non-contentious bread recipe (unless you hate oats)
Ok, so last weekend I boasted about the tasty tasty bread recipe I've been using with great success. I've been doing it the old fashioned, non-breadmaker way and actually find it far nicer, and only a little more hassle than using the machine.
Here it is:
1 cup of oatmeal (I use porridge oats with bran, just make sure you aren't using instant oatmeal)
1 cup boiling water
2 packages active dry yeast (I was using fresh yeast from the bakery)
1 tsp granulated sugar
1/2 cup warm water (100 to 115 degrees approximately)
1 cup warm milk
1 tbsp salt
1/4 dark brown sugar (or less if you want a less sweet loaf)
4-5 cups plain flour, approximately (the second time I made this I used half white half brown, and the bread was just as light as before)
Make the porridge up with the boiling water, and let it cook until it's all sticky and porridgey (I add a bit more than a cup of the hot water, because I hate to rush in the kitchen. When it's done, put it in a big mixing bowl to cool
While the porridge is cooling, activate the yeast in the warm water and milk, with the tsp of sugar dissolved in it. I love activating yeast, because of the happy little organisms. I love that you can HEAR it coming alive. I also understand that I am sad, but tough! Enjoy the happy bubbles your yeast creates.
As soon as the yeast is happy and bubbly, stir the liquid mixture into the oatmeal. It will be a very very thin mixture. Add the salt and sugar, and then gradually mix in (I use a whisk until I can do it with my hands) the flour, omitting the last cup.
When it's kneadable, turn it out onto a floured surface and knead, until it's smooth and elastic. If necessary using as much as 1/2 to 1 cup, or more, of additional flour to get it to the right feel (I stole this sentence from the cookbook, Beard on bread, from whence the recipe comes).
Clean your mixing bowl, oil the sides, and put the dough back in, making sure the ball is lightly coated with oil. Cover it and let it rise for about an hour and a half (longer would work too, I reckon).
Knock it back, and then knead it again for about 3-4 minutes, shape it into loaves or rolls, and let it rise until the dough is the height of the loaf pan, or doubled in size. Preheat the oven to gas mark 5 whil you do this.
Bake for up to 50 minutes, depending your oven. The bread is ready when it sounds hollow if tapped, and if it smells deliciously bready. Eat some slices warm with butter. YUM
I have had 2 rolls of this for lunch with some soup, and it survives freezing and microwaving with no great loss of texture. It is, without a doubt, the best bread I have ever made.
Here it is:
1 cup of oatmeal (I use porridge oats with bran, just make sure you aren't using instant oatmeal)
1 cup boiling water
2 packages active dry yeast (I was using fresh yeast from the bakery)
1 tsp granulated sugar
1/2 cup warm water (100 to 115 degrees approximately)
1 cup warm milk
1 tbsp salt
1/4 dark brown sugar (or less if you want a less sweet loaf)
4-5 cups plain flour, approximately (the second time I made this I used half white half brown, and the bread was just as light as before)
Make the porridge up with the boiling water, and let it cook until it's all sticky and porridgey (I add a bit more than a cup of the hot water, because I hate to rush in the kitchen. When it's done, put it in a big mixing bowl to cool
While the porridge is cooling, activate the yeast in the warm water and milk, with the tsp of sugar dissolved in it. I love activating yeast, because of the happy little organisms. I love that you can HEAR it coming alive. I also understand that I am sad, but tough! Enjoy the happy bubbles your yeast creates.
As soon as the yeast is happy and bubbly, stir the liquid mixture into the oatmeal. It will be a very very thin mixture. Add the salt and sugar, and then gradually mix in (I use a whisk until I can do it with my hands) the flour, omitting the last cup.
When it's kneadable, turn it out onto a floured surface and knead, until it's smooth and elastic. If necessary using as much as 1/2 to 1 cup, or more, of additional flour to get it to the right feel (I stole this sentence from the cookbook, Beard on bread, from whence the recipe comes).
Clean your mixing bowl, oil the sides, and put the dough back in, making sure the ball is lightly coated with oil. Cover it and let it rise for about an hour and a half (longer would work too, I reckon).
Knock it back, and then knead it again for about 3-4 minutes, shape it into loaves or rolls, and let it rise until the dough is the height of the loaf pan, or doubled in size. Preheat the oven to gas mark 5 whil you do this.
Bake for up to 50 minutes, depending your oven. The bread is ready when it sounds hollow if tapped, and if it smells deliciously bready. Eat some slices warm with butter. YUM
I have had 2 rolls of this for lunch with some soup, and it survives freezing and microwaving with no great loss of texture. It is, without a doubt, the best bread I have ever made.