16 November 2008

More Adventures with Yeast

Here we have the results of my latest kitchen experiment: a recipe from King Arthur Flour, hence trustworthy. Though I am still somewhat frightened of yeast (it's alive, for Pete's sake!), this turned out quite well.

Vermont Oatmeal-Honey Bread
2 cups boiling water
1 cup old-fashioned rolled oats
1/3 to 1/2 cup packed brown sugar
1 tablespoon honey
1/4 cup softened butter
1 tablespoon salt (I'm going to use a little bit less next time)
1 teaspoon cinnamon
1 tablespoon instant or "rapid rise" yeast
1 1/2 cups King Arthur White Whole Wheat Flour
4 cups King Arthur Unbleached All-Purpose Flour

In a large mixing bowl, combine the boiling water, oats, brown sugar, honey, butter, salt and cinnamon. Stir to melt butter. Let mixture cool to lukewarm.
Add the yeast and flours, stirring to form a rough dough; knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny.
Transfer dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and let rise for 1 hour.
Halve the dough and shape each portion into a loaf, placing in two greased 8 1/2 x 4 1/2-inch bread pans. Cover the pans with lightly greased plastic wrap and allow the loaves to rise till they've crowned about 1 inch over the rim of the pan, about 1 hour. (I actually let them rise uncovered in a warm oven.)
Bake the loaves in a preheated 350°F oven for 30-40 minutes, until golden brown. Remove from pans immediately and let cool on rack.
Betsy and I sampled one loaf for our mini tea party this evening; it was delicious with a drizzle of honey. I'll use the rest of that loaf for breakfasts throughout the week, and the other one is going to the Mu Alpha house posthaste.

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