Molasses Oatmeal Bread

I love Molasses.

There I have said it.

I am a molasses snob too.

I want my molasses (sorghum) to taste just like I used to eat on hot biscuits at my grandma’s house.

I was so excited that I  found a farmers market in Springfield (Baby College Girl lives there) where a Mennonite family sells the exact tasting molasses I am looking for.

I pretty much bought them out, the last time I was in Springfield,

Anywho, when I can across this old bread recipe and it had molasses in it, I knew I would have to give it a try.

Here is what you need to make this bread.

You will need oatmeal, butter, flour, yeast and molasses or sorghum.

         

First thing you do is put the oatmeal in a bowl and pour hot water over it. Let it set for about 45 minutes or until it thickens up.

         

Now, you add the softened butter and the molasses. Stir to combine.

         

Add the yeast to lukewarm water to dissolve . Add the salt to the oatmeal and molasses mixture.

         

Once the yeast has dissolved you can add it to the molasses and oatmeal mixtures. Now, I switched to my stand mixer. I poured in the oatmeal mixture and added the flour.

I put on my dough hook and kneaded in the flour. The dough is very soft and sticky and that is ok for now.

I covered the dough with plastic wrap and put a towel over the bowl. I set the bowl in a warm place in my kitchen until it doubled in size.

In about a hour or so, the dough has risen to double it’s size.

Take the dough out of the bowl and put in on a well floured surface.

I sprinkled some more flour on top. I then kneaded the dough by hand, adding more flour as needed until I got a soft dough.

         

I cut the dough in half. I then formed the dough into loaves.

         

I put the loaves into little greased loaf pans. I covered them with a towel until they doubled in size.

Bake in a preheated 350 degree oven for about 50 minutes. Let cool in the pans for 10 minutes then remove.

Try to wait until the bread cools before slicing. I have a hard time with this!

I took one of these loaves to my sister Jeanie Beanie’s house for her dinner after church on Sunday. My other loaf is almost gone. Yikes! It went great with the beef stew I made for dinner.

Hope you give it a try.

Here is the recipe:

Molasses Oatmeal Bread

Ingredients:

2 cups boiling water

1 cup quick or regular oats

1/2 cup molasses or sorghum (do not use blackstrap molasses, it is too bitter for this recipe)

1 tablespoon butter

1 1/2 teaspoon salt

1/2 cup lukewarm water

1 package yeast

4 1/2 cups to 5 cups of flour (you will use an additional 1/2 to 3/4 cups for kneading later)

Directions:

Mix boiling water and the oats together in a large bowl. Let it sit for up to one hour or until the oatmeal thickens. Now, add the molasses, slat and butter. Stir to combine. In a small bowl, put the lukewarm water and yeast, stir to dissolve the yeast. Add the yeast mixture to the oatmeal mixture and stir together. Pour the oatmeal mixture into a stand mixer with an attached dough hook. Add the flour. Knead the flour and oatmeal mixture together for about 5 to 6 minutes. The dough will be sticky. If you do not have a stand mixer,  you can beat the flour in by hand as the dough is pretty soft.  Cover the dough with plastic wrap to prevent from drying out and then cover with a towel. Let the dough rise until it has double in size. Punch the dough down and put on a floured surface. Add enough flour to make the dough firm enough to knead. Shape the dough into two loaves. Put the loaves in greased loaf pans. Cover the pans with a towel and let rise till double. Bake the loaves in a preheated 350 degree oven for about 50 minutes. Let the loaves cool in the pans for about 10 minutes. Then take out of the pans and cool on a cooling rack.

Enjoy!

Becky

Other post you may want to check out:

                                       

Overnight Cinnamon Rolls                        Molasses Cookies                             Sausage Gravy and Biscuits

 

Favorite Farmer’s Oatmeal Cake

Jeanie Beanie is having a Par—tay!

Well, she  had everyone over for lunch after church yesterday. She made  Oven BBQ Ribs and a whole bunch more goodies. I am bringing my left over Frozen Fluffy Strawberry Pie.

Now, don’t get all worked up, I did not just bring left overs ; ). I made a fresh batch of Grandma Jackie’s Broccoli Rice Casserole, a loaf of Oatmeal Bread, and this scrumptious Favorite Farmer’s Oatmeal Cake.

I saw this recipe in a Taste of the South magazine a month or so ago. It has taken me this long to finally get around to making it. I had a little bite last night and if I had not already eaten a big warm slice of the Oatmeal Bread, there might not have been any cake left to take to Jeanie Beanie’s house. It has a moist cake bottom and you put a icing topping on top, that has coconut and pecans in it. You spread the topping on, and bake the cake a few more minutes and the topping (icing) bakes right on top of the cake.

Pretty amazing right?

Here is what you need to make this feel good and taste delicious cake:

You need oatmeal, flour, brown and white sugar, eggs, baking soda, butter, nutmeg water, salt vanilla, coconuts and pecans.

Here is how you get started:

         

This is a part one of the recipe. The first thing you do is take the oatmeal and pour boiling water over it. Let it set for a hour until it thickens.

         

In a separate large bowl, beat together with an electric mixer the shortening, brown sugar and white sugar.

         

Next, you add in the two eggs and beat them in until they are fully incorporated.

         

Now, it is time to start adding the dry ingredients. Start by add the oatmeal that you softened with boiling water. Then add the flour.

         

Now you can add in the salt, baking soda and nutmeg. Then add in the vanilla.

Mix all the ingredients together and pour into a greased 8 by 8 pan. Bake at 350 for about 30 minutes. Now you are done with part one.

        

This is part two of the recipe. In a medium bowl you can start putting together the topping. Put in the softened butter and the coconut.

         

Now, add in the brown sugar and the egg yolks.

         

Last, add the chopped pecans and mix everything together until it is well blended. Now, wait until the cake is baked until slightly brown on top.

After the cake has baked for about 30 minutes take it out to put the topping on.

Spread the topping to top of the cake. Don’t worry if you cannot spread it out evenly, the topping spreads as it bakes. Put the cake back in the oven for another 15 to 20, or until the topping is slightly brown.

Here is a picture of it all baked up. : )

Here is the recipe:

Favorite Farmer’s Oatmeal Cake

Adapted from Taste of the South Magazine (I love these magazines)

Ingredients:

(for the cake)

1 cup quick cooking oats (not instant)

1 1/2 cup boiling water

1/2 cup vegetable shortening

1 cup brown sugar

1 cup sugar

2 large eggs

1 1/2 cup flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon nutmeg

1 teaspoon vanilla (I used pure vanilla)

(for the topping)

1/2 butter, softened

1 cup sweetened flaked coconut

1 cup brown sugar

2 large egg yolks

1 cup chopped pecans

Directions:

In a medium size bowl, combine the quick cooking oats and the boiling water. Let it stand until it thickens about 30 minutes. In a large bowl, beat the shortening, brown sugar and white sugar together until fully mixed. Add the eggs and beat in. Add in the thickened oatmeal, flour, baking soda, nutmeg, salt and vanilla. Beat all the ingredients together until they are combined. Pour batter into a greased 8 by 8 baking pan. Bake the cake in a preheated 350 degree oven for about 25 to 30 minutes, or until the top is slightly browned.

Make the topping while the cake is baking.  In a medium size bowl, combine the butter, coconut, brown sugar, egg yolks and pecans until combined.

When the cake is slightly brown on top, drop the topping by spoonful’s on top of the cake. With a spatula, spread the topping over the hot the cake, being careful no to teat the cake.

Put the cake with the topping on, back into the oven and bake another 15 to 20 minutes, or until the topping is slightly browned. Be careful not to over cook the cake.

Don’t you just want to stick your fork in it and take a bite.

I sure did!

If you love oatmeal as much as I do, try making my Oatcake with Blackberries and Blueberries.

Enjoy!

Becky