Wednesday, June 2, 2010

Sandwhich Bread

At first glance this bread recipe looks like a lot of work...mix, then rise, then knead, then rise again, then bake...let alone all the clean up it will require, but when you realize that you'll be making a loaf of bread that will made sandwhiches and toast for the whole week, then, if you're like us, you'll reconsider.  MaMa says it wasn't that labor intensive, you just have to plan ahead.  MaMa also says that she used her mixer to make the dough and rather than make two regular sized loafs, we made one giant boule.

2 1/2 tsp active dry yeast
3 Tbsp molasses
1 c oats (we just used good ol' Quaker Oats)
1/4 c butter
2 tsp salt

Directions:  Spray the bowl of your mixer, then add 2 cups of warm water, the yeast and molasses and stir.  Allow the yeast to bloom for about 5 minutes, until it starts to bubble.  Add the flour, oats and butter to the yeast mixutre and stir together.  Cover with towel and let stand for 30 minutes.

Using the bread hook, add the salt and mix on medium speed for 6 minutes.  Knead the dough a few times, then place in a buttered bowl, covered with a towl and let it rise for one hour. 

Knead the dough again, shaping it into the type of loaf you desire.  Allow to rise a second time, covered with a towel for about one hour.  Preheat the oven to 400 degrees.  Once the loaf has finished the final rise, bake for about 40 minutes.  You'll know the loaf is ready when you knock on the top and hear a hollow sound.

We enjoyed this loaf of bread several different ways, here are just a couple...

Toasted Roast Beef Sandwhich with Pepper Jack Cheese

Good Ol' Fashioned Grill Cheese and Tomato Soup

This recipe was adapted from the original found in Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce


Related Posts Plugin for WordPress, Blogger...