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Cook'n with Betty Crocker 
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Oatmeal-Molasses Bread |
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Print this Recipe Low-Fat Prep: 10 min; Rise: 1 hr 30 min; Bake: 55 min; 1 loaf, 16 slices 3/4 cup boiling water 1/2 cup old-fashioned or quick-cooking oats 3 tablespoons shortening 1/4 cup mild-flavor molasses 2 teaspoons salt 1 package regular or quick active dry yeast (2 1/4 tsp) 1/4 cup warm water (105 to 115*) 1 large egg 2 3/4 cups all-purpose* flour Butter or stick margarine, softened, if desired 1. Grease bottom and side of loaf pan, 9 X 5 X 3 or 8 1/2 X 4 1/2 X 2 1/2 inches, with shortening. Mix boiling water, oats, shortening, molasses and salt in large bowl; cool to lukewarm. 2. Dissolve yeast in warm water. Add yeast mixture, egg and 1 1/2 cups of the flour to the oat mixture. Beat 2 minutes with electric mixer on medium speed, scraping bowl frequently. Stir in remaining 1 1/4 cups flour until completely mixed. 3. Spread batter evenly in pan and pat into shape with floured hands. Cover loosely with plastic wrap and let rise in warm place about 1 hour 30 minutes or until batter is 1 inch from top of 9-inch pan or reaches top of 8 1/2-inch pan. 4. Heat oven to 375°. 5. Bake 50 to 55 minutes or until loaf is brown and sounds hollow when tapped. (If loaf browns too quickly, cover loosely with aluminum foil during last 15 minutes of baking.) Remove from pan to wire rack. Brush top of loaf with butter if desired; cool. *If using self-rising flour, omit salt. NUTRITION FACTS: 1 Slice:; Calories 125 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 15mg; Sodium 300mg; Carbohydrate 22g (Dietary Fiber 1g); Protein 3g % DAILY VALUE:; Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 8% DIET EXCHANGES:; 1 Starch; 1/2 Fruit; 1/2 Fat From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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