Irish Bread

This Irish Bread uses yeast rather than baking soda as the rising agent. The quick oats add moistness and the honey provides a hint of sweetness.

Ingredients:

3 1/2 cups lukewarm water (105-115°F), divided
3 packages active dry yeast
2 1/4 cups quick oats, dry
1 cup nonfat dry milk powder
1/2 cup honey
1/2 cup vegetable oil
3 eggs, beaten
1/4 cup molasses
1/4 cup cider vinegar
1 1/2 tablespoons salt
4 1/2 cups whole wheat flour
6-6 1/2 cups bread flour

Directions:

Makes: 4 loaves

Dissolve yeast in 1/2 cup of the lukewarm water, set aside. In a large bowl, place remaining 3 cups warm water. Stir in oats, let set 5 minutes.

Add the dissolved yeast, dry milk, honey, oil, eggs, molasses, vinegar, salt, and whole wheat flour. Beat 3 minutes. Gradually add enough of the bread flour to make a soft dough. Avoid adding too much flour which will produce a dry product.

Knead 10-12 minutes by hand or with dough hook. Place in lightly greased bowl, cover, let rise in an 80°F place until doubled. Punch down. If time permits, cover, let rise again. Punch down.

Divide in 4 equal pieces, cover, let rest 10 minutes.

Shape into loaves, place in greased 8 1/2 x 4 1/2-inch pans. Cover, let rise in a 90°F place until doubled.

Bake in preheated 375°F oven 35 to 40 minutes or until done. Tent loaves last 5 to 10 minutes with foil to prevent over browning.

Nutritional Analysis:
One 1-oz. serving provides 63 calories, 2 g protein, 10 g carbohydrates, 2 g fat, 8 mg cholesterol, 1 g dietary fiber, 17 mg calcium, 73 mg potassium and 124 mg sodium.