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OATMEAL-BREAD(B)         USENET Cookbook         OATMEAL-BREAD(B)

OATMEAL HONEY BREAD

     OATMEAL-BREAD - A yeast bread for people who like oatmeal

INGREDIENTS (makes 2 loaves)
     2 cups    uncooked oatmeal e.g., Quaker's Old Fashioned Oat-
               meal
     2/3 cup   honey
     2 Tbsp    salt
     3 Tbsp    butter
     1 cup     boiling water
     2 pkgs    active dry yeast
     1 cup     lukewarm water
     2/3 cup   milk
     5-6 cups  unbleached flour (may substitute up to 2 cups
               whole wheat)
               oil

PROCEDURE
          (1)  Put the oatmeal, honey, salt and butter in a large
               mixing bowl.  Add boiling water and mix together.
               Let stand for 45 minutes, stirring occasionally.

          (2)  Following the yeast package directions, add the
               yeast to lukewarm water, and let it soften for
               about 5 minutes. Add the yeast mixture to the oats
               and honey mixture.  Mix in the milk and stir well.

          (3)  Stir in the flour, 1/2 cup at a time. When the
               dough is too stiff to stir, pour it out onto a
               well-floured surface, and knead it firmly, adding
               a little flour if necessary.  Knead it until the
               dough is smooth and elastic (about 6-8 minutes).
               Form the dough into a ball. Place the dough into a
               large greased bowl, coating the entire ball of
               dough.

          (4)  Cover with a damp cloth, and place in a warm,
               cozy, humid place.  (I put it in a cool oven, with
               a small saucepan of hot tap water sitting on the
               bottom of the oven.) Let rise for about 1 1/2
               hours, or until the dough has doubled in bulk.

          (5)  Punch down the dough, and split in half. Spread
               the dough into two greased loaf pans, coating the
               dough as before, and cover with a damp cloth, and
               let rise for about an hour in a warm, cozy, humid
               place.

          (6)  Bake at 350F for 35-40 minutes, or until loaves
               sound hollow when tapped.  Cool on a bread rack
               for about ten minutes.

NOTES
     Kneading is difficult to describe in words, but many cook-
     books have pictures.  The idea is to exercise the dough and
     work some more flour into it.  Bread freezes very well; give
     it an hour or so to thaw, then heat it up at 350F for about
     ten minutes.

     Instant and quick-cooking oatmeal is not satisfactory in
     this recipe.  Besides the ubiquitous Quaker oats, you can
     use any commercial rolled oats or steel-cut oats. If you use
     the steel-cut oats, then soak for 1 hour in step 1.

RATING
     Difficulty: easy if you already know how to knead dough,
     moderate otherwise.  Time: 30 minutes preparation, 4 1/2
     hours waiting time.  Precision: All amounts (including
     times) are approximate.

CONTRIBUTOR
     Harry S. Delugach
     University of Virginia, Dept. of Computer Science, Charlottesville, VA
     cbosgd!uvacs!hsd  or decvax!mcnc!ncsu!uvacs!hsd
     Path: decwrl!recipes
     From: george@sysvis (George Robertson)
     Newsgroups: mod.recipes
     Subject: RECIPE: Oatmeal cookies
     Message-ID: 
     Date: 19 Sep 86 03:27:12 GMT
     Sender: recipes@decwrl.DEC.COM
     Organization: Tandy Electronics R&D, Fort Worth, Texas
     Lines: 76
     Approved: reid@decwrl.UUCP

                Copyright (C) 1986 USENET Community Trust
     Permission to copy without fee all or part of this material is granted
     provided that the copies are not made or distributed for direct commercial
     advantage, the USENET copyright notice and the title of the newsgroup and
     its date appear, and notice is given that copying is by permission of
     the USENET Community Trust or the original contributor.





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