Soft Oatmeal Molasses Bread

First I would like to say that the bread was excellent! However, one glaring error in the amount of yeast had me scratching my head and finally asking for a Forum 'Helper' to give me some advise. 1 oz. of yeast, was way, way, way too much to make 2 loaves of bread.<br/>Grandma 2969 might have meant one package, or 2 and 1/4 tsps of yeast....big difference.<br/>Also, I don't personally suggest mixing the first four ingredients together - instead mix the first three and add the small amount of sugar to the yeast mixture (it works as a 'feeder' for the yeast.......those were the changes I made and that I believe will result in two delicious loaves of bread. So these are the only reasons for my rating of 4 otherwise it would be 5 ..... but 1 oz. of yeast would definitely result in a catastrophe.

First of all, I will admit I am bad at making bread. When I tried this recipe, for some reason it did not rise. So I took the dough and divided it up into small discs and baked it. I was thinking something like pita, okay, not quite. But the flavor is great. It has a nice sweetness. I am planning on making some egg sandwiches on my flat bread... I will have to try this again and try to figure out what I did wrong.

Very good bread! I used an entire 1/2 Cup of dark Robust Molasses - this gave it a great aroma & more molasses taste (stronger than a hint, but not at all overwhelming). Even the crust and ends were good!

We really love this flavorsome, lightly fragrant, tender, and non-crumbly oatmeal bread. My taste buds cannot actually make out the molasses. It gives the bread a delicate flavor but not an obvious molasses taste. I may try increasing it just a bit. This delicious bread will, I expect, become a staple in my house. Thanks for sharing the recipe!

Wonderful bread!! Very moist, nice and chewy (like I like it!). Very mild Molasses flavor (I added a tiny bit more, because I love molasses). Came out perfectly!