When the loaves rise to the top of the pans, bake them in a preheated 375 degree oven for 40 to 45 minutes. I almost overbaked these loaves - you can see the dark corner in the fartherest loaf. Cool the bread on a rack.
Slice and enjoy!
Friday, November 28, 2008
Buttermilk Oatmeal Bread - Part Three
Shape the bread into two loaves - I'll have pictures of shaping the loaves in another post. I cut the risen dough into two parts with a bench knife and form the two loaves. This recipe calls for two 9" bread pans. I usually bake in smaller pans, but since I was at my daughter's house and these are what she had, we baked in 9" pans.
When the loaves rise to the top of the pans, bake them in a preheated 375 degree oven for 40 to 45 minutes. I almost overbaked these loaves - you can see the dark corner in the fartherest loaf. Cool the bread on a rack.
Slice and enjoy!
When the loaves rise to the top of the pans, bake them in a preheated 375 degree oven for 40 to 45 minutes. I almost overbaked these loaves - you can see the dark corner in the fartherest loaf. Cool the bread on a rack.
Slice and enjoy!
Buttermilk Oatmeal Bread - Part Two
Stir in the cold buttermilk, the salt and the brown sugar. Allow the mixture to cool to 115 degrees, although using cold buttermilk usually does the job. I like Sparkman's Buttermilk for it's natural treatment of the cows and its freshness.
Stir in 2 cups of bread flour and mix. Add the proofed yeast and beat until smooth. Continue to add flour, 1/2 cup at a time until the dough begins to pull away from the sides of the bowl.
At this point, I switch my mixer to the dough hook and continue to mix in flour.At the end of the mixing when the dough forms a ball around the dough hook, it's time to knead the bread.
My grandson is my "chief kneader." Here he is at work:
Knead well until the dough becomes pliable and elastic. Add flour to the board as needed. You should knead about 8 - 10 minutes if you do it entirely by hand. If you have used the dough hook on the mixer, counter kneading can be for about 5 minutes.
Grease a bowl in which the bread dough can rise. Put the dough in the bowl and turn it over to allow the top to get greased. Cover the bowl with a damp dishtowel or plastic wrap. Put in a warm place until doubled in size.
Stir in 2 cups of bread flour and mix. Add the proofed yeast and beat until smooth. Continue to add flour, 1/2 cup at a time until the dough begins to pull away from the sides of the bowl.
At this point, I switch my mixer to the dough hook and continue to mix in flour.At the end of the mixing when the dough forms a ball around the dough hook, it's time to knead the bread.
My grandson is my "chief kneader." Here he is at work:
Knead well until the dough becomes pliable and elastic. Add flour to the board as needed. You should knead about 8 - 10 minutes if you do it entirely by hand. If you have used the dough hook on the mixer, counter kneading can be for about 5 minutes.
Grease a bowl in which the bread dough can rise. Put the dough in the bowl and turn it over to allow the top to get greased. Cover the bowl with a damp dishtowel or plastic wrap. Put in a warm place until doubled in size.
Buttermilk Oatmeal Bread - Part One
I love to bake bread. I try to bake every Friday. My grandson and I baked every Friday of his first two years until he moved to Virginia. When I visit him we still bake together.
In my family growing up, my mother would always appear to "follow the recipe," but I discovered that in actuality, she made many improvements to the recipe. We all call that "mothering" the recipe. She bakes bread as well but mostly she bakes the same kind - why change a winning recipe?
I will report here any "mothering" that I do to recipes that I find and I'll share the recipes I've found and use with you. I'm not an invent-your-own-recipe baker - one of my daughters says that baking is a science; cooking is an art. I am much more of an artist than a scientist, so I generally follow the scientific approach (the recipe) to bake bread.
I visited my daughter's family in Virginia for Thanksgiving where my grandson Dylan and I baked Buttermilk Oatmeal Bread. We found the recipe here.
Ingredients (varied from the original recipe as indicated below with blue type):
2 cups water
1 cup regular oatmeal
2 T butter
1/2 tsp white sugar
1 pkg active dry yeast
1 cup buttermilk
1 T salt
1/4 cup brown sugar
5 - 6 cups bread flour
Put 1/2 cup of warm water into a small bowl that has been warmed by filling it with warm water and then pouring the water out and drying the bowl. Stir in 1/2 tsp of white sugar and the yeast. Allow to proof for about 10 minutes. The mixture looks like this as it proofs:
Put 1 1/2 cups of water and the oatmeal in a saucepan and bring to a boil over medium heat. (This allows the oatmeal to get really tender and makes the pan much easier to wash than if you bring the water to a boil and then add the oatmeal.) When oatmeal thickens, remove from heat, stir in butter and pour into your mixing bowl.
In my family growing up, my mother would always appear to "follow the recipe," but I discovered that in actuality, she made many improvements to the recipe. We all call that "mothering" the recipe. She bakes bread as well but mostly she bakes the same kind - why change a winning recipe?
I will report here any "mothering" that I do to recipes that I find and I'll share the recipes I've found and use with you. I'm not an invent-your-own-recipe baker - one of my daughters says that baking is a science; cooking is an art. I am much more of an artist than a scientist, so I generally follow the scientific approach (the recipe) to bake bread.
I visited my daughter's family in Virginia for Thanksgiving where my grandson Dylan and I baked Buttermilk Oatmeal Bread. We found the recipe here.
Ingredients (varied from the original recipe as indicated below with blue type):
2 cups water
1 cup regular oatmeal
2 T butter
1/2 tsp white sugar
1 pkg active dry yeast
1 cup buttermilk
1 T salt
1/4 cup brown sugar
5 - 6 cups bread flour
Put 1/2 cup of warm water into a small bowl that has been warmed by filling it with warm water and then pouring the water out and drying the bowl. Stir in 1/2 tsp of white sugar and the yeast. Allow to proof for about 10 minutes. The mixture looks like this as it proofs:
Put 1 1/2 cups of water and the oatmeal in a saucepan and bring to a boil over medium heat. (This allows the oatmeal to get really tender and makes the pan much easier to wash than if you bring the water to a boil and then add the oatmeal.) When oatmeal thickens, remove from heat, stir in butter and pour into your mixing bowl.
