Brown Bread

From the 2000 KLO dinner — Surf-n-Turf

Brown Bread

  • 1-1/2 cups boiling water
  • 1 cup old-fashioned oats
  • 2 Tbsp shortening
  • 2 tsp salt
  • 1 pkg active dry yeast
  • 3/4 cup warm water (110 to 115 F)
  • 1/2 tsp sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup molasses
  • 4-3/4 to 5-1/4 cups all-purpose flour
  • melted butter or margarine

In a bowl, combine the first 4 ingredients. Cool to 110 to 115 F. In a mixing bowl, dissolve yeast in warm water. Sprinkle with sugar. Add cooled oat mixture, brown sugar, molasses, and 3 cups flour; mix well. Add enough remaining flour to form soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes.

Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down. Divide in half; shape into loaves. Place in 2 greased 9″ x 5″ x 3″ loaf pans. Cover and let rise until doubled, about 30 to 45 minutes.

Bake at 375 F for 30 to 35 minutes, or until golden brown. Remove from pans; cool on wire racks. Brush with butter. Yields 2 loaves.

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