Ingredients Jump to Instructions ↓

  1. 1/2 pound bacon strips, diced

  2. 2 large onions, finely chopped

  3. 1 cup water

  4. 1 cup milk

  5. 1 cup quick-cooking oats

  6. 1/4 cup molasses

  7. 3 tablespoons canola oil

  8. 2 teaspoons salt

  9. 2 tablespoons active dry yeast

  10. 1/2 cup packed brown sugar, divided

  11. 1/3 cup warm water (110 to 115 )

  12. 1 egg

  13. 2 cups whole wheat flour

  14. 4 to 4-1/2 cups bread flour

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute onions in drippings; drain and set aside. Meanwhile, in a small saucepan, bring water and milk just to a boil. In a large bowl, pour boiling liquid over oats. Add the molasses, oil and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. In a large bowl, dissolve yeast and 1 tablespoon brown sugar in warm water. Add the bacon, onions, oatmeal mixture, egg, whole wheat flour, 3-1/2 cups bread flour and remaining brown sugar. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into 36 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 12-15 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks. Yield: 3 dozen.


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