape each into a ball
11: Cover loosely with plastic wrap; let rise in warm place about 45 min, until doubled
12: Preheat oven to 350F
13: Bake 40 min, or until loaves sound hollow when lightly tapped with fingers
14: Remove loaves from casseroles
15: If you like, for a soft crust, rub tops with remaining 2 tsp softened margarine cool on wire racks
16: INFO: Batter breads are a quick way to enjoy yeast breads
17: Because they don't require kneading, the relatively soft, sticky batter usually calls for vigorous beating to develop the gluten, which gives the bread its structure and allows it to rise
18: Batter breads have a rustic appearance
19: Although the texture won't be as fine-crumbed as bread that has been kneaded, the taste is still delicious
20: This is an amazing tasting loaf of bread!! Absolutely wonderful
21: Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie
22: com> NOTES : Cal 134
23: 3, Fat 1
24: 3g, Carb 26
25: 8g, Fib 0
26: 6g, Pro 3
27: 6g, Sod 189mg, CFF 8
28: 8%
29: Recipe by: GH, Oct 1997 Posted to Digest eat-lf
30: v097
31: n237 by Reggie Dwork <reggie@reggie
32: com> on Sep 19, 1997