RECIPE - OATMEAL BROWN BREAD

A couple of friends have asked for my oatmeal brown bread recipe - so here goes: BTW today breadmaking is just not in the cards so i have had to rely on stock photo - will take a picture of my next oatmeal bread effort and replace it, I promise. Meanwhile - thanks to http:/www.freedigitalphotos.net

Directions: put one cup of quick oats(not instant, just quick) in a large bowl with about one eighth to a quarter cup of butter - oil simply will not do it - and some salt if you use it. Bring 2 cups of water to a boil and pour over the oats and stir.
Meanwhile turn the oven to 350 or so and then add about a quarter cup or more to taste of dark molasses to the oat mixture. Allow to cool a little, while putting a teaspoon of sugar and a quarter teaspoon of powdered ginger in about a half cup of warm water - sprinkle an envelope of yeast over top and wait for it to become foamy, stir down and add to the cooled oatmeal mixture.
Then add by halfcup increments bread flour stirring until the mixture gets hard to beat - put about a cup of flour on your board and flour the top of the mixture you turnout onto the board - flour your hands too and keep working in and kneading, punch down with knuckles away from you, fold the dough add more flour, turn it around and on and on, until it feels very elastic and stiffer. Oil a bowl, put the dough in and turn it to cover with oil - set it on your stove top, and cover it with a clean dry teatowel. When it has doubled in size, punch it down and either make two freeform loaves out of it on a baking sheet or put in greased pans and again cover and let double
Place in oven at 350 to 375 and bake until browned and when you knock on the loaf it sounds somewhat hollow. Pull apart, butter and devour!
TO GO WITH: Homemade pea soup - put half a package of either green or yellow split peas in about 7 or 8 cups of cold water after having sorted through for impurities. Bring to a boil, turn down to simmer and add seasonings including pepper, garlic, onions and savory. Chop carrots or dice, add either a ham bone and leftover ham or a slice or two of toupie ham and a teaspoon of bacon fat. Optional - diced potato and/or dumplings. This soup is far better the second day,warmed over.