So I love to make bread. real bread with yeast that rises and gets punched and rises again. This above picture is of a new recipe – for me – but from my old reliable, worn-in, Good Housekeeping Illustrated Cookbook, given to me by my mom when I was just 19 years old. She had the cookbook at home when I was growing up, and I loved it because it had all the basic recipes, in step-by-step, with a picture ‘index’ at the beginning so you could browse all the photos at once for ideas, or compare your end result with theirs (insert maniacal laugh here). It also is separated out by category, and each starts out with info about them (i.e., veggies all have instructions on how to pick good ones) and basic recipes along with fun ones. Yes, y’all, this is the book that for years I – still! – open up because I never remember how to make hardboiled eggs.
So, I present to you, Oatmeal Batter Bread, and as usual, slightly modified to my liking…
2 tsp salt
2 pkgs (4 1/2 tsp) active dry yeast
5 cups organic whole wheat pastry flour
2 1/4 cups water
1 cup regular organic oats (better texture than quick oats)
1/2 cup organic unsulfured molasses
In large bowl, combine, salt, yeast and 2 cups flour. In saucepan, mix water, oats and molasses; add 1 tbsp butter; heat til very warm. With mixer on low, beat liquid into dry ingredients til just blended. Increase to medium and beat slowly but surely adding 1/2 cup flour at a time to make a stiff dough. (my hand mixer sucks so I’m usually combining by hand halfway through this process). Cover bowl with towel and let rise in a warm place until doubled, about an hour (I like to put it under covers in bed, or use my bread proofing feature on my stove). Punch or stir down dough, divide in two and shape into balls. Cover and let rise again. Bake 45 min at 350 until loaves sound hollow when tapped. Rub tops with softened butter, cool on racks.