No-Knead Oatmeal Bread...Foodie Friday...

It's party time today for Foodie Friday and I am bringing a hot loaf of bread to the celebration. I was originally planning to bring Chinese Food to continue with my Chinese New Year theme but had to put that recipe on hold. My imaginary sue chef did not show up so "Mr. Vundervants" had to step up to the plate and help. I did not think that my little sous chef was up to all that chopping since he can barely handle a spoon and fork at his young age! His kitchen gadget of choice is a sippy cup!

This delicious bread recipe comes from Kathleen's Bake Shop Cookbook . I have made this easy oatmeal bread for years. The best is that it is No-Knead. You still need to allow a few hours from start to finish but mostly it is time just waiting for the dough to rise twice.

Punching down the dough is the most fun for my little sue chef.

Allow for time to wash your hands after you punch down the dough.

"Mr. Vundervants" hates to have have his hands dirty.
He said this was "YUCKY".

No-Knead Oatmeal Bread

1 cup firmly packed dark brown sugar
1 tablespoon salt
1 3/4 cup old fashioned rolled oats
3 cups boiling water
2 tablespoons butter
1 package dry yeast
1/4 cup warm water
6 cups all purpose flour

In a large bowl stir together sugar, salt and oats.
Add boiling water and butter; let stand until lukewarm.

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Sprinkle yeast into 1/4 up warm water and stir until dissolved.
Add yeast mixture to oat mixture.
Stir in flour 1 cup at a time.
Dough will be sticky.

Transfer to a greased bowl, cover blow with plastic wrap, and let rise until doubled in bulk.
Life and drop into bowl three to four times.

Grease two 9- by 5 by 3-inch loaf pans and divide dough into two equal portions.
Cover with a towel and let rise until doubled in bulk.

Bake in a preheated over at 450 F. for 10 minutes.
Lower oven to 350 F. and bake for anothher 45 minutes, or until bread sounds hollow when tapped withe your finder.

Remove bread immediately from pans and cool on wire racks. Yields 2 loaves.

If you would like to participate or view more recipes please visit our hostess at designsbygollum HERE. Michele it certainly has been so much participating each week in your amazing Foodie Fridays and I look forward to continue participating in the fun. Thank You!