Friday, February 10, 2017

Oat Bread



Thanks to S for these photos of the bread! It's nice to have such a talented boyfriend, and to be able to share love for cooking and photography.


We set up a mini studio with  lighting one night 
Speaking of being a great boyfriend, S got me this cookbook Earth to Table: Seasonal Recipes from an Organic Farm, by Jeff Crump and Bettina Schormann. S probably doesn't understand why I love cookbooks so much as he doesn't use recipes and just makes the most delicious food.  I guess that's how real chefs operate. For the rest of us, there are cookbooks. This one is great because it is organized by season, so you can make food that uses ingredients in season.

I wasted no time making this delicious oat bread. it was really easy.
Ingredients:
- 2 cups boiling water
- 1 1/4 cup quick cooking rolled oats
- 1/4 cup melted unsalted butter
- 1/4 cup (light) molasses
- 6 cups all purpose flour ( I think I used bread flour)
- 1/3 cup packed brown sugar
- 2 tsp kosher salt
- 1 tsp dry instant yeast
- 1 large egg whisked with 1 tablespoon water

Instructions:
- In a large bowl, combine boiling water, 1 cup oats,  butter and molasses-  let cool until luke warm.
- in another bowl combine 2 cups flour, brown sugar, salt, yeast, add to oat mixture. graduallya dd rest of flour
- take dough out of bowl and need for 12 minutes, or use stand mixer with hook attachment  ( that's what I did).
- place in a large bowl and cover with a tea towel. let rise until double in size about 1.5 hours.
- punch down dough.
- divide in half and press into 2 rectangles. then starting with the short end of rectangle, roll it up into a cylinder. Pinch seems to close. Let rise about 40 minutes. brush with egg wash and add remaining oats.
- preheat oven to 350 and bake on a tray for about 50 minutes. place on wire rack to cool. enjoy!





 





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