Frank's Recipes! Yankee Oatmeal Molasses Bread

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Yankee Oatmeal Molasses Bread

A butter and molasses glaze gives this delicately flavored loaf a glossy finish, which makes for a beautiful presentation at the table.

1/2 cup packed old-fashioned oats
3/4 cup boiling water
1 cup warm water (105°F to 115°F)
1 envelope dry yeast
6 tablespoons light unsulfured molasses
2 tablespoons (1/4 stick) butter
1 1/4 teaspoons salt
4 1/2 cups unbleached all purpose flour

Glaze:
1 tablespoon melted butter mixed with
1 teaspoon light unsulfured molasses
1 tablespoon old-fashioned oats

Place 1/2 cup oats in large bowl of electric mixer fitted with dough hook; pour 3/4 cup boiling water over. Let stand 30 minutes (water will be absorbed and oatmeal will be very soft). Pour 1 cup warm water into 2-cup glass measuring cup. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Mix molasses, 2 tablespoons butter and salt into oat mixture in bowl. Mix in yeast mixture. Add enough flour, 1 cup at a time, to form medium-soft dough, mixing at medium speed until well blended, about 3 minutes. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if dough is too sticky, about 5 minutes. Form dough into ball. Butter large bowl; add dough, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. Position rack in center of oven and preheat to 400°F.

Butter 9x5-inch loaf pan. Punch down dough; turn out into floured surface and knead 3 minutes. Form into 8-inch-long loaf. Transfer to prepared pan. Cover with plastic, then towel; let rise in warm draft-free area until dough has risen about 1/2 inch above rim of pan, about 45 minutes. Bake bread 10 minutes; reduce temperature to 350°F.

Bake 25 minutes longer. Brush top of bread with glaze; sprinkle 1 tablespoon oats over. Bake until bread is golden and sounds hollow when tapped on bottom, about 10 minutes longer. Transfer to rack; cool in pan 10 minutes. Turn out bread onto rack; cool completely. (Can be made 2 weeks ahead. Wrap tightly in foil and freeze. If desired, reheat wrapped bread in 350°F oven about 15 minutes.