I have finally conquered my fear of yeast. Sure, I wasted 6 cups of flour the other day making failed honey banana rolls because I didn't get the water warm enough to activate the yeast but do you think I'll make that mistake twice? Well, probably, yes, but I'm just looking to make progress here people. Forward ho!
This recipe is from Joy of Cooking and was delicious. I started it in the evening and it wasn't in the oven until the girls were in bed and, to be honest, I have no idea how they slept through with the delicious scent that this bread let off as it is baking. It was as if each time I inhaled, I ate a spoonful of honey. It was maddening.
Combine in medium saucepan:
1 1/2 cups water
1 cup steel-cut or rolled oats
1 tablespoon butter
3/4 teaspoon salt
Cook, stirring occasionally, over a medium-low heat until the oatmeal is soft, smooth, thick and free of lumps. Let cool, stirring occasionally, until tepid and no warmer than 115ºF.
Combine in a large mixing bowl and let stand until the yeast is dissolved, about 5 minutes:
1 package (2 1/4 teaspoons) active dry yeast
1/4 cup warm (105º to 115ºF) water
Add to the yeast the oatmeal mixture along with:
1/2 cup room-temperature water
1/3 cup molasses (I used Golden Syrup which is apparently an acceptable substitute)
Stir until well blended. Gradually stir in until the dough is moist but not sticky:
3 3/4 cups to 4 cups flour
Knead for 10 to 15 minutes by hand until the dough is smooth and elastic. Transfer the dough to an oiled bowl and turn it over once to coat with oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours. Punch the dough down and knead briefly.
Grease a baking sheet or two 8 1/2 x 4 1/2 inch loaf pans. Divide the dough in half. On an unfloured work surface, roll each piece into a ball, loosely cover with plastic wrap, and let rest for 30 minutes. Form into 2 free standing round loaves or loaves for the loaf pans. Place seam side down and well spaced on the baking sheet or in the loaf pans. Cover loosely with oiled plastic wrap and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
Preheat the oven to 375ºF. Slash the round loaves before baking. Bake until the bottoms of the loaves sound hollow when tapped, 40 to 50 minutes. Remove from the pans to a rack and let cool for at least 30 minutes before serving. (PS Jake thinks this part is just to torture poor, hungry husbands)
This recipe is from Joy of Cooking and was delicious. I started it in the evening and it wasn't in the oven until the girls were in bed and, to be honest, I have no idea how they slept through with the delicious scent that this bread let off as it is baking. It was as if each time I inhaled, I ate a spoonful of honey. It was maddening.
Combine in medium saucepan:
1 1/2 cups water
1 cup steel-cut or rolled oats
1 tablespoon butter
3/4 teaspoon salt
Cook, stirring occasionally, over a medium-low heat until the oatmeal is soft, smooth, thick and free of lumps. Let cool, stirring occasionally, until tepid and no warmer than 115ºF.
Combine in a large mixing bowl and let stand until the yeast is dissolved, about 5 minutes:
1 package (2 1/4 teaspoons) active dry yeast
1/4 cup warm (105º to 115ºF) water
Add to the yeast the oatmeal mixture along with:
1/2 cup room-temperature water
1/3 cup molasses (I used Golden Syrup which is apparently an acceptable substitute)
Stir until well blended. Gradually stir in until the dough is moist but not sticky:
3 3/4 cups to 4 cups flour
Knead for 10 to 15 minutes by hand until the dough is smooth and elastic. Transfer the dough to an oiled bowl and turn it over once to coat with oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours. Punch the dough down and knead briefly.
Grease a baking sheet or two 8 1/2 x 4 1/2 inch loaf pans. Divide the dough in half. On an unfloured work surface, roll each piece into a ball, loosely cover with plastic wrap, and let rest for 30 minutes. Form into 2 free standing round loaves or loaves for the loaf pans. Place seam side down and well spaced on the baking sheet or in the loaf pans. Cover loosely with oiled plastic wrap and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
Preheat the oven to 375ºF. Slash the round loaves before baking. Bake until the bottoms of the loaves sound hollow when tapped, 40 to 50 minutes. Remove from the pans to a rack and let cool for at least 30 minutes before serving. (PS Jake thinks this part is just to torture poor, hungry husbands)
