Hazel Lee's Oatmeal Bread

The ladies of Lyme, Connecticut, tell us that the late Mrs. Clarence Lee was locally famous for her homemade bread. After tasting this loaf, we know why!


2 cups rolled oats (not instant or quick-cooking)
2 tablespoons margarine or butter
3/4 cup molasses
1 tablespoon salt
2 cups boiling water
2 packages active dry yeast
1/2 cup warm water (110 degrees F)
5 to 6 cups all-purpose white flour


Combine the oats, margarine, molasses, and salt in a large bowl. Add the boiling water and mix well. Let stand for 1 hour.

Dissolve the yeast in the ½ cup warm water; when bubbly, add to the oat mixture. Work in the flour to make a thick dough. Knead well and continue to add flour until the dough is shiny and no longer sticky.

Place in a greased bowl, cover, and set in a warm place to rise until doubled, about 1-½ hours.

Divide in half, shape into two loaves, and put into two greased 8-inch by 4-inch loaf pans. Let rise again until well shaped and doubled. Preheat the oven to 350 degrees F.

Bake for 1 hour. Let cool on wire racks for 10 minutes, then turn out of the pans to cool completely. When cool, wrap and store. This bread freezes very well.

Cooking & Recipes


2 loaves


Florence Griswold Museum Lyme Historical Society, Old Lyme,

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