And because I want you to enjoy the same thing, here it is:
Oatmeal Casserole Bread
1 package active dry yeast
1-3/4 cups boiling water
3/4 cup oats (I use quick-cook oats)
1/4 cup molasses
1-1/2 tsp salt
3 tbs oil
1 tsp sugar
1/2 cup warm water (for yeast)
4 cups all-purpose flour
Pour boiling water over oats. Stir in molasses, salt and oil. Cool.
Dissolve sugar and yeast in warm water. Let rise 10 minutes.
Add yeast mixture and 1-1/2 cups flour to oat mixture. Beat on low speed of mixer for 30 seconds, then high for 3 minutes.
Stir in remaining flour by hand. Let rise until doubled. Beat 25 strokes.
Grease a 2 quart casserole and sprinkle with oats. Place dough in casserole and sprinkle with oats.
Let rise until dough is 1" above rim.
Bake at 375F for 35-45 minutes.
My notes:
I used a 1.6L CorningWare dish - I would have used a 2-quart dish if I owned one. No harm done, just remember to grease the top edge of the casserole dish, because your loaf will rise higher. I was out of active dry yeast, so I used my Fleishmann's Rapid Rise yeast, mixing it with the 1-1/2 cups flour first. The result was the same. This is a very sticky, shaggy dough. You CANNOT knead it, so don't even try. I use my KitchenAid mixer, using the dough hook for all steps, even the "beat 25 stokes". This recipe makes a light, yet moist bread. I guarantee you, it won't be around for long. I'm working on my third slice, don't tell anyone...
