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Oatmeal Molasses Bread

2 cups boiling water
1 cup oats (old fashioned)
2 packages active dry yeast
1/3 cup warm water
1/2 cup molasses
2 tablespoons margarine, softened
1 tablespoon anise seed, optional
1 tablespoon salt
6 cups all-purpose flour

In a bowl, pour boiling water over oats; let stand 30 minutes or
until mixture has cooled to warm. In a large mixing bowl, dissolve
yeast in warmed water; let stand 5 minutes. Stir in oat mixture,
molasses, margarine, anise seed if desired, salt and 2 cups of
flour; beat until smooth. Add enough remaining flour to form a
soft dough. Turn onto a floured surface; knead until smooth and
elastic, about 6 to 8 minutes. Place dough in a bowl that's been
coated with cooking spray, turning once to "grease" top. Cover
and let rise in a warm place until doubled, about 1 hour. Punch
dough down; divide in half. Shape into 2 loaves and place in two
9 x 5 x 3" loaf pan that's been coated with cooking spray. Cover
and let rise until doubled, about 1 hour. Bake at 375 for 40
minutes or until bread sounds hollow when tapped. Remove from pans
to cool on wire racks. Yield: 2 loaves.


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