Oatmeal molasses bread is still my favorite bread recipe in the entire world. My mom used to make it when I was little, and I’d eat it fresh out of the oven. It has a soft and chewy texture with a mildly sweet flavor.
Making the Dough
The older directions called for proofing yeast separately in a bowl, but that’s not necessary with instant yeast. Put all of the following into a mixing bowl:
2 1/2 c.warm water
1 T. sugar
1 T. yeast
2 T. oil
2 t. salt
1 c. oatmeal
1/2 c. molasses
Stir until the ingredients are just combined. Add to the bowl and stir until a dough forms:
6 c. flour
If it seems too sticky, add about 1 more cup of flour.
Spray two loaf pans and additional oil on the counter. Knead the dough a few times until it’s elastic, then divide it into 2 pieces.
Put the loaves into the prepared pans and let them rise a warm oven. I turn my oven on for 3 minutes, then turn it off and set a timer for 30 minutes. If the loaves haven’t risen enough by then, I set a timer for more time.
Baking the Loaves
When the loaves have risen to the tops of the bread pans, turn the oven to 350 and bake the loaves for 40-45 minutes, or until they are browned. There is no need to remove the loaves for the preheat! The preheat time is included in the baking time to make things easier.
After removing the loaves from the oven, butter the tops by rubbing a cold stick of butter over the hot loaf. Each loaf will use about 1/2 T. of butter.
Wait 10 minutes before turning the loaves out onto a cooling rack. Oatmeal molasses bread slices much better once it’s cooled, but warm bread with butter is so delicious!