Friday, April 20, 2007

Oatmeal Bread

Another yeast bread success, what can I say?! This bread was soooo good. It is sweet, light, and just delicious. I was surprised by the texture. For some reason I expected it to be heavier. I assume that since the oatmeal is cooked before it is put in the dough, it creates a softer bread. This was simple to make and I liked the fact that it is a small recipe. I didn't have rolls and loaves pouring out of the kitchen like so many bread recipes. I guess if you're going to slave over the kneading process you might as well have an abundance of reward after. Anyway, I liked that this was a small amount of dough to deal with.

Oatmeal Bread

1 c water
1/2 c quick oats (coarsely chopped regular oats)
2 tsp butter
3 1/2 Tbls brown sugar
1 tsp salt
1 package active dry yeast (2 1/4 tsp)
1/4 c warm water(110 degrees)
2 c all purpose flour

Cook oats in 1c water according to package directions. Remove from heat and stir in butter, brown sugar, and salt. Allow to cool 5 min.

Meanwhile, mix yeast and 1/4 c warm water in a large bowl; let stand 5-10 min, while you cook and cool the oats.

Add oats and flour to yeast and mix until the dough starts to come away from the side of the bowl. (You might leaves some flour behind) Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 5 min). Place in a well-greased bowl, turning to grease top. Cover and rise in a warm place until dough has doubled in size, about 1 hour.

Turn dough out and gently shape into a round loaf. Place dough on a baking sheet and let rise for 30-45 min. Slash the top of the loaf as desired.

Bake at 375 degrees for 40 min.

Transfer to a wire rack and cool before serving.

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