One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
* Luciano Pavarotti & William Wright, Pavarotti, My Own Story

January 28, 2010

cooked oatmeal bread

I had leftover oatmeal yesterday. so we made bread. I found this recipe & it was GOOD.
it makes 2 loaves & they taste best if you eat them within 1-2 days.

from James Beard (1973)

2C cooked oatmeal
OR (1 cup coarse rolled oats
+ 1 cup boiling water)

2 packages active dry yeast
1 teaspoon granulated sugar
1/2 cup warm water (100 to 115 degrees approximately)

1 cup warm milk
1 tablespoon salt
1/4 dark brown sugar
4-5 cups all-purpose flour, approximately.

Cook the oats in the boiling water until thickened, about 3 minutes. Pour into a large mixing bowl and allow to cool to lukewarm. Meanwhile, stir the yeast and teaspoon of sugar into the warm water until dissolved, and allow to proof. Add the warm milk, salt, brown sugar, and yeast mixture to the oats and stir well, then stir in 4 cups of flour, 1 cup at a time.

Turn out on a floured board. Knead into a smooth pliable, elastic dough, if necessary using as much as 1/2 to 1 cup, or more, of additional flour to get it to the right feel. (This will take about 10 minutes, unless you do it in an electric mixer with a dough hook, which is what I did). Shape the dough into a ball, put into a well-buttered bowl, and turn to coat on all sides. Cover and let rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/2 hours.

Punch the dough down. Knead for 2 or 3 minutes and shape into two loaves. Thoroughly butter two 8 x 4 x 2-inch tins. Place the dough in the pans, cover, and let rise in a warm place until about even with the top of the pans, or almost doubled in bulk.

Preheat oven to 375 degrees, place the bread in the center of the lowest rack, and bake for about 45 to 50 minutes, until the loaves sound hollow when tapped on top and bottom with the knuckles. Return the loaves without the tins to the oven rack to bake for about 5 minutes and acquire a firmer crust. Remove the loaves to a rack to cool.

Note: If you want a very soft top crust, brush the loaves with melted butter when you bring them out of the oven.

1 comment:

LaLaLa said...

this recipe sounds very similar to the one I have, which I use for dinner rolls, and which I used for the cinnamon rolls I made when Quinn was blessed at our house. roll out two rectangles, spread softened butter and 1:cinnamon sugar/brown sugar plus raisins or sliced almonds, or 2:orange roll filling or 3:pineapple roll filling; roll up and slice, place in pregreased baking pan w/ sides; let rise until doubled, then bake, and glaze when cool...yum


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