| melody |
Posted - Feb 22 2009 : 6:30:02 PM
COLONIAL OATMEAL BREAD
1-TBLPS of salt
2-pkgs of active dry yeast
4-cups whole-wheat flour
About 2-3/4 cups all-purpose flour
2-1/4 cups water
1/2 cup honey
4-TBLPS butter (or margarine) 1/2 stick
1-egg
1-cup quick cooking oats, uncooked
1. In large bowl, combine salt, yeast, 2-cups whole-wheat flour; and 1 cup all-purpose flour. In 2-quart saucepan over low heat, heat water, honey, and butter or margarine until very warm (120 to 130-degrees) Butter or margarine does not need to melt.
2. With mixer at low speed, gradually beat honey mixture into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl iwth rubber spatula. Beat in egg and 1 cup whole-wheat flour to make a thick batter; continue beating the batter 2 minutes;, scraping bowl often. With wooden spoon, stir in oats, 1-cup whole -wheat flour, and 1 cup all purpose flour to make a soft dough.
3. Lightly sprinkle work surface with all purpose flour; turn dough onto work surface and knead until smooth and elastic, about 10-minutes, working in more all purpose flour about 3/4 of a cup, while kneading the dough. Shape dough into ball and place in greased large bowl, turning dough to grease top. Cover; let rise in warm place (90 to 85-degrees F) until doubled, about 1-hour.
4. Punch down dough. Turn dough onto lightly floured surface and cut in half (I cut mine into 1/4's for smaller loaves) cover, and let rest 15 minutes. Grease large cookie sheet.
5. Shape each 1/2 (or I used 1/4's) into ovals tapering ends slightly; place on cookie sheet. Cover; let rise in warm place until doubled about 1-hour.
6. Preheat oven to 350-degreesF. With sharp knife, cut 3 to 5 crisscross slashes across top of each loaf; lightly dust tops of loaves wtih some all purpose flour. Bake 35 to 40-minutes until loaves test done. Remove loaves from cookie sheet; cool on wire racks.
*** 130-calories per serving. Low in fat, cholesterol  |
