OATMEAL BREAD

Cindy H.

½ c warm water
2 T active dry yeast
1 cup boiling water
¾ c rolled oats
½ cup honey or molasses
1 c buttermilk
1/3 c oil
2 c flour
½ tsp soda
1 T salt
3-3 ½ c flour

In a small bowl, stir yeast into ½ cup warm water. Allow to stand until yeast dissolves and bubbles up. In medium saucepan, bring 1 cup water to boiling; stir in oatmeal and cook several minutes. Remove from heat; add buttermilk, oil, and honey or molasses. Sift 2 cups flour, salt, and soda into a large mixing bowl. Add yeast mixture and oats mixture and beat with wire whip or slotted spoon; let stand 5 minutes. Gradually add enough of the remaining flour until dough is stiff enough for kneading. Turn out onto a floured surface and knead 8-10 minutes or until a soft, elastic ball forms. Place dough in a clean greased bowl and cover. Allow to rise until double, about 1 ½ hours. Punch dough down and divide into two portions. Cover and allow to rest 10 minutes. Form two loaves and place in greases loaf pans. Cover and let rise until double. Bake at 350 degrees for 45-50 minutes. Remove and cool.