oatmeal molasses bread

Up until recently, I was terrified of yeast.

Actually, it still kind of creeps me out. But when they work their little bacteria magic…oh it’s so worth it. Just try to think happy thoughts while they foam and come alive.

This bread is mild yet complex, with nutty sweet notes of molasses and cinnamon, and a faint hint of gingerbread.

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See the yeastiness? Go little microbes! Do your thing.

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Sprinkle the loaf with some cinnamon sugar before it goes in the oven.

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This is not too decadent and rich, it doesn’t contain any butter or oil, and there is no chocolate of ANY kind (shocking, I know).

It’s completely delicious (and easy!) nonetheless.

Oatmeal Molasses Batter Bread
from Baking Bites

2 1/4 tsp (1 packet) active dry yeast
1 cup warm water (110F)
2 1/2 cups all purpose flour
1/2 cup rolled/quick cooking oats
3 tbsp molasses
2 tbsp honey
1 tsp salt

Combine all ingredients in the bowl of an electric mixer and, using the regular paddle attachment, beat at low speed until combined. Then, continue mixing for about 4 minutes.
Grease an 8×4-inch loaf pan and spread dough into it. Cover with a piece of plastic wrap and let the dough rise until it reaches the top of the pan, about 1 1/2 hours.
Preheat the oven to 375F.
Sprinkle the loaf with cinnamon sugar.
Bake for 35 minutes, until well browned and hollow-sounding when tapped.
Turn out of pan and cool almost completely on a wire rack before slicing into thick slices with a serrated knife.

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