When I was growing up the "Dartmouth Outing Club House" on Occum Pond was open as a restaurant during the summer months. It was operated by Jeanette Gill whose Outing Club Oatmeal Bread was legendary. I recently came across the recipe in Moogie's cookbook. Note that the recipe yields 4 loaves and scale accordingly.
"Pour
2 c boiling water over
1 c rolled oats
Add:
2 T shortening
Cool and add:
1/2 c dark molasses
2 t salt
Dissolve:
1 cake or 1 envelope dry granular yeast in luke warm water and add to oatmeal mixture. [Check yeast package for acceptable temperature range.]
Add:
5-6 cups flour beating in gradually
Turn onto floured board and knead until smooth looking. Turn into greased bowl. Cover and leave in warm place 1 hour or until doubled in bulk. Shape into 4 loaves and place in greased bread pans. Let rise again. Bake in moderate oven, 350 degrees F, for about 50 minutes or until well browned.
Yield four loaves, 1 1/2 pound each. Slice thick."
Reviewed 5/10/17
I made DOC Bread in the 1970's and '80's, often as Christmas gifts. Same recipe, courtesy of my parents, members of the Georgia Appalachian Trail Club. I could use a jar of molasses and then mix the yeast in the same jar, assuring it had food. Only problem; I rarely floured my table enough, leaving bread residue that had to be scraped off with a spatula.
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