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1 c Oats (don’t use instant
-oats)
2 c Water
2 pk Active dry yeast
1 ts Granulated sugar
1/2 c Warm water (about 100-115
-degrees f)
1 c Warm milk
1 tb Salt
1/4 c Turbinado; light brown, or
-dark brown sugar (we use
-turbinado)
4 -(up to)
5 c Bread flour; approximately
-(we’ve used both
-all-purpose flour and
-bread flour; and the
-latter makes a better loaf)
Date: Sun, 11 Feb 1996 15:00:23 -0500 (EST)
From: Peter Lardner plardner@aug.com
Following along the oatmeal thread of the past week, I want to pass on to
you a bread recipe that my wife found in James Beard’s “Beard on Bread”.
If, as I had done, you make too much oatmeal this is a great use for it. Or
you can make new oatmeal for the recipe.
This oatmeal bread is non-fat, tasty as dry toast or with a little jam or
honey, it seems to last an inordinately long time without becoming stale,
and it freezes very well. We both recommend it.
Cook the oats following the direction on the package (but don’t add any
salt since you will be adding salt later in the recipe). Pour the oatmeal
into a large mixing bowl and allow to cool to lukewarm. Meanwhile, stir the
yeast the teaspoon of sugar into the warm water until dissolved and allow
to proof.
Add the warm milk, salt, brown sugar, and yeast mixture to the oatmeal and
stir well. Then stir in 4 cups of flour, 1 cup at a time. Turn out on a
floured board and knead into a smooth, pliable, elastic dough. If
necessary, add as much as a cup, or more, oif additional flour to get the
dough to the right feel.* (This will take about 10 minutes.) Shape the
dough into a ball, put it into a bowl sprayed with a very light coating of
Pam, and turn to coat on all sides. Cover and let rise in a warm, draft-
free place untile doubled in bulk (1-1.5 hours).
Punch the dough down. Knead for 2 or 3 minutes and shape into two loaves.
Place the dough into bread pans lightly sprayed with Pam, cover and let
rise in a warm place until about even with the top of the pans, or almost
doubled in bulk.
Preheat the oven to 375 degrees, place the bread in the center of the
lowest rack, and bake for about 45-50 minutes, until the loaves sound
hollow when tapped on the top and bottom with the knuckles. Return the
loaves, without the pans, to the oven rack to bake for about 5 minutes and
acquire a firmer crust. Remove the loaves to a rack and cool.
FATFREE DIGEST V96 #42
From the Fatfree Vegetarian recipe list. Downloaded from Glen’s MM Recipe
Archive,
Yields
24 Servings
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