Quaker Oats Bread

By the RecipeCafe Archives

Ingredients

• 2 cups (480 ml) boiling water
• 1 cup (90 g) Quaker Rolled Oats
• 0.5 cup (170 g) molasses
• 0.5 tablespoon (9 g) salt
• 0.5 yeast cake dissolved in 1/4 cup (60 ml) lukewarm water
• 4 cups (540 g) bread flour (see notes for biscuit variation)

Instructions

1. 1. Combine oats and boiling water in a large heavy saucepan or mixing bowl. Let the oats soak (hydrate) for 1 hour, until the mixture has thickened and cooled to room temperature or slightly warm — no hotter than 110°F (43°C) before adding yeast.
2. 2. Dissolve the 1/2 yeast cake in 1/4 cup (60 ml) lukewarm water (95–105°F / 35–40°C) and let stand 5–10 minutes, until foamy (blooming: activating dried yeast in warm liquid to confirm viability).
3. 3. Add the molasses, salt, bloomed yeast mixture, and flour to the soaked oats. Stir until a cohesive, shaggy dough forms.
4. 4. Beat the dough thoroughly by hand with a wooden spoon, 4–6 minutes, until the dough is smooth and pulls away from the sides of the bowl. Cover with a clean cloth and let rise in a warm spot (75–80°F / 24–27°C) for 1 to 1 1/2 hours, until doubled in volume and a fingertip indent made in the surface springs back slowly.
5. 5. Grease two 8x4-inch (20x10 cm) loaf pans with butter. Punch down the risen dough, then beat thoroughly again, about 2 minutes. Turn the dough into the prepared pans, dividing evenly. Smooth the tops.
6. 6. Let the shaped dough rise again, uncovered, in a warm spot for 45–60 minutes, until the dough crowns 1/2 to 1 inch (1.5–2.5 cm) above the rim of the pan and jiggles slightly when the pan is gently shaken.
7. 7. Bake in a 375°F (190°C) oven for 35–45 minutes, until the tops are deep golden brown, the loaves sound hollow when tapped on the bottom, and an instant-read thermometer inserted in the center reads 195–200°F (90–93°C). Remove from pans immediately and cool on a wire rack for at least 30 minutes before slicing.
8. 8. BISCUIT VARIATION: Reduce flour to 4 cups (480 g). The mixture will be a soft, sticky dough. To shape biscuits, drop spoonfuls of dough into a plate of flour, coat the outside generously, and form into rounds with well-floured palms. Place on a greased baking sheet and bake at 425°F (220°C) for 12–16 minutes, until risen, golden brown on top, and firm to a light press.