Oatmeal Bread

Oatmeal Bread

This recipe has reached near-legendary status around my family. Brothers and brothers-in-law weep with joy when I come visit because they know I will make them some oatmeal bread. Their wives call me on the phone the night before Thanksgiving, begging me for this recipe.  Sometimes when I go visit my family,  I even take my vintage Bosch mixer along with me because it can handle a big double batch of dough (a word of warning: most Kitchen Aids can't do double batches of this bread. It can handle the single batch just fine, though). This recipe is a staple in the kitchen at The Happy House, an old and cherished friend and the work-horse of our baked goods.  

Enjoy!

M. 

Single Batch: (makes 2 med. loaves or 1 1/2 dozen rolls)
2 c. boiling water
1 c. old fashioned rolled oats
3 T. oil
2 tsp. salt
2/3 c. brown sugar (or scant 1/2 c. honey)
1 T. yeast
1/3 c. water
5 - 5 1/2 cups flour
2 T. or so oil for large bowl


Double Batch: (makes 4 large loaves or 4 dozen rolls)
5 c. boiling water
2 1/2 c. old fashioned rolled oats
1/2 c. oil
1 1/2 T. salt
1 1/4 c. brown sugar (or 1 c. honey)
3 T. yeast
1 c. warm water
12-14 cups flour
2 T. or so oil for large bowl

Directions

Put oats, salt, oil, and sweetener in mixing bowl. 

Don't use quick cooking! I've tried and the texture of the final product isn't the same.

Real Salt is where it's at, baby!

Extra virgin organic coconut oil - yum!

Opted for local organic Tupelo honey this time around.

Pour boiling water over oats, oil, salt,  and brown sugar; stir.

Let the mixture stand until it comes to room temperature.

 When cool, dissolve yeast in 1 c. water and let proof.

Like magic, 10-15 minutes later.

Add yeast mixture to oat mixture + 1/2 of the flour; mix well.

Add in rest of flour until dough pulls away from sides of mixing bowl.  Knead for eight minutes. Go fold a load of laundry - that's just about the right amount of time for it to finish up. Don't scrimp on the time for this step, though. Kneading is important to the formation of gluten, the stuff that gives yeast breads their familiar loft and spring.

Place dough in large bowl that has been coated with oil; turn once. I love these food-grade polycarbonate containers with the snap-on lids (this one is made by NSF). Most restaurant supply stores will have them - I got mine online but I don't remember where! It makes it SO much easier to figure out if the dough has doubled during it's rising time. So. much. easier.

Place the dough somewhere warm and let it rise until doubled. (See how handy those marks are on the side? I also use these bins when I make 5-Minute Artisan Bread). 

After dough has doubled,  shape into what ever shape makes your skirt fly up. Place into greased pans (or on a Silpat mat). Today,  I did three loaves of sandwich bread and 8 hamburger buns (burgers for dinner tonight - the boys are happy about that one).  Depending on the menu for the week,  I might do two loaves and the rest dinner rolls or sometimes hot dog buns or garlic knots. This dough is pretty darn flexible like that.

Cover dough with a kitchen towel and then let rise until doubled in size, yet again.  Wouldn't you agree there are few things lovelier in the kitchen than a perfectly formed loaf of bread?

Bake the rolls/buns at 375 degrees for 20-25 minutes. 

Look at all that oatmeal-y goodness!

Piles of perfection, just in time for dinner.

Bake the bread at 350 degrees for 30-40 minutes. 

Cool on a wire wrack. Brush with melted butter if you are in the mood.  (In my house, when the bread comes out of the oven, I also have to hide anything that can be pushed, shoved, or toted to the counter where it is cooling. Otherwise, little Princess P. will take a couple of bites out the end of each loaf when Mom isn't looking.)

Challah (Egg Bread)

  (Adapted from Joan Nathan via The Smitten Kitchen)

Have you ever longed to make the perfect bread pudding but it always left you feeling a little bit...meh? Well, look no further because challah is here to rescue you from bread pudding purgatory! Sometimes I make it just so I can have "leftovers" to make bread pudding out of.


In all seriousness, this is one of the most lovely breads you can ever learn to make. Traditionally served on the Jewish Sabbath and other holidays, it will become a favorite in your kitchen and a workhorse in the menu. While it is sublime eaten fresh and warm, it makes incredible french toast and bread pudding. You can use the dough to make cinnamon rolls or caramel apple buns. If you can dream it up using an enriched dough, this is the recipe for you! The honey rounds out the richness of the bread and sends the flavor profile through the roof. And there are few things closer to heaven than the smell of fresh baked challah wafting from your oven. 


