During the holidays, there are always plenty
of leftovers: turkey, goose, ham, roast pork, lamb -- you get
the picture. How better to handle them than to make sandwiches?
And what better sandwiches are there than those made with homemade
bread? This bread, fragrant with caraway and a hint of nutmeg,
is perfect with roasted meats.
Herbed Holiday Bread
1 cup quick-cooking oats
2 cups boiling water
2 (1/4-ounce) packages
active dry yeast or 5 teaspoons
1/3 cup warm water
1/2 cup molasses
2 tablespoons butter, softened
2 1/2 teaspoons salt
2 teaspoons caraway seeds
1 teaspoon coarsely ground black pepper
1/2 teaspoon ground nutmeg
6 cups all-purpose or bread flour
Combine oatmeal with boiling water in
a large mixing bowl; let stand for 30 minutes.
In a separate mixing bowl dissolve yeast in warm water (105°F-115degF);
set aside and allow to foam, about 5 minutes.
Add molasses, butter and salt to oatmeal
mixture, stirring until combined. Stir in yeast mixture, caraway
seeds, black pepper and nutmeg. Gradually add flour, one cup
at a time, stirring well after each addition. Transfer to a floured
surface; knead until dough is smooth and elastic, about 10 minutes.
Place in a greased bowl, turning dough
to grease all sides. Place in a warm spot, cover and let rise
for 2 hours or until doubled in size. Grease two 9 x 5 x 3-inch
loaf pans; set aside.
Punch dough down to press air out and
shape into two loaves. Place in prepared loaf pans, cover and
let rise for 1 hour or until doubled in size.
