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Granny White
Oatmeal Bread
1
1
1
2
1
5
1
1
/2 stick (1/4 cup) unsalted butter, softened
/2 cup firmly packed dark brown sugar
3/4 cups old−fashioned rolled oats
1/2 cups hot water
/2 oz (5 teaspoons) active dry yeast
to 6 cups unbleached all−purpose flour
/2 teaspoon salt
egg, beaten lightly, for brushing dough
In a large bowl combine butter, sugar, and 1 1/2 cups oats. Stir
in hot water and let mixture stand until lukewarm. Sprinkle yeast
over mixture and let stand until foamy, about 5 minutes. Stir in
5
cups flour and salt, stirring until mixture forms a dough, and
turn dough out onto a floured surface. Knead dough 10 minutes,
adding as much remaining 1 cup flour as necessary to form a smooth
and elastic dough, and let rest, covered with an inverted bowl, 15
minutes.
Lightly oil 2 loaf pans, 9 by 5 by 3 inches. Form dough into 2
loaves and transfer to pans. Brush surface of dough with egg and
sprinkle with remaining 1/4 cup oats. Let dough rise in a warm
place until doubled in bulk, about 1 hour. Preheat oven to 3750F.
297
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