Local retiree ventures into
bread making
His Honey-Oat bread looks pretty good for a first-timer.
Maybe he will share his recipe.
Wonder how it tasted?
Local retiree ventures into
4 Responses to “Local retiree ventures into
bread making”
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April 28th, 2005 at 6:53 pm
Sherry says you will have to exchange receipes
April 28th, 2005 at 6:54 pm
According to sources close to the chef, the results were outstanding.
April 29th, 2005 at 8:20 am
Since “James Beard” has refused to reply to my request for the recipe, my spies tell me that it was probably very similar to this:
HONEY OATMEAL BREAD
Yield: 2 loaves.
1 cup instant oats, uncooked
1 tablespoon butter or vegetable oil
2 cups hot water
1 package Active Dry Yeast
2 teaspoons salt
1 egg, beaten (optional)
About 5 cups all-purpose flour, divided
1/4 warm water
1/3 cup honey
Extra oatmeal for coating
Directions
Put the oats in a large bowl. Bring 2 cups water to a boil; pour it over the oats and let stand for at least 15 minutes.
Stir the yeast into 1/4 cup of warm water and let stand for 5 minutes to dissolve.
Feel the oats at the bottom of the bowl to be sure they’re lukewarm. Add honey, butter, salt and yeast mixture. You can also add an egg for an extra-rich dough.
Mix well. Work in enough of the flour so that the dough can be handled, but remember that the oats and honey will make this a very sticky dough. Turn out onto a lightly floured surface. Knead for a minute or two. Cover and let rest 10 minutes. Knead until dough is elastic but still rather sticky, adding flour as needed; don’t add too much flour at a time.
Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place about 1 hour, or until doubled in bulk.
Punch down dough and divide into two equal pieces. Knead each piece to remove the large air bubbles. Do not use any flour on the kneading surface; you want the dough to remain sticky. Form each piece into a loaf. Roll each loaf in additional oats until completely covered. Place loaves on lightly greased baking sheets. Cover and let rise about 30 minutes, or until doubled.
While dough is rising, preheat oven to 350 degrees. Bake loaves about 45 minutes, or until they sound hollow when tapped on the bottom. Remove from baking sheets and cool on wire racks.
Notes
Breads made with honey might darken more quickly during baking than other breads. If the loaves start to get too dark, loosely cover them with aluminum foil and continue baking.
For an excellent low-fat sandwich, use this bread with garden-fresh tomatoes and smoked turkey. There’s no need for cheese or dressing for added flavor.
April 29th, 2005 at 9:45 am
Yes, very close. However, I replaced 1 cup of AP flour with 1 of whole wheat. We prefer a little more robust flavor and texture. Egg Beaters were also substituted.
Also, I baked them in bread pans, making it difficult to test for doneness by tapping on the bottom. Mine were done in closer to 35 minutes.