[Sca-cooks] No Knead Bread

[Kathleen Gormanshaw]

I tried the recipe today, and am fairly pleased.  I find it a tad
salty though, do you think I could cut the salt to 3 tsp without
affecting the rest of the chemistry?

Eyrny

On Tue, May 18, 2010 at 5:24 PM, Jane Merrilees <janemerrilees at yahoo.com> wrote:
> OOP but oh so good...
> >From my mom's 1948 Better Homes and Garden Cook Book...
>
> Quick method (no knead) Oatmeal Bread:
>
> 2 cups boiling water
> 1 cup quick cooking oatmeal ( not instant..and I use regular. I think back then people mostly ate steel cut or some other longer cooking type)
> 1/3 cup shorting (butter is best but you can use oil, I don't use crisco any more)
> 1/3 cup light molasses
> 4 teaspoons salt
> 2 cakes or 2 packages granular yeast ( 21/2 teaspoons... don't use rapid rise)
> 2 beaten eggs
> 51/2 cups flour ( I use unbleached now)
> Combine water, rolled oats, shorting, molasses and salt. Cool to lukewarm Add yeast, mix well. Blend in eggs. Add flour : mix unil dough is well blended. (This dough will be softer than a kneaded dough.) Place dough in a greased bowl and cover. Store in refridgerator or cold place at least 2 hours or until needed. On a well-floured board shape dough in two loves: Place in greased 9 by 4 by 3-inch pans and cover. Let rise in warm place (80* to 85*) until doubled in bulk, about 2 hours. Bake in moderate oven (375*) 1 hour. (keep a close watch, it usually takes about 30 min...I always wondered if it was a typo!)