Recipe: Hazel Lee's Oatmeal Bread Recipe

Hazel Lee's Oatmeal Bread
Found this at Yankee Magazine.com
Yield: 2 Loaves

"The ladies of Lyme, Connecticut, tell us that the late Mrs. Clarence Lee was locally famous for her homemade bread. After tasting this loaf, we know why!"

2 cups rolled oats (not instant or quick-cooking)
2 tablespoons margarine or butter
3/4 cup molasses
1 tablespoon salt
2 cups boiling water
2 packages active dry yeast
1/2 cup warm water (110 Degrees F)
5 to 6 cups all-purpose white flour

Combine the oats, margarine, molasses, and salt in a large bowl. Add the boiling water and mix well. Let stand 1 hour.

Dissolve the yeast in the 1/2 cup warm water, when bubbly, add to the oat mixture. Work in the flour to make a thick dough. Knead well and continue to add flour until the dough is shiny and no longer sticky.

Place in a greased bowl, cover, and set in a warm place to rise until doubled, about 1-1/2 hours.

Divide in half, shape into two loaves, and put into two greased 8-inch by 4-inch loaf pans. Let rise again until well shaped and doubled. Preheat the oven to 350 Degrees F.

Bake for 1 hour. Let cool on wire racks for 10 minutes, then turn out of the pans to cool completely. When cool, wrap and store. This bread freezes very well.

Found at http://www.YankeeMagazine.com/getrecipe/317

I have a copy of Joy of Cooking and looked for the recipe, my issue February 1976 does not contain the recipe you are asking for. Thought you might be interested in seeing this recipe. Also, check the recipe posted by Gladys/PR for Molasses Oatmeal Bread at Item 17 on this page.