Bread for sturdy hikers (and tired kids…)
When I was a kid, I lived in rural Cornish, NH at the top of a hill that seemed like Mt. Everest. The bus dropped me off a mile or so from home, requiring a long trudge up the road. Often, especially on a cold, sleety, New England afternoon, I’d stop in, en route, for a visit with Dorothy Tracy, whose farm stood on Lang Road about halfway home.
Dorothy was an elegant woman who, together with her husband, Steve, and daughter Anne lived in a beautiful, restored colonial farmhouse replete with sheep, border collies, and coziness.
Often, before we got down to a game of cards over milky tea, Dorothy would cut me a thick slab of delicious oatmeal bread, just out of the oven. She baked this sweet, dark loaf at least once a week, depending on her sturdy, aluminum crank “Breadmaster” to take the ache out of kneading.
Nothing reminds me of friendship and comfort more than this delicious bread. Dorothy said the recipe came with her husband, who had been an active member of the Dartmouth Outing Club while an undergraduate in Hanover.
Either as a classic loaf or shaped into rolls, this bread is unbeatable for sandwiches, toast, or just a sturdy after-school snack.
Dartmouth Outing Club Bread
Makes 2 loaves of 1.5 pounds each
Ingredients:
2 C. Boiling Water
1 envelope dry, granular yeast (not instant or bread machine formula)
1 C. Rolled Oats
2 T. Shortening
1/2 C. Dark Molasses
2 t. salt
Method:
Pour boiling water over rolled oats. Add shortening. Allow to cool to 104 degrees f. Add molasses and salt.
Dissolve yeast in lukewarm water (a scant 1/4 C.) and add to the cooled oat mixture.
Beat 5 -6 C. while flour in gradually. (Either All Purpose or Bread Flour works well.)
Turn onto a floured board and knead until smooth.
Turn into a greased bowl, cover, and leave in a warm place.
Allow to proof until dough is doubled in size. — About an hour. (I often take a picture to compare the risen dough to its original form.)
Shape the dough into four loaves and place into greased loaf pans (You may also shape into rolls and place in greased, oblong oven dishes.)
Cover and allow to rise again.
Bake in a moderate oven (350 degrees F.) for about 50 minutes.
Brush with melted butter.