Have fun and happy baking!

Love,

M.

Traditional Challah

Time: about 1 hour, plus 2 1/2 hours rising
Yield: 2 loaves

Ingredients:

• 1 ¾ c. warm water
• 1 1/2 packages active dry yeast (1 1/2 Tbsp)
• 1 Tbsp sugar
• 1/2 cup oil, plus more for greasing the bowl (I used coconut - olive or vegetable is fine, too)
• 4 large eggs + 1 more for egg wash
• 1/2 cup honey
• 3 tsp salt
• 8 to 8 1/2 cups all-purpose flour
• 1/2 cup raisins per challah, if using, plumped in hot water and drained
• Poppy or sesame seeds for sprinkling

Directions

1.  In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.  

2.  Whisk oil into yeast, then beat in 4 eggs, one at a time, with honey and salt. Gradually add flour. When dough starts pulling away from the sides of the bowl, it is ready for kneading. Turn dough onto a floured surface and knead until smooth and elastic, about 8-10 minutes by hand.  

(Smitten Kitchen says: "You can also use a mixer with a dough hook for both mixing and kneading, but be careful if using a standard size KitchenAid–it’s a bit much for it, though it can be done." Melynda here: I have a Bosch mixer and it can handle a double batch – 4 loaves – with no problem.)

3. Place dough in a well greased bowl, turning once to coat.  Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour. (Melynda here: I do the second rising in the refrigerator because it makes the dough easier to handle when making the strands.) 

While the dough is rising, go watch this video: 



Pretty cool, eh? Trust me, you will get the hang of it and when you do, you will feel so accomplished!!!  


4. After the second rising, you can knead the raisins into the challah, if you’re using them, before forming the loaves.
 
5. To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls, approximately 150 gms each.

6. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. 


7. Place the 6 strands in a row, parallel to one another. Starting with the strand on the far right, pinch the tops of the strands together. (Note: The key to following then braiding by numbers is to remember to FORGET THE OLD POSITION NUMBER OF THE STRAND.  Just remember there are six POSITIONS from left to right 1-2-3-4-5-6.)


8. Next, establish the base of the braid:

o   Move the far RIGHT strand all the way over to the right. (6 --> 1)

o   Move the 2nd strand on LEFT to the far RIGHT (2-->6)

o   Separate the middle four strands (2.3.4. & 5) into two sections (2 ,3  and 4, 5)

o   Move the outside LEFT strand over two strands (1-->3)

9. After base is established, repeat the following pattern:

o   Move second strand on the RIGHT to the far left (5-->1)

o   Move the far right strand over to two strand (6-->3)

o   Move the second strand on the LEFT over to the far right (2-->6)

o   Move the outside LEFT strand over two strands (1-->3)

The braiding pattern by numbers is this:

• Establish base: 
• Move strand in position 6-->1
• Move strand in position 2-->6
• Split the four in the middle
•  Move strand in position 1 -->3

•  Repeat this pattern until strands are braided 
• Move strand in position 5-->1
• Move strand in position 6-->3
• Move strand in position 2-->6
• Move strand in position 1-->3

10. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. 


11. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between. 

12. Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.

13. If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle bread   with seeds, if using. If freezing, remove from freezer 5 hours before baking.


14. Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on  a rack.

 

Blooming Dutch Oven Bread

This is a recipe I originally found over at The Pioneer Woman. The bread is so delicious and so lovely, I had to include the recipe here. Next time I make it, I promise to get some good photos of it before we dig into it!

Dutch Oven Herb Bread

Ingredients:

1 teaspoon active or instant yeast

1 c. H20

About 4 cups all purpose flour
½ c. warm olive oil

¼ - 1/3 cup fresh chopped herbs

1 1/2 teaspoons salt (I prefer Redmond’s Sea Salt)

Kosher salt for sprinkling on top

Directions:

· Dissolve yeast in water & let proof for 10-15 minutes.

· Stir chopped herbs into warmed olive oil (this helps release the flavor of the herbs)

· Combine flour, salt, olive oil & herbs with yeast mixture & knead for 10 minutes.

· Cover dough & let it rise until double in size.

· When dough has doubled in size, punch down & knead lightly to redistribute yeast.

· Preheat oven to 450 degrees.

· Pour generous amount of olive oil in bottom of cast iron dutch oven & then place dough inside, turning once so it is covered in olive oil.

· Score the dough with a large, deep X so bread can “bloom” while baking.

· Drizzle with more olive oil & sprinkle with kosher salt.

· Bake for 30 minutes in preheated oven with lid on, then remove lid & finish off bread for another 15 or so minutes. Internal temp of dough should be about 200-210 degrees.