Here's one I haven't long time!!
Almost forgot about it! But it's wonderful and makes the most awesome toast!

Dartmouth oatmeal bread....
Proof 1 packet of dry yeast with 2 Tsp sugar in 1/2 cup of warm water.
Stir 1 cup of rolled oats ( not instant!) into 2 cups of boiling water
Add 2 Tablespoons shortening ( I use crisco.....but bet originally they used lard)
1/2 cup dark molasses
Mix and cool
Add the yeast mix to the oatmeal mix.
Add 5 or so cups of bread flour and knead until smooth. Place in a greased bowl, cover loosley let rise until double....punch down....let rise again....shape into 2 loaves, let rise until double and bake at 350 50 or 60 minutes!

And...another
Here's a Rye bread Makes 6 loaves.
Cook 4 medium potatoes (peeled), drain saving the water and put through a
sieve (or mash)
proof 2 pkts of yeast (or 3 1/2 teaspoons) in 1/2 cup warm water with a t.
of sugar. Mix 4 c. of buttermilk, 3/4 c. dark molasses, 1/4 cup of
shortening (she used Crisco, I use butter) and 1 t. baking soda and
1T.salt. Add 3/4 c. brown sugar and 3/4 c, of the potato water. Add enough
rye flour to make a dough ( still able to be stirred, but getting pretty
stiff).Add the yeast mixture and mix well Add enough white bread flour to
(as Mrs. Faust said)work it up, That is until it is stiff enough to knead.
knead about 6 to 8 minutes, let rise till double, punch it down and shape
into loaves. this works best in bread pans due to the long cooking time--if
you don't have 6 bread pans, just "free form" the rest and maybe take it
out of the oven a little sooner. Butter top of loaves and raise until it
almost cracks on top (this is a very heavy bread!) Bake 350 for 1 1/4
hours. mrs Faust used to divide the dough in half and add about a t. of
anise seed to -one half of the dough--I like it--almost like a tea bread..
Good Luck--I'm getting hungry just reading the recipe--it's really a
fabulous bread!

And this....known to Swedes as Limpa....and Ann's bread is wonderful!

From the Kitchen of Ann Straight

Swedish Rye Bread (5 loaves)
2pkg dry yeast
1 cup warm H2O dissolve these three ingredients
1tsp. sugar

(meanwhile)
1 cup brown sugar
1 cup whiter sugar
1tsp. salt (scant)
1/4 tsp. fennel seed
1 cup shortening (I use oleo)
1/2 (scant) molasses
4 cups warm H2O
(combine this), add yeast mixture
Stir in 4 cups Rye Flour
Work in 8 or more cups of white flour (I use 10 cups)
The dough should be soft, but of course it should be workable
Knead for 5 minutes
Mix well--cover and let rise in warm place until double--- stir or punch
down
Dump out on lightly floured counter
Divide into 5 sections---shape
Place in greased pans--let rise
Bake at 275 -300 degrees until done

Here's one I haven't long time!!
Almost forgot about it! But it's wonderful and makes the most awesome toast!

Dartmouth oatmeal bread....
Proof 1 packet of dry yeast with 2 Tsp sugar in 1/2 cup of warm water.
Stir 1 cup of rolled oats ( not instant!) into 2 cups of boiling water
Add 2 Tablespoons shortening ( I use crisco.....but bet originally they used lard)
1/2 cup dark molasses
Mix and cool
Add the yeast mix to the oatmeal mix.
Add 5 or so cups of bread flour and knead until smooth. Place in a greased bowl, cover loosley let rise until double....punch down....let rise again....shape into 2 loaves, let rise until double and bake at 350 50 or 60 minutes!

