I kept meaning to post this recipe for those of you who asked. Here it is ... finally! It's from Kendra--thanks!
Mix together the following and allow to cool to lukewarm:
1 cup oat flakes
1/2 cup brown sugar
1 Tbsp. molasses
1Tbsp. honey
1/2 stick butter
1 Tbsp. salt
1 tsp. cinnamon
2 1/2 cups boiling water
When cooled a little, add:
1 1/2 cups (7 3/4 oz) wheat flour
4 cups (17 oz) white flour
1 Tbsp instant yeast
Mix until well blended. It will be sticky. Allow to rise in a greased bowl, covered, for 1 to 1 1/2 hours, or until doubled. Then place into two bread pans and allow another 1 hour to rise, covered. Then bake for 35 - 40 minutes at 350degrees. You can also make rolls in a muffin pan.
Makes great toast, cinnamon toast, grilled cheese, etc. Can refrigerate as well.
Kendra uses instant yeast which doesn't require proofing. I would guess that you could use the same amount of regular yeast and dissolve it in the same amount of warm water rather than boiling. Maybe sprinkle the brown sugar and salt over it to submerge the yeast? Then I'd just mix it in with the rest of the ingredients, except the flour, and of course, stir the flour in last. She doesn't say to knead the bread, but she also uses an electric mixer with special "kneading" beaters. I'd tend to knead it. Maybe not mix in quite all of the flour it calls for and knead the rest in?
Maybe I should have attempted the recipe myself before telling someone else how I would try it?!
3 comments:
Sounds good, but what is proofing?
That looks yummy! I love to get a new recipe where I already have all of the ingredients!
Kisti--proofing the yeast is the part of the recipe when you allow the yeast to dissolve in warm water and it forms a sort of foamy-looking top. Instant yeast doesn't require proofing, I believe, because it's finer and needs no dissolving before it's ready to use in a recipe. Hope that helps!
Post a Comment