From mom
Oatmeal Bread
½ c warm water
2 T active dry yeast
¾ c water, boiling
¾ c rolled oats
1 c buttermilk (substitute works great)
1/3 c vegetable oil
½ c honey or molasses
2 c all-purpose flour
1 T salt
1 t soda
3 – 3 ½ c all-purpose flour
In small bowl, stir yeast into the warm water; allow to stand until yeast dissolves and bubbles up. In medium saucepan, bring the water to boiling; stir in oatmeal and cook several minutes. Remove from heat; add buttermilk, oil, and honey. Sift flour, salt, and soda into a large mixing bowl. Add yeast mixture ad oats mixture and beat with wire whip or slotted spoon; let stand 5 minutes. Gradually add enough of remaining flour until dough is stiff enough for kneading. Turn out onto floured surface and knead 8 to 10 minutes or until a soft, elastic ball forms. Place dough in clean greased bowl, cover with plastic wrap and allow to rise until double in bulk, about 1 ½ hours. Punch down dough and divide into two portions; cover with bowl or towel and allow to rest 10 minutes. Form into loaves and place in greased 8x4” pans. Cover and let rise until double in bulk. Bake at 350 for 45-50 minutes or until done. Remove from oven and turn out to cool on wire rack. Makes 2 loaves. Buttermilk substitute for 1 cup: 1 T lemon juice or vinegar, 1 c water, 1/3 c powdered milk
