Susanna's Brown Oatmeal Bread

There's nothing quite like the smell of baking bread and it's been far too long since I treated myself to that heavenly aroma. I got this recipe from one of my internet friends and use to make it all the time. I don't think she'll mind me sharing it here. When I make a batch I usually do three plain loaves and one loaf of cinnamon-raisin bread. This bread freezes well so if I don't have someone to share with I can put the extra in the freezer for another time.



Susanna's Brown Oatmeal Bread

4 cups boiling water
2 cups old-fashioned oats

Pour boiling water over the oats and let cool for 1/2 hour or so.

Mix together:

2 Tbs. yeast
2/3 cup warm water
1-1/3 cup brown sugar OR 2/3 cup honey
4 tsp. salt
6 Tbs. oil
Oatmeal mixture

Add about 8 cups of bread flour OR unbleached all-purpose flour. Stir in and then knead in additional flour (up to 10 cups total flour) until bread is smooth and not too sticky. Put into large bowl or pan and add oil to moisten the surface of the bread. Cover and let rise until double in size. Punch down and allow to rest for at least 20 minutes. Make into 4 loaves in greased loaf pans and let rise until double. Bake at 350F for 35 minutes. Let cool several minutes before removing from pans.

For cinnamon-raisin bread:

Divide the dough into 4 equal pieces after you have let it rest for the 20 minutes. Roll each piece out about 1/2 inch thick on a floured surface. Spread soft butter sparingly over it then sprinkle with cinnamon, sugar, and raisins. Roll up like cinnamon rolls, trying to keep it tight. Place in the loaf pan, seam side down, and let it rise before baking the same as the plain bread.