Oatmeal Herb Bread
1 cup quick cooking rolled oats
2 1/2 cups boiling water
1/2 cup butter or margarine
1/2 cup packed brown sugar
1 teaspoon salt
5 1/2 - 6 cups all-purpose flour
1 package active, dry yeast
3-4 tablespoons freshly snipped herbs (combination of basil, oregano,marjoram or thyme or 1 to 2 teaspoons dried herbs, crushed)
1/2 cup whole wheat flour
In a mixing bowl combine oats and boiling water. Stir in butter,brown sugar, and salt.
Cool mixture till warm (120-130 degrees F).
Meanwhile, in a large mixing bowl stir together 1 3/4 cups of the all-purpose flour and yeast.
Add warm oatmeal mixture.
Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
Beat on medium speed for 3 minutes.
Stir in herbs, whole wheat flor, and as much of the remaining all-purpose flour as you can.
Turn out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic(6-8 minutes).
Shape into a ball.
Place in a lightly greased bowl; turn once.
Cover and let rise in a warm place till double (about 1 to 1 1/2 hours).
Punch down dough. Divide in half.
Cover and let rest 10 minutes.
Lightly grease two 9x593-inch loaf pans.
Shape each half of dough into a loaf and place in pans or shape portions of dough into 5-inch rounds and place on greased baking sheets.
Cover loaves and let rise in a warm place till nearly doubled (about 30-45 minutes).
Bake in 375 degree F oven for 40 to 45 minutes or till bread sounds hollow when tapped.
Remove from pans or baking sheets; cool on wire racks.
Pairs Well With
I used to make this quite often as a substitute for white bread for sandwiches. Just found it looking for new recipes to post here. Enjoy!