Oatmeal based bread, sweetened with molasses
and speckled with dried fruits. Try it for the holidays or give
as gifts. Would look really appealing if braided.
Fruited Holiday Bread
- 1 cup quick-cooking oats
2 cups boiling water
2 (1/4-ounce) packages
active dry yeast or 5 teaspoons active dry yeast
1/3 cup warm water
1/2 cup molasses
2 tablespoons butter, softened
2 1/2 teaspoons salt
1/4 cup chopped candied citron peel, see note
1/4 cup chopped mixed dried fruit
1/4 cup chopped candied red cherries
6 cups all-purpose flour
- Combine oatmeal with boiling water in
a bowl; mix well and let stand for 30 minutes. In a separate
bowl dissolve yeast in warm water (105°F-115°F); set
aside and allow to foam, about 5 minutes.
- Add molasses, butter and salt to oat mixture.
Stir in citron, dried fruit and candied cherries until mixed;
stir in yeast mixture. Gradually add flour, one cup at a time,
stirring well after each addition. Transfer to a floured surface;
knead until dough smooth and elastic 10 minutes or until smooth.
Place in a greased bowl, turning dough to grease all sides. Place
in a warm place, cover and let rise for 2 hours or until doubled
in size. Grease two 9 x 5 x 3-inch loaf pans; set aside.
- Punch dough down to press air out and
divide into two loaves. Place in prepared loaf pans; Set pans
in warm, draft-free place, cover and let rise for another hour
or until doubled in size.
Preheat oven to 325°F.
- Bake for 50 minutes, then cool on a wire
rack.
Makes 2 loaves.
Note:
Citron is a citrus fruit resembling a huge, rough lemon.May be
found in the baking aisle of a large grocery store, especially
around the winter holidays, or at a local European gourmet or
specialty food shop. If unable to find, substitute with dried
fruit such as figs or plums.
