home *** CD-ROM | disk | FTP | other *** search
- From: hsd@uvacs (Harry S. Delugach)
- Newsgroups: mod.recipes
- Subject: RECIPE: Oatmeal Honey Bread
- Date: 14 Feb 86 06:13:08 GMT
- Organization: University of Virginia, Computer Science Dept.
- Approved: reid@glacier.ARPA
-
-
- Copyright (C) 1986 USENET Community Trust
- Permission to copy without fee all or part of this material is granted
- provided that the copies are not made or distributed for direct commercial
- advantage, the USENET copyright notice and the title of the newsgroup and
- its date appear, and notice is given that copying is by permission of
- the USENET Community Trust or the original contributor.
-
- .RH MOD.RECIPES-SOURCE OATMEAL-BREAD B "31 Jan 86" 1986
- .RZ "OATMEAL HONEY BREAD" "A yeast bread for people who like oatmeal"
- .IH "makes 2 loaves"
- .IG "2 cups" "uncooked oatmeal" "160 g"
- e.g., Quaker's Old Fashioned Oatmeal
- .IG "2/3 cup" "honey" "160 ml"
- .IG "2 Tbsp" "salt" "30 ml"
- .IG "3 Tbsp" "butter" "50 ml"
- .IG "1 cup" "boiling water" "250 ml"
- .IG "2 pkgs" "active dry yeast" "14 g"
- .IG "1 cup" "lukewarm water" "250 ml"
- .IG "2/3 cup" "milk" "160 ml"
- .IG "5\-6 cups" "unbleached flour" "500\-600 g"
- (may substitute up to
- .AB "2 cups" "200 g"
- whole wheat)
- .IG "" "oil"
- .PH
- .SK 1
- Put the oatmeal, honey, salt and butter in a large mixing bowl.
- Add boiling water and mix together. Let stand for 45 minutes, stirring
- occasionally.
- .SK 2
- Following the yeast package directions, add the yeast to lukewarm water,
- and let it soften for about 5 minutes. Add the yeast mixture to
- the oats and honey mixture.
- Mix in the milk and stir well.
- .SK 3
- Stir in the flour,
- .AB "\(12 cup" "50 g"
- at a time. When the dough is too stiff to stir, pour it out onto
- a well-floured surface, and knead it
- firmly, adding a little flour if necessary.
- Knead it until the dough is smooth and elastic (about 6\-8 minutes).
- Form the dough into a ball.
- Place the dough into a large greased bowl,
- coating the entire ball of dough.
- .SK 4
- Cover with a damp cloth, and place in a warm, cozy, humid place.
- (I put it in a cool oven, with a small saucepan of hot tap water
- sitting on the bottom of the oven.)
- Let rise for about 1\(12 hours, or until the dough has doubled in bulk.
- .SK 5
- Punch down the dough, and split in half. Spread the dough
- into two greased loaf pans, coating the dough as before, and
- cover with a damp cloth,
- and let rise for about an hour in a warm, cozy, humid place.
- .SK 6
- Bake at 350\(deF for 35-40 minutes, or until loaves sound hollow when tapped.
- Cool on a bread rack for about ten minutes.
- .NX
- Kneading is difficult to describe in words, but many cookbooks have pictures.
- The idea is to exercise the dough and work some more flour into it.
- Bread freezes very well; give it an hour or so to thaw,
- then heat it up at 350\(deF for about ten minutes.
- .PP
- Instant and quick-cooking oatmeal is not satisfactory in this recipe.
- Besides the ubiquitous Quaker oats, you can use any commercial rolled oats
- or steel-cut oats. If you use the steel-cut oats, then soak for 1 hour
- in step 1.
- .SH RATING
- .I Difficulty:
- easy if you already know how to knead dough, moderate otherwise.
- .I Time:
- 30 minutes preparation, 4\(12 hours waiting time.
- .I Precision:
- All amounts (including times) are approximate.
- .WR
- Harry S. Delugach
- University of Virginia, Dept. of Computer Science, Charlottesville, VA
- cbosgd!uvacs!hsd or decvax!mcnc!ncsu!uvacs!hsd
-