Monday, October 6, 2008
1/2 yeast packet
1/4 cup warm water
1 cup boiling water
1 cup rolled oats
2 tbls brown sugar
1 tbl melted butter or shortening
2 cups sifted flour
1/2 tsp salt
Mix boiling water and oatmeal. Cover and let stand till just warm. Mix the yeast, sugar and the 1/4 cup of lukewarm water. Add melted butter to yeast mixture and combine well with the oatmeal. Mix in 1/2 a cup of flour, cover and let sit for an hour. Add the remaining flour and the salt. Mix it well then turn it out onto a floured surface. Knead for 5 minutes or so. Put the dough in a greased bowl, cover and let rise for another hour or so, till doubled. Form it into a loaf, put it in a greased or parchment lined loaf pan and let it rise for another hour, or till doubled. Bake it at 425 for 40-50 minutes.
Well, fall is here. And colder weather means more baking. I had today off from work so I decided to bake some bread. I wanted to make an oat bread of some stripe since I have a big thing of oats. I found this recipe (which I have halved here) on this site, along with several other ones. It came out well, although there aren't any oat pieces left to speak of. I was hoping for something with little grain bits. The flavor is good though and the texture is slightly chewy but nice and soft. It makes a really good piece of toast, too.
First off, boil some water. Put the oats in a heatproof bowl and pour one cup of boiling water onto them. If you spill some water, you shouldn't sweat it. I didn't, anyway. Cover the bowl (I used aluminum foil) and let it sit till it's lukewarm. This took about 15 minutes for me. Take a large bowl and put the sugar, yeast and 1/4 cup of warm water in. Mix them up. Pour in the butter and mix a bit more. Add the oat mix into the yeast mix and mix them together. Add 1/2 a cup of flour and mix it up. Lots of mixing in this one. You could probably use a stand mixer, but I wouldn't know how to go about doing that. Anyway, cover the soon-to-be sponge and let it sit for an hour. It should double in volume in that time. Now add the remaining flour and the salt and mix it around a bit. Turn it out onto a clean, floured surface and start kneading. Mine looked like this when I turned it out. Five minutes of kneading later it looked this. Drop it into a large greased (I just used a little vegetable oil) bowl, cover it and let it rise for another hour. Once it's doubled pull it out and put it in a parchment lined loaf pan. You could grease it instead, but I really love my parchment. Cover and let it rise again, till doubled. Last rise though, I promise. Once it's doubled toss it in a 425 degree oven for 40-50 minutes. It only took me 40 minutes or so, but ovens vary. When it is browned, done and wonderful looking take it out. Then I suggest cutting off a nice thick piece, hot from the oven and slather it with some butter. Then eat it.