The Loaves The Fishes Oatmeal Bread Fried Dough Recipes

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.

Steps:

• In a large bowl, combine boiling water and oats; let stand until warm (110°-115°). In a small bowl, dissolve yeast in warm water; add to oat mixture. Add honey, butter, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down. Shape into a loaf; place in a greased 8x4-in. loaf pan. Brush with melted butter. Sprinkle with oats. Cover and let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 350°. Bake 50-55 minutes or until golden brown. Remove from pan to a wire rack to cool.

Steps:

• In a small bowl, combine the boiling water, butter, salt and sugar. Stir in oats; cool to lukewarm. In a large bowl, dissolve yeast in warm water. Stir in the molasses, brown sugar and 1 cup flour. Beat until smooth. Stir in oat mixture and enough remaining flour to make a stiff dough. , Turn out onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a ball. Cover and let rest for 10 minutes; Shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 30-35 minutes (cover loosely with foil if top browns too quickly). Remove from pans to wire racks to cool.

Steps:

• In a saucepan place soup and cream cheese and stir gently over low heat until cheese is softened.
• Add Ortega sauce, cook another 10 minutes.
• Take Sheepherder's bread (round), cut off top, hollow out bread, and add mushrooms and crabmeat.
• Then add contents of saucepan.
• Stir gently, replace top and heat bread in 350 oven for 35 minutes.
• Serve with extra pieces of hot bread.