Oatmeal sandwich bread and Company

Our first month of fall has been near perfect with several rains.  We got another small thunderstorm Monday night and slightly over 3/4 of an inch of rain.  We are so grateful.  I think we are now just 8.5 inches down for the year.

Since I wrote last nothing out of the ordinary has happened.  We are still waiting for the new doors on the outbuildings.....who knows how long that  will be.  We have moved lots of things back into the Milk Parlor.

My sister and BIL are down visiting until Friday morning.  This will be their last trip with the motor home for this year.  They are staying for the first time at lake Pomme do Terre.  She and I are  taking today to visit our Aunt in Nixa and  the two cemeteries in Christian County where our family is buried.  Younger people won't understand this but we both enjoy doing it.  I always feel very peaceful and somehow closer  to my roots when I visit.  We reminisce about when we were growing up and the various relatives we remember.  She doesn't always get the time to do it when she visits so this trip we are 'making' the time.  The guys will be visiting the local sale barn.  Today is feeder calf sale day. 

I realized yesterday morning that I was nearly out of bread so I started very early to get my baking done before they got to the farm at 10  AM.

I made my standard Mashed Potato Bread (3 loaves) and did a new recipe that was on the side of the King Arthur bread flour bag. I had cut it off and left it laying on the counter so I wouldn't forget to try it out.  It is Oatmeal Sandwich Bread.  The recipe is unique in that you dump everything into the bowl and mix it and knead it.  It is very simple and we all tested it and agree it is a keeper!  It makes a very moist loaf which is a little unusual for oatmeal bread.  My sis took two pieces with her to the motor home last evening and called me to tell me it toasts wonderfully well!

Remember you can find it on King Arthur's website as well.

Oatmeal Toasting & Sandwich Bread

This tender bread is just slightly sweet. Follow our step-by-step photos for making this bread at 
our blog, Baking Banter. 

3 cups King Arthur Unbleached Bread Flour
1 cup rolled oats (old-fashioned oats)
2 tablespoons butter or margarine
1 1/2 teaspoons salt
3 tablespoons brown sugar or honey
2 teaspoons instant yeast OