Super-soft oatmeal bread June 16, 2011

I recently decided to try another recipe out of my favorite bread cookbook, the More with Less Cookbook filled with Mennonite family favorites.  It’s been a hit with my family, and even though it’s not 100% whole grain, I have found it’s pretty resilient to extra wheat germ.  I like to gather all the ingredients first and then start mixing.

With kiddos in the kitchen plus mommy-brain, I’ve been at high risk for forgetting ingredients if I don’t collect everything first!

Step 1: collect all ingredients

1 cup oatmeal

3 cups whole wheat flour (I like the whole-grain white wheat)

1/2 cup evaporated cane juice or brown sugar

1 Tbsp salt

2 Tbsps butter

Combine first 5 ingredients in Kitchenaid

mixing things up

Slowly pour in 2 cups boiling water and mix on low to combine

While batter is cooling off, dissolve:

1 pkg (2 1/4 tsps) dry yeast

1/2 tsp sugar

1/2 cup warm water (about 100-115 degrees, like a comfortable hot tub)

wait 5 minutes, or until yeast is bubbly and batter is warm but not hot to touch

Attach kneading hook.

Slowly stir in 3-4 cups white flour, one cup at a time, until dough sticks to the kneading hook and twirls around bowl instead of sticking to the bottom in one giant mass.

ready to knead

Knead on low for 5 minutes.

Spray with cooking spray, cover with plastic wrap, and allow to rise in a warm place until doubled.

Divide into two large balls.  Roll out into a rectangle, then into a log  like you are making cinnamon rolls.  Squish down into another rectangle, and roll again, this time tucking the ends of the log up.  Flip over and into a greased bread pan.  You can do the same with the other half, or make dinner rolls or a pizza crust out of it.

1. rolling it up

2. turn log and "squish" it down into another rectangle

3. tuck ends up and turn over so the smooth side is on top when placing in greased breadpan

Let rise again about 15-20 minutes

Bake at 350 Fahrenheit for 30-40 minutes, then cool on a rack or clean cloth.

I did one loaf and some rolls for salmon burger sliders later this week

Why make your own bread February 19, 2010

my little artisan helping with the egg wash

If you’ve never made homemade bread before, this is a fun recipe to try!  Many of the cheaper storebought breads have a lengthy list of dough conditioners and stabilizers and other additives, or you can pay a pretty price for the delicious artisan breads.  While not made with 100% whole wheat flour like my  favorite honey whole wheat bread recipe, this recipe for Easy French Bread has more fiber and flavor than commercial baguettes, while keeping the same fun look and texture.  We love it for sandwiches, bruschetta, and as a side to spaghetti.  I am reprinting the original recipe* and directions, but I just dump all the ingredients in my bread machine, set it for the dough cycle, and then shape and bake it.  I also do four smaller loaves rather than two long ones.

Dissolve:  2 Tbsps dry bread machine yeast, 1/2 cup water, 1/2 tsp sugar

Combine:  2 Tbsps sugar, 2 Tbsps fat (I use real butter or canola oil), 2 tsps salt, 2 cups boiling water.

Cool to lukewarm and add yeast mixture.    

Stir in: 7 1/2 – 8 cups flour (I use 4 cups King Arthur whole grain white wheat, 3 cups bread flour for a total of 7 cups)

Knead 10 minutes or until smooth and elastic.  Place in greased bowl, turning once.  Let rise until doubled.  Punch down and let rest 15 minutes.  Divide dough in half.  On floured surface, roll each half to a 12×15″ rectangle.  Roll up, starting at 15″ edge.  Place loaves on greased cookie sheets and make 4 or 5 slashes daigonally across tops.  Let rise until double. 

Mix and brush on 1 egg, beaten, 2 Tbsps milk. 

Sprinkle on, if desired, poppy or sesame seeds (I like fennel too).  Bake at 400 degrees for 20 minutes.

*reprinted with permission from the More-with-Less Cookbook, 25th anniversary edition

Honey whole wheat bread January 20, 2009

Honey-Whole Wheat Bread
adapted from Betty Crocker, 10th edition
makes 2 loaves with 16 servings each.  100 calories per serving.
 
3 cups whole wheat flour
3 cups King Arthur whole-grain white wheat flour
1/3 cup honey (or 1/3 cup evaporated cane juice, 1/4 cup additional water)
1/4 cup canola oil, plus extra for greasing bowls and bread pans
3 tsp salt
4 1/2 tsps bread machine yeast, or regular yeast
 
1)  In a large bowl, beat whole wheat flour, honey, oil, salt and yeast until well mixed.  Add warm water.  Beat with electric mixer on low 1 minute, scraping bowl freuqently.  Beat on medium 1 minute, scraping bowl frequently.  Slowly add all-purpose flour until dough is soft, but not too sticky to handle.  Let rest for 10 minutes.
2)  Place on a lightly floured surface and knead about 10 minutes until dough is soft and springy.  Coat large bowl with oil, then roll the dough ball in it to coat with oil.  Cover bowl loosely with plastic wrap and let rise in a warm place about 40-60 minutes or until doubled in size (I put mine outside since it was 87 degrees out, but I’ve also bowled water in the microwave, put the dough in the microwave alongside the water to rise).  Dough is ready if indentation remains when touched. 
 
1-2 can also be done by placing all ingredients, in that order in a bread machine and putting it on the “dough” cycle
 
3)  Grease bottoms and sides of two large bread pans with oil and flour (or canola cooking spray when soy is OK).  Gently push down dough to deflate, divide into two parts, then flatten each half into a 18 x 9 rectangle.  Roll it into a 9″ cylinder, fold ends under, and place in pan.  Cover loosely with plastic wrap and allow to rise for 30-50 minutes or until doubled in size. 
 
3)  I did this recipe as 5 small loaves on a cookie sheet and used the rolls as bread bowls for soup or cut into baby slices to serve with salad.  That did not require a second rising time, and only took 30 min to bake.  I have also made 8 small loaves of raisin bread by adding a thin layer of sugar, cinnamon, and raisins to the dough before rolling it into a cylinder.
 
4) Move oven rack to low so tops of pans will be in center of oven.  Preheat to 375 degrees.  Bake 40-45 minutes (less if doing rolls or small loaves) or until loaves are deep golden brown and sound hollow when tapped.  Remove from pans and place on wire rack to cool.