{"id":846,"date":"2012-09-01T21:34:05","date_gmt":"2012-09-02T00:34:05","guid":{"rendered":"http:\/\/www.amandamackay.com\/handmade-blog\/?p=846"},"modified":"2014-11-09T21:39:07","modified_gmt":"2014-11-10T00:39:07","slug":"brown-bread-recipe-oatmeal-molasses-heavy-dense-bread","status":"publish","type":"post","link":"http:\/\/www.amandamackay.com\/handmade-blog\/2012\/09\/brown-bread-recipe-oatmeal-molasses-heavy-dense-bread\/","title":{"rendered":"Brown Bread Recipe | Oatmeal Molasses | Heavy Dense Bread"},"content":{"rendered":"

This recipe was given to me by my mother, who got it from her mother, who got it from an elderly lady who was in her 70`s, so this\u00a0recipe\u00a0is over \u00a0100 years old.\u00a0This recipe is actually a very good recipe if you like dense moist brown bread. Some people refer to it as oatmeal molasses bread<\/strong> which is what it is made out of however; I’ve always just refer to it as\u00a0brown\u00a0bread. This is my favorite brown bread recipe. The pictures show how it turns out, it was awesome.<\/p>\n

 <\/p>\n

\"Molasses<\/a>
Molasses Brown Bread Recipe Very Old<\/figcaption><\/figure>\n

Recipe:<\/p>\n

1. \u00a01 and 1\/2 cups of rolled oats(I used quick oats)
\n2. \u00a02 cups of boiling water
\n3. \u00a01\/2 tblsp of salt
\n4. \u00a01 tblsp shortening or lard, I used tenderflake and also fluffy before
\n5. \u00a01 tblsp of yeast (quick acting)
\n6. \u00a01\/2 cup of warm water
\n7. \u00a01 tsp of sugar
\n8. \u00a03\/4 cup molasses<\/p>\n

A space is thus buy cialis<\/a> routinely encoded as %20. Special Needs pharmacy levitra<\/a> children are those children who are born with smaller male organ. For example, a chronic health issue that causes anxiety can slow down one’s sexual response. http:\/\/frankkrauseautomotive.com\/?s=cars&car=1&stock&search_condition&search_make&search_year&search_model&search_dropdown_Min_price=0&search_dropdown_Max_price=0&search_dropdown_tran&search_dropdown_miles&searc<\/a> cialis soft 20mg The vitality tadalafil uk<\/a> of our immune system’s strength cannot be stressed enough. <\/span>4-5 cups of flour<\/p>\n

Steps:<\/p>\n

A. Mix item 1,2,3 and 4 and let stand until luke warm this is the oat mixture.
\nB. In \u00a0a seperate bowl gently stir 5,6,and 7 and let sit, this is the yeast mixture.
\nC. When \u00a0the oat mixture is warm-cool, add the\u00a0molasses\u00a0(item 8) and mix well. Do not add when mixture is too hot or it will change the texture and require more flour.
\nD. Add yeast mixture and stir and one cup of flour and beat well.
\nE. Keep adding flour in one cup intervals up to 4 or 5 cups. As you get near the end you may need to use your hands to work flour in.
\nF. Kneed bread for 10 minutes dusting surface with flour if needed. My judgement for when its done, the dough is no longer sticking to my hands. If using a Kitchenaid mixer I knead for 10 min after all flour is in, it should pull away from the sides of the bowl some.
\nG. \u00a0Place bread in a greased bowl and grease the all of dough. Let this rise until it doubles in size (60 min), MAKE SURE YOUR house is WARM if it is not, open your oven door and sit it near that. Or turn the over on 350 for about 1 min and turn it off, the semi warm airless environment is perfect for rising bread just make sure it’s not too close to the top and DON’T leave the oven on.
\n\"\"<\/a>
\nH. After risen, split into 4 pieces and form into balls and place them in the greased pans. and again let them rise to double the size.( 30-60min)
\n\"\"<\/a>
\nI. Bake them at 350\u25cb for about 30 -40 minutes.
\nJ. To tell they are done, they should be browned well on top and they should slide out of the pans, use over mitts and take them out of the pans right away to cool.