Friday, September 18, 2009

Oatmeal Bread

Home made bread. There just doesn't seem to be anything quite as good, and I just love the way the smell fills the house. I hadn't been able to make bread for the past two years. Well, I guess that isn't true. Let's say I hadn't succeeded in making bread in the past two years living at 7,500 feet - though others definitely do have success. So now that I am at just over a mile high, around 5,800 feet, success is mine once again. Below I listed the recipe I used, as well as the alterations I made. The only thing not noted is that my white flour is high gluten flour, but lowlanders don't need to worry about that, ha ha. I plan to try some more bread or rolls this weekend because I have just received a hand-me-down kitchen aid mixer - hurrah! Happy baking!

Oatmeal Bread
from More with Less

Combine in a large bowl:
1c. quick oats (I pulsed reg. oats in the food processor)
1/2 c. whole wheat flour
1/2 c. brown sugar
1 T. salt (I used less)
2 T. butter

Pour over:
2 c. boiling water

Stir to combine

1 pkg. dry yeast in
1/2 c. warm water
When batter is cooled to lukewarm, add yeast.

Stir in:
5 cups white flour (I used 4 c. white flour and 1 c. wheat germ)
When dough is stiff enough to handle, turn onto floured board and knead for 5-10 minutes. Place in greased bowl, cover, and let rise until doubled. Punch down and let rise again. Shape into 2 loaves and place in greased 9x5x3" pans. Bake at 350 for 30-40 minutes. Cool on rack, brushing loaves with butter for a soft crust.

1 comment:

  1. Hi Emmy,

    It's so good to read a post from you. I'm so surprised that you could never make bread here in the valley - you are so good at everything you set your hand to.

    We had knitting tonight at the Unit House (Tuesday instead of Wednesday for awhile) it still seems so "empty" without you there. Sigh, I miss you.



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