flour
1 cup whole-wheat flour
2 cups unbleached all-purpose flour
Additional flour for kneading
1 egg white beaten with 2 tablespoons water
Add the cornmeal to the cold water and mix well. Pour into boiling water and stir until thickened. When it is thickened and bubbly, stir in the butter, salt, sugar, caraway seeds, cocoa, and instant coffee.
Dissolve the yeast in warm water, add to the mixture, and stir well.Blend in the flours, adding more liquid if necessary, and stir until you have a fairly sticky dough. Turn out on a floured board and knead, adding more flour if necessary, to make a firm, elastic dough. Form into a ball and place in a well-buttered bowl, turning to coat with butter on all sides. Put in a warm, draft-free spot to rise until doubled in bulk. Punch down the dough and knead for two or three minutes. Form into two balls, and either shape into free-form loaves or roll and fit into two bread pans 8 × 4 × 2 inches. Allow to rise until almost doubled in bulk. Brush the bread with the beaten egg white and cold water and bake at 375° for 50 to 60 minutes or until the bread taps hollow. If you have doubts about whether it is done, let it bake longer. This loaf is better a little overdone than underdone.
NOTE
If the bread is to be baked in round free-form loaves, arrange on a baking sheet sprinkled with cornmeal and place a flan ring or other guard around the dough to prevent its spreading too much; or let the loaves rise in 8-inch pie tins or skillets and then turn out onto the baking sheet or directly onto oven tiles just before baking.
Maryetta’s Oatmeal Bread
This is as good an oatmeal bread as I have ever eaten, and it makes wonderful toast. The recipe yields a great deal more than the previous one, so it is good if you have a large family or want to give a loaf away as a gift.
It is essential to leave the dough uncovered during the two risings.
[3 loaves]
4 cups boiling water
3 cups rolled oats
7½ to 8 cups all-purpose flour, approximately, preferably unbleached
2 packages active dry yeast
2 tablespoons salt
4 tablespoons salad oil
½ cup molasses
Pour the boiling water over the oatmeal in a large bowl and leave to cool. Then stir in 2 cups of flour and the yeast. Place in a warm, draft-free spot and allow to rise, uncovered, until doubled in bulk. Punch down and work in the salt, salad oil, molasses, and enough of the remaining flour to make a stiff dough. Turn out on a floured board and knead, adding extra flour if necessary, to make a smooth, pliable, firm dough—about 10 minutes, but you cannot knead too much. Divide the dough into three equal pieces, and form into loaves to fit three buttered 9 × 5 × 3-inch loaf tins. Allow to rise again, uncovered, until doubled in bulk. Bake in a preheated 350° oven 40 to 60 minutes, or until the bread sounds hollow when removed from the tins and rapped on top and bottom. Cool on racks before slicing.
Oatmeal Breadwith Cooked Oatmeal
There are two or three favorite recipes for oatmeal bread in this country. I first encountered this one in Nevada, in a restaurant that was made famous by Lucius Beebe, and it was so good that I extracted the recipe from the owner and have been using it for many years. It is an interesting, loosely textured bread with an unusual light-brown color and a rich, full flavor. It is delicious with sweet butter, and it keeps well.
[2 small loaves]
1 cup coarse rolled oats
1 cup boiling water
2 packages active dry yeast
1 teaspoon granulated sugar
½ cup warm water (100° to 115°, approximately)
1 cup warm milk
1 tablespoon salt
¼ cup dark brown sugar
4 to 5 cups all-purpose flour, approximately
Cook the oats in the boiling water until thickened, about 3 minutes. Pour into a large mixing bowl and allow to cool to lukewarm. Meanwhile, stir the yeast and teaspoon of sugar into the warm water until dissolved, and allow to proof. Add the warm milk, salt, brown sugar, and yeast mixture to the oats and stir
1 cup whole-wheat flour
2 cups unbleached all-purpose flour
Additional flour for kneading
1 egg white beaten with 2 tablespoons water
Add the cornmeal to the cold water and mix well. Pour into boiling water and stir until thickened. When it is thickened and bubbly, stir in the butter, salt, sugar, caraway seeds, cocoa, and instant coffee.
Dissolve the yeast in warm water, add to the mixture, and stir well.Blend in the flours, adding more liquid if necessary, and stir until you have a fairly sticky dough. Turn out on a floured board and knead, adding more flour if necessary, to make a firm, elastic dough. Form into a ball and place in a well-buttered bowl, turning to coat with butter on all sides. Put in a warm, draft-free spot to rise until doubled in bulk. Punch down the dough and knead for two or three minutes. Form into two balls, and either shape into free-form loaves or roll and fit into two bread pans 8 × 4 × 2 inches. Allow to rise until almost doubled in bulk. Brush the bread with the beaten egg white and cold water and bake at 375° for 50 to 60 minutes or until the bread taps hollow. If you have doubts about whether it is done, let it bake longer. This loaf is better a little overdone than underdone.
NOTE
If the bread is to be baked in round free-form loaves, arrange on a baking sheet sprinkled with cornmeal and place a flan ring or other guard around the dough to prevent its spreading too much; or let the loaves rise in 8-inch pie tins or skillets and then turn out onto the baking sheet or directly onto oven tiles just before baking.
Maryetta’s Oatmeal Bread
This is as good an oatmeal bread as I have ever eaten, and it makes wonderful toast. The recipe yields a great deal more than the previous one, so it is good if you have a large family or want to give a loaf away as a gift.
It is essential to leave the dough uncovered during the two risings.
[3 loaves]
4 cups boiling water
3 cups rolled oats
7½ to 8 cups all-purpose flour, approximately, preferably unbleached
2 packages active dry yeast
2 tablespoons salt
4 tablespoons salad oil
½ cup molasses
Pour the boiling water over the oatmeal in a large bowl and leave to cool. Then stir in 2 cups of flour and the yeast. Place in a warm, draft-free spot and allow to rise, uncovered, until doubled in bulk. Punch down and work in the salt, salad oil, molasses, and enough of the remaining flour to make a stiff dough. Turn out on a floured board and knead, adding extra flour if necessary, to make a smooth, pliable, firm dough—about 10 minutes, but you cannot knead too much. Divide the dough into three equal pieces, and form into loaves to fit three buttered 9 × 5 × 3-inch loaf tins. Allow to rise again, uncovered, until doubled in bulk. Bake in a preheated 350° oven 40 to 60 minutes, or until the bread sounds hollow when removed from the tins and rapped on top and bottom. Cool on racks before slicing.
Oatmeal Breadwith Cooked Oatmeal
There are two or three favorite recipes for oatmeal bread in this country. I first encountered this one in Nevada, in a restaurant that was made famous by Lucius Beebe, and it was so good that I extracted the recipe from the owner and have been using it for many years. It is an interesting, loosely textured bread with an unusual light-brown color and a rich, full flavor. It is delicious with sweet butter, and it keeps well.
[2 small loaves]
1 cup coarse rolled oats
1 cup boiling water
2 packages active dry yeast
1 teaspoon granulated sugar
½ cup warm water (100° to 115°, approximately)
1 cup warm milk
1 tablespoon salt
¼ cup dark brown sugar
4 to 5 cups all-purpose flour, approximately
Cook the oats in the boiling water until thickened, about 3 minutes. Pour into a large mixing bowl and allow to cool to lukewarm. Meanwhile, stir the yeast and teaspoon of sugar into the warm water until dissolved, and allow to proof. Add the warm milk, salt, brown sugar, and yeast mixture to the oats and stir
Similar Books
