THE LOAVES & THE FISHES OATMEAL BREAD & FRIED DOUGH

The Loaves & the Fishes Oatmeal Bread & Fried Dough image

Adapted from Yankee magazine.Another neat recipe I clipped from Yankee's now defunct "recipe with a history" article. According to the article,this recipe was a family favorite for oatmeal bread that they also would often form into balls and drop into oil to make fried dough. One year, for a 4th of July church food booth, they instead used a fish shaped cookie cutter to shape the raw dough, then fried them. and served them dusted with powdered sugar and cinnamon sugar while warm. She said at home they just fried the dough balls and served them warm with maple syrup or honey. And of course, they made the oatmeal bread into regular loaves too. The amount of fish you get will vary greatly depending upon what size cookie cutter you use (and yes - of course you can use different shapes) but is approximately 48 fish from one batch of dough. Prep time/cook times include rising times for the dough. If making the fish, plan ahead as the dough need to chill overnight for them.

Provided by HeatherFeather

Categories Yeast Breads

Time 3h40m

Yield 2 loaves

Number Of Ingredients 13

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Ingredients

2 cups boiling water
1 cup oatmeal (regular or quick cooking, NOT instant)
1 teaspoon salt
3 tablespoons lard or 3 tablespoons shortening, the size of an egg
2/3 cup molasses
2 1/4 teaspoons active dry yeast
1/4 cup lukewarm water
5 1/2-6 cups all-purpose flour
1 -2 tablespoon butter, melted,for brushing tops,to taste
oil (for deep frying)
flour, for dusting board
powdered sugar, for dusting fish
cinnamon sugar, for dusting fish

Steps:

To make the oatmeal bread:Pour boiling water over oatmeal in a large mixing bowl.
Add salt and a egg sized scoop of shortening or lard and stir to dissolve; set aside to cool.
Meanwhile combine yeast in the 1/4 cup lukewarm water in a small bowl.
Once oat mixture has cooled, add yeast mixture and molasses.
Knead in enough flour to make a soft dough- amount will vary depending upon the humidity the day you make it; set aside covered, in a warm place for about 1 hour or until doubled in bulk.
Dump dough onto a floured surface and knead about 5-10 minutes, adding additional flour if needed prevent sticking (again- this amount will vary)- you want a smooth& elastic, dough that isn't sticky.
Divide into two balls and form into loaf shapes.
Set into greased loaf pans, cover and let rise until doubled (30-60 minutes).
Bake in a preheated 350 F oven for 35-40 minutes.
Brush tops with melted butter while still warm.
For Fried"Fish": Let the dough rise the first time, then punch down and chill overnight, covered.
Prepare a deep fryer using vegetable oil, heating oil to 370 degrees F.
Set dough onto a floured surface and (do not knead) roll out to 1/4 inch thickness.
Using a floured fish shaped cookie cutter, cut out fish shapes.
Tes fry a dough scrap before you begin- it will rise to the surface at once, then puff out and brown in 1 minute when oil is at proper temp.
Fry in small batches (don't crowd the pan), and let fried fish dry on paper towel lined plates.
While still warm, roll in cinnamon sugar or dust heavily with powdered sugar and serve at once.

Nutrition Facts : Calories 1970.1, Fat 31.2, SaturatedFat 12.2, Cholesterol 33.5, Sodium 1261.3, Carbohydrate 375.2, Fiber 14.2, Sugar 63.9, Protein 43.8