Bread by YiaYia
....where the aroma of fresh bread comes alive....
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Copyright 2008 -2011 Bread by YiaYia - All rights reserved
Makes 2 8 ½ X 4 ½ loaves
5 1/2cups sifted flour
1 cup rolled oats
2 1/4 oz. dry yeast
2 cups boiling water
5 tbsp. butter
1/2 cup light molasses
4 tsp. salt
2 eggs, lightly beaten
Combine the boiling water with the oats, butter, molasses and salt. Cool the mixture to
tepid, then add the yeast and mix well. Blend in the eggs and stir in the flour. The dough
will be softer than kneaded dough. Place the dough in a buttered bowl; cover it and store
it in the refrigerator for at least two hours, or until needed.
Remove the chilled dough and knead about five times (this helps to remove the air).
Shape it into two loaves on a well floured surface, place the loaves in buttered 8 1/2 by 4
½ loaf pans and them with a cloth. Let the loaves rise in a warm place until they double in
size, about two hours.
Bake in a preheated 375 degree oven for about one hour, or until the loaves sound
hollow when rapped on the bottom.
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