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Frugal February: Oatmeal Molasses Bread
 I am officially naming this month ?Frugal February?. I am challenging myself to cut my food budget by 35% this month. It is not going to be easy. But the truth of the matter is that I spent last month stocking up my freezer with great meals and there is no shortage of ?food goods? in my pantry. Our planning for the future, or by the looks of my freezer?some unforeseen apocalyptic event, wasn?t cheap. Of course, I justified all of the costs by insisting that we are going to be saving a bundle next month. Well, talk is cheap. Now, it?s time to walk the walk. The decision to start my ?frugal-freak-out? this month is questionable, as we are hosting our first-annual Valentine?s Day part with over 30 guests. Even still, I think?no, I believe, I can do it! Just because you are on a budget doesn?t mean you can?t have a life complete with dinner guests and good times?it just means a some additional creativity will be required. This week, I am baking the very same bread that helped keep me on a budget when I had my first child. This is the first loaf I baked in order to keep our heads above water while I stayed home with the lil? fella. I haven?t made it in a long while and it feels like reconnecting with a old friend. I am already grateful for this challenge because it took me back to one of the more tender times in this on-going parenting saga. Now, all I have to do is learn to slice these loaves like a machine to fool the kids!  Good old fashioned oats, my heart says, "Thank you."  Molasses making the bread smell just a twinge like gingerbread.  The contrast of black and white is magnificent.  A little butter and salt.  Yeast, "Meet goop." Goop, "Meet yeast."  The dough has a rich amber color.  Second rise and they are just bursting to be baked.  We have achieved bread.  Cheese and butter sandwich, anyone? It's Phoebe's favorite. Dave prefers toast. Oatmeal Bread Adapted slightly from the Fanny Farmer Cookbook by Marion Cunningham 1 cup rolled oats 2 cups water 2 ¼ teaspoons of dry yeast 1 teaspoon of sugar ¼ cup of warm water ½ cup of molasses 2 teaspoons of salt 2 tablespoons of butter 5 ½ to 6 cups of flour Put the oats in a large bowl. Bring 2 cups of water to a boil, pour it over the oats and let stand for at least 15 minutes. Stir the yeast and sugar into ¼ of warm water, and let stand for 5 minutes until foamy. Feel the oats to be sure they are lukewarm, add the molasses, butter, salt, and the dissolved yeast mixture. Stir to combine. Work in enough of the flour so that the dough is easy to handle. Turn out onto a lightly floured board, and knead for a minute or two, and let rest for 10 minutes. Resume kneading until the dough is smooth and elastic, adding more flour as necessary. Place in a greased bowl, cover and let rise in a warm spot until doubled in bulk. Punch down and shape into two loaves. Place in well-buttered loaf pans, cover, and let rise again until doubled in bulk (or they reach the top of the loaf pans). Preheat the oven to 375 degrees F. Bake bread for 35 to 45 minutes. Remove from pans and let cool on racks. 
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