Hello again it’s me!! I know, such an unoriginal introduction. But here I most definitely am and I bring with me a scrumptious recipe for Oat White Bread.
I made bread today – I use made in the most liberal sense of the word; I weighed some stuff, poured some stuff flipped a switch & my trusty bread maker kneaded, proved & knocked back the dough, I then, in an effort to feel like I had contributed to the ‘making’ process shaped the loaf, placed the dough in a tin, placed that tin in a hot oven, turned out the cooked loaf, washed up the tin (phew I’m working up a sweat just thinking about all that activity – do you think I could successfully turn cooking into a fitness video??? Answers on a postcard please?!!!).
Anyhow, today wheat flour, oats, yeast, a pinch of salt, water, honey & butter became a rather knobbly looking loaf, in my kitchen. And now I can’t wait for tomorrow morning, cos that means brekkie in bed!
Think Downton Abbey, complete with tray on legs, cuppa tea/coffee and TOAST. The oaty loaf is nice enough, but it’s in a league of it’s own whe cut, toasted, buttered & spread with jam. The only way you’re really going to understand is if you make some (ideally a day ahead – this bread inproves in flavour over a couple if days).
So I’m going to help you by telling you how I made my loaf.
This recipe is for use with a bread maker or stand mixer (with dough hook attachment). It can easily be made by hand using basic bread making & kneeding skills. Unfortunately due to a very dodgey back I chose, what is for me, the easy option!
This recipe produces a 1 1/2 lb loaf.
You will need :
1 x 2 – 3 lb buttered loaf tin
450g/1 lb Strong White Flour
50g/2 oz Porridge oats (unflavoured, not quick cook), ordinary flat rolled oats
25g/1 oz Unsalted Butter at room temperature
1 tsp honey
1 x 7g Instant Dried Yeast Sachet
1/2 tsp Kosher Salt
300 -340ml hand hot Water
Preheat your oven to its hottest temperature (250C – same for fan oven).
Place 300ml of warm water into the bowl (of you bread maker/stand mixer or wide heavy bowl suitable for mixing dough in).
Add the dried yeast from the sachet & the honey. Mix around with your fingers (I enjoy this bit!)
Place the flour on top of the yeast/water mixture & then add the oats, salt & butter.
if using a bread maker set the machine to the dough cycle and press start!
If using a stand mixer lower the dough hook into the mixture and mix in a low speed for 10 minutes until the dough is smooth and elastic. Remove dough from the bowl & shape into a ball before placing into an oiled bowl. After placing the dough in the oiled bowl, turn the dough over so that both top & bottom have a covering of oil, cover tightly with cling film and leave in a warm, draught free place until doubled in size 1 – 1 1/2 hours.
If making the dough by hand, using your clean hand bring all the ingredients together and mix within the bowl until you have a cohesive ball of dough. Remove the dough from the bowl and place on a clean, lightly floured surface. Hand kneed the dough for 10-15 minutes until the dough changes, it will start to feel more elastic, have a smoother form and also appear to work with you when you are kneeding it. Proceed as above for proving your dough.
Once your dough is doubled in size gently ‘knock it back’. Either use the settings in your bread maker to mix the dough (effectively ‘knocking it back’ for 1 minute, or gently punch down into the large, airy ball of dough in the oiled bowl, pressing & turning the dough to bring it back to almost it’s original size.
Turn out your dough onto a clean, lightly floured surface & stretch the dough lengthways until it is 3 x it’s original length. Take one end and fold it back in, just past the middle part of the dough, repeat with the other end. Turn the dough 90 clockwise and repeat the stretching and folding technique. Repeat this process twice more.
This small, but important process, once incorporated into all my bread making has had an undeniable improvement in the quality, shape, structure and texture of every loaf I have subsequently baked! Who’da thunk it???!!!!
Place the shaped loaf in the buttered tin, cover with a slightly damp tea towel & place in a warm, draught free place until doubled in size (approx 1 – 1 1/2 hours).
When ready, remove the tea towel & place the loaf tin in the oven. I immediately reduce the heat by 25C as I don’t like a very hard, dark crust. This loaf should take approx 20-30 minutes to bake. It is cooked when it is a golden colour & the loaf sounds hollow when tapped on the base.
If you cannot wait until tomorrow to taste your super, additive free, homemade loaf, PLEASE wait until it has, at least cooled to room temp. Otherwise you will be left with a squished, misshapen loaf.
For a family of five this loaf will easily disappear over breakfast!! For singles & couples it is also very nice for sandwiches & other recipes requiring bread.
Which reminds me, a friend came for lunch yesterday and we had homemade leek & potato soup (will post recipe soon!) and this bread – I made some earlier, went beautifully with it. Perfect for dunking!!
I have to go now, my eldest, Star, is having 3 girlie friends over tomorrow for a belated, birthday, sleepover.
I need all my strength to prepare the FEAST AND JOIN IN THE FUN!!!!Share This