Brown Bread

This Oatmeal/molasses sweet bread is an east coast favorite with brown bread here in NW Ontario refers to whole wheat bread, its been an adjustment but I still call this recipe brown bread.

In a bowl, combine 1.5 cups boiling water, 1 cup oats, 2 Tbsp shortening, 2 tsp salt . Let cool to “warm”
In a bowl, dissolve 1 package (2-1/4 tsp) yeast in 3/4 cup warm water.
Sprinkle with sugar.

Add oat mixture, 1/4 cup brown sugar, 1/4 cup molasses and 3 cups flour; mix well. Add enough remaining flour to form a soft dough. turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl; turn 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 loaves. sprinkle some oats on top for appearance.

Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.
Bake at 375° for 30-35 minutes or until golden brown.

Remove from pans; cool on wire racks. Brush with butter for best taste.

Yield: 2 loaves.

Ingredients

1-1/2 cups boiling water
1 cup old-fashioned oats
2 tablespoons shortening
2 teaspoons salt
1 package (2-1/4 tsp) active dry yeast
3/4 cup warm water (110° to 115°)
1/2 teaspoon sugar
1/4 cup packed brown sugar
1/4 cup molasses
4-3/4 to 5-1/4 cups all-purpose flour
Melted butter

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