cfrosty
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Post by cfrosty on Dec 11, 2016 20:58:54 GMT -5
mrswaz, I am late to the game but I made your Buttermilk Oatmeal Bread today. It is delicious! I was concerned at first that I forgot to add all the flour because it was a loose dough. But it came out beautifully. I said to my husband next time I will add more oatmeal and change the flour like your note and he said don't change a thing, I like it this way! Thank you again! Carrie
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Post by mrswaz on Dec 11, 2016 22:09:34 GMT -5
Oh, that IS a good one! I'm so glad you tried it.  I always make it as written, though I always think about making changes. Then I go to make it again and remember how delicious it was and decide it doesn't need any tweaks. My favorite thing to do with this bread is to eat it lightly toasted- with butter and a smear of apple pie jam, it's pure heaven. Buttermilk-Oatmeal Bread2 teaspoons fast-rising active dry yeast 1 1/4 cups lukewarm water 3 1/2 cups bread flour 1/4 cup rolled oats 2 tablespoons sugar 1 teaspoon salt 2 tablespoons unsalted butter, melted 1/2 cup buttermilk Sprinkle the yeast over the water in a small bowl; do not stir; set aside for at least 5 minutes to proof to a foamy consistency. Stir together the flour, oats, sugar and salt in a large bowl; add the butter, buttermilk and yeast mixture and beat with an electric mixer until the ingredients are well blended. Turn out the dough onto a floured surface and knead for about 5 minutes or until the dough is smooth and elastic. Lightly oil a large bowl and transfer the dough to the bowl; cover with a tea towel and let the dough rise in a warm place until it is doubled in size, about 1 hour. Pun the dough down and let it rise again, covered with a tea towel, for 45 minutes. Preheat oven to 350° and oil a 9x5x3-inch loaf pan. Punch the dough down again and place it in the loaf pan; bake for 35-40 minutes or till the loaf pulls away from the side of the pan and loaf sounds hollow when you thump it. |
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cfrosty
> 50 posts
I have made 59 posts
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I joined September 2016
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Post by cfrosty on Dec 12, 2016 9:58:40 GMT -5
My DH had it toasted with blueberry preserves this morning and asked when I was making another loaf! That apple pie jam sounds heavenly. I will have to see if I can find a recipe. I just ordered a canner and will be making Beth's Pepper Jelly for Christmas gifts. Have a nice day!
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Post by mcgee on Dec 12, 2016 16:16:14 GMT -5
This sounds yummy. Do you knead by hand or let your KA do the work? I am not good at kneading.
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Post by mrswaz on Dec 12, 2016 18:30:59 GMT -5
This sounds yummy. Do you knead by hand or let your KA do the work? I am not good at kneading. I am a hand-kneader, but I think this would be a really good candidate for using the mixer to do the job for you. The oats don't soak up the moisture right away, so it's a looser dough. Using the mixer ought to keep you from adding too much flour. |
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Post by mcgee on Dec 12, 2016 18:45:57 GMT -5
This sounds yummy. Do you knead by hand or let your KA do the work? I am not good at kneading. I am a hand-kneader, but I think this would be a really good candidate for using the mixer to do the job for you. The oats don't soak up the moisture right away, so it's a looser dough. Using the mixer ought to keep you from adding too much flour. Thanks - maybe I'll give it a try. |
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cfrosty
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Post by cfrosty on Dec 12, 2016 21:01:45 GMT -5
I used my KA mixer. I mixed it up a bit then let it sit for 5 min. Then let it knead for 5 min. I did end up sitting the pan on the pizza stone because the bottom of the bread wasn't brown. That worked great in browning it up. I do love kneading by hand but some days "arthur" in my hands doesn't want to knead dough. There's just something about the feel of the dough and kneading.
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Post by swedishcook on Dec 12, 2016 21:59:33 GMT -5
Question regarding lukewarm water: what temperature? In the good old days when I could still find cake yeast I always used a thermometer. Will give it a try using my trusty dough hooks |
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Post by mrswaz on Dec 13, 2016 10:07:03 GMT -5
Question regarding lukewarm water: what temperature? In the good old days when I could still find cake yeast I always used a thermometer. Will give it a try using my trusty dough hooks No hotter than 110ºF. I go by feel, but when I was using a thermometer regularly, I would aim for 100ºF. Yeast will bloom anywhere between about 94 and 110- any hotter than 110 and it starts getting dangerous for the yeast. |
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Post by swedishcook on Dec 13, 2016 14:51:56 GMT -5
Big thanks! I'm in unchartered territory here.
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I always make it as written, though I always think about making changes. Then I go to make it again and remember how delicious it was and decide it doesn't need any tweaks. 
