EASY OATMEAL BREAD

1 cup rolled oats
2 cups boiling water
1/2 cup molasses
1 tablespoon salt
1 cup warm water (110 to 115 degrees)
1 package active dry yeast
5 1/2 to 6 cups bread flour

In large bowl mix oats, boiling water, molasses and salt. Let cool to about 115 degrees.

In small bowl combine warm water and yeast; let stand 5 to 10 minutes.

Add to cooled oat mixture along with 2 cups flour; mix thoroughly. Gradually add enough flour to make soft dough. Turn out onto floured surface, cover and let rest 10 minutes.

Knead for 10 minutes or until dough is smooth and elastic. Form into 2 loaves and place in greased 9x5x3-inch pan. Let rise 1 hour or until doubled.

Bake in a preheated 450 degree oven for 10 minutes.

Reduce temperature to 350 and bake 30 to 35 minutes, or until loaf sounds hollow when tapped with fingers. Tent with foil during last 15 minutes to prevent over-browning. Remove from pan to cooling rack.

Makes 2 loaves
Source: North Dakota Wheat Commission