Friday, November 19, 2004

Oatmeal Bread part 2

The bread turned out great. It had a great flavor and was light and moist. I was suprised that it wasn't heavy at all. I should have taken more pictures, or at least tried to get a better shot, but we were a bit too eager to slice into it.

Oatmeal Bread
(from Oatmeal Dinner Rolls)

1 cup water
1/2 cup quick oats (coarsely chopped regular oats)
2 teaspoons butter
1 (.25 ounce) package active dry yeast
1/4 cup warm water (100 to 110 degrees)
3 1/2 tablespoons firmly packed brown sugar
1 teaspoon salt
2 cups all-purpose flour
Cook oats in 1 cup water according to package directions. Remove from heat and stir in butter, brown sugar and salt. Allow to cool for 5 minutes.
Meanwhile, mix yeast and 1/4 cup warm water in a large bowl; let stand 5-10 minutes, 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. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place until dough has doubled in size, about 1 hour.
Preheat oven to 375F.
Turn dough out and gently shape into a round loaf. Place dough on a baking sheet and let rise for 30-45 minutes. Slash the top of the loaf as desired.
Bake at 375 degrees for 40 minutes.
Transfer to a wire rack to cool almost completely before serving.