And...another
Here's a Rye bread Makes 6 loaves.
Cook 4 medium potatoes (peeled), drain saving the water and put through a
sieve (or mash)
proof 2 pkts of yeast (or 3 1/2 teaspoons) in 1/2 cup warm water with a t.
of sugar. Mix 4 c. of buttermilk, 3/4 c. dark molasses, 1/4 cup of
shortening (she used Crisco, I use butter) and 1 t. baking soda and
1T.salt. Add 3/4 c. brown sugar and 3/4 c, of the potato water. Add enough
rye flour to make a dough ( still able to be stirred, but getting pretty
stiff).Add the yeast mixture and mix well Add enough white bread flour to
(as Mrs. Faust said)work it up, That is until it is stiff enough to knead.
knead about 6 to 8 minutes, let rise till double, punch it down and shape
into loaves. this works best in bread pans due to the long cooking time--if
you don't have 6 bread pans, just "free form" the rest and maybe take it
out of the oven a little sooner. Butter top of loaves and raise until it
almost cracks on top (this is a very heavy bread!) Bake 350 for 1 1/4
hours. mrs Faust used to divide the dough in half and add about a t. of
anise seed to -one half of the dough--I like it--almost like a tea bread..
Good Luck--I'm getting hungry just reading the recipe--it's really a
fabulous bread!

And this....known to Swedes as Limpa....and Ann's bread is wonderful!

From the Kitchen of Ann Straight

Swedish Rye Bread (5 loaves)
2pkg dry yeast
1 cup warm H2O dissolve these three ingredients
1tsp. sugar

(meanwhile)
1 cup brown sugar
1 cup whiter sugar
1tsp. salt (scant)
1/4 tsp. fennel seed
1 cup shortening (I use oleo)
1/2 (scant) molasses
4 cups warm H2O
(combine this), add yeast mixture
Stir in 4 cups Rye Flour
Work in 8 or more cups of white flour (I use 10 cups)
The dough should be soft, but of course it should be workable
Knead for 5 minutes
Mix well--cover and let rise in warm place until double--- stir or punch
down
Dump out on lightly floured counter
Divide into 5 sections---shape
Place in greased pans--let rise
Bake at 275 -300 degrees until done

Thank you teresa_nc7 ,this sounds just like the one we are looking for. I'll pass it on tonight so she can make it this weekend.

lindac, Thank you for the oatmeal bread recipe. That sounds like a Yummy one.

This blog has a really great bread recipe originally from the book: "The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread"

The blogger has since altered the recipe slightly and I've made it and it's absolutely amazing. It's under "other courses and sides..." and it's the "french baguette"

Good luck cooking!!

Here is a link that might be useful: For the Love of Food Cooking Blog

Amish White Bread
2 - cups warm water (110 degrees F/45 degrees C)
1/3 - 2/3 - cup white sugar
1 1/2 - tablespoons active dry yeast
1 1/2 - teaspoons salt
1/4 - cup vegetable oil
6 - cups bread flour

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth.

Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans.

Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Recipe Yields: 2 Loaves

more white bread recipe's

Try "Jenny Can Cook" for easy bread recipes.

Homemade Yeast Bread

3 tsp Yeast
Cup of warm water
3 TBL sugar
3 TBL oil
1 1/2 tsp salt
3 cups flour

Add yeast to warm water, and let it set for 6 minutes. Put flour, salt, sugar in mixer bowl, and stir. Add oil, and yeast mixture, turn on mixer for 3 minutes, then check how the dough looks, might need more flour or water, should feel like play dough. You should be able to pull the dough, if stick add flour, add flour or water a teaspoon at a time.Turn mixer back on for 7 more minutes to kneed.

Grease a bowl, put dough in it, cover with a towel. But a pot of boiling water in bottom of oven, close the door after dough is in it. Leave it for an hour to rise.

Put the dough into a greased bread loaf pan. No need to knead the bread, just shape the loaf, and cover it with the towel again. Put the dough with boiling water back in oven for 20 to 30 minute rise.

Put boiling water in bottom of oven, and cook the loaf 30 minutes at 350 degrees. Take out loaf of pan, check the bottom to see if done, will sound hollow if done. If not put back in oven for 5 minutes.