OATMEAL BREAD

Makes 2 loaves

1/2 cup warm water
2 Tbs. dry yeast
3/4 cup water, boiling
3/4 cup rolled oats
1 cup buttermilk (or 1/3 cup powdered milk, 1 cup water,
1 tablespoon vinegar or lemon juice)
1/3 cup vegetable oil
1/2 cup honey or molasses
2 cups all-purpose flour
1 Tbs. salt
1/2 tsp soda
3 to 3 1/2 cups all-purpose flour

In small bowl, stir yeast into 1/2 cup warm water; allow
to stand until yeast dissolves and bubbles up. In medium
saucepan, bring 3/4 cup water to boiling; stir in oatmeal
and cook several minutes. Remove from heat; add
buttermilk, oil, and honey or molasses.

Sift flour, salt, and soda into a large mixing bowl. Add
yeast mixture and oats mixture and beat with wire whip or
slotted spoon; let stand 5 minutes. Gradually add enough
of remaining flour until dough is stiff enough for
kneading. Turn out onto floured surface and knead 8 to 10
minutes or until a soft, elastic ball forms. Place dough
in clean greased bowl, cover with plastic wrap and allow
to rise until double in bulk, about 1 1/2 hours. Punch
down dough and divide into two portions; cover with bowl
or towel and allow to rest 10 minutes.

Form into loaves and place in greased 8 x 4-inch pans.
Cover and let rise until double in bulk. Bake at 350o to
375o for 45 to 50 minutes or until done. Remove from oven
and turn out to cool on wire rack.