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Batter Bread




Source of Recipe


Internet


List of Ingredients




2 packages active dry yeast
2 teaspoons salt
5 cups all purpose flour
1 cup quick cooking oats, uncooked
1/2 cup light molasses
1 tablespoon margarine or butter plus 2 teaspoons for glazing

In large bowl, combine yeast, salt, and 2 cups flour. In 2 quart saucepan, mix oats, molasses, 1 tablespoon margarine and 2 1/4 cups water. Heat over low heat until very warm (120 degrees to 130 degrees F), margarine need not melt. With mixer at low speed, gradually, beat liquid into flour mixture just until blended. Increase speed to medium, beat 2 minutes. Beat in 1/2 cup flour to make a thick batter, beat 2 minutes longer, scraping bowl frequently with rubber spatula. With wooden spoon, stir in remaining 2 1/2 cups flour to make a stiff batter that leaves side of bowl. Cover bowl loosely with plastic wrap, let dough rise in warm place (80 degrees to 85 degrees F) about 1 hour, until doubled. Grease two 2 quart round, shallow casseroles. With wooden spoon, stir down batter. Divide in half and turn into casseroles, with greased fingers, turn to grease tops and shape each into a ball. Cover loosely with plastic wrap, let rise in warm place about 45 minutes, until doubled. Preheat oven to 350F. Bake 40 minutes, or until loaves sound hollow when lightly,tapped with fingers. Remove loaves from casseroles. If you like, for a soft crust, rub tops with remaining 2 tablespoons softened margarine, cool on wire racks. Servings: 24.


Recipe