Growing up, I was convinced that we were the "weird" family on the block.

My mother would absolutely not allow the following foods:
1. Soda of any kind
2. Store-bought snack foods
3. Vegetables that did not come from our garden
4. Store-bought cookies
5. Store-bought bread

Some background: My father grooved to classical music and Pink Floyd. This is a man who once attempted making cheese. Once. Our mom made both our dresses for prom and, each and every Saturday, baked four loaves of bread to last the rest of the week.

These days, just the smell of that freshly baked bread brings back a wealth of childhood memories. When I asked her for the recipe so I could re-create it in my own house, it was tough to get an exact recipe from her. Last year, I visited and followed her around with a pen and paper in hand: "Mom, how much flour did you put in the dough?"

Her response: "Well, Honey, you know. I put in enough to just sort of make it right."

After much trial and error, with great respect and love for my Mom, one of the inspirations of my culinary career, here is a recipe that will work, for her famous, Best-ever Oatmeal Bread.

And, Mom? I dedicate this post to you.
Happy Cooking!
Chef Alekka


Mom’s Molasses Oat Bread

Yields: 2 loaves

2 cups water
½ stick margarine
Pinch salt
½ cup molasses
1 cup rolled oats
1 package yeast (1/4 ounce)
1 egg
2 cups all purpose flour (plus 2-3 T. for kneading)

1. Bring the 2 cups of water to a boil and pour over the margarine, salt, molasses and oats. Set aside to let cool.

2. Proof yeast in ¼ cup warm water and pinch sugar (Note: the sugar feeds the yeast and helps to activate)

3. When the mixture is cool put in standing mixer bowl with the DOUGH HOOK. Stir in 1 egg and the 2 cups all purpose flour. Mix until just combined, then add the yeast mixture. Mix again until dough is combined and a little sticky.

4. Turn onto a lightly floured surface and knead for 5 minutes. Return to bowl, cover with a damp towel and let rise until DOUBLED.

5. Punch dough down, turn onto a floured surface and knead for 5 more minutes. Divide dough into two equal parts and shape into loaves. Place loaves into bread pans that have been greased with a non-stick spray. Let rise again until Doubled in size.

6. Place loaves in a COLD oven, then turn oven on to 375 F. Bake for 40-50 minutes.