Thursday, January 27, 2011

Recipe : Oatmeal Bread

This recipe is from the More-With-Less Cookbook (pg 60), which is one that I use a lot around here.  It's loaded with plenty of simple recipes that use simple ingredients.  Hubby loves this bread, too.  It's a little bit sweet but not overly - great with butter and molasses, or jam, and the texture is nice.   I did change the original recipe just a bit and I'm happy with the change - in the cookbook it says to do two raises in the bowl, then make the loaves and bake.  I prefer to do the second raise in the pan so that I'm putting nice puffy dough in to bake.  So I do the first raise in the bowl then punch it down, divide in half, form the loaves, put them in the pans, cover and let them rise til doubled, then into the preheated oven.  I have found that it takes the full 40 minutes to bake up nicely.

Oatmeal Bread
makes two loaves

Combine in a large bowl:
1 cup quick oats
1/2 cup whole wheat flour
1/2 cup brown sugar
1 tablespoon salt
2 tablespoons butter or margarine

Pour over:  2 cups boiling water

Stir to combine.  Set aside to cool.

Dissolve 1 package dry yeast in 1/2 cup warm water.  (I add a little sugar)

When batter is cooled to lukewarm, add yeast and stir.

Stir in 5 cups white flour.

When dough is stiff enough to handle, turn onto a floured board and knead 5-10 minutes.  Place in greased bowl, cover, and let rise until doubled.  Punch down and let rise again.  Shape into two loaves and place in greased 9x5x3" pans.  Bake at 350 degrees for 30-40 minutes.  Cool on rack, brushing loaves with butter for a soft crust.

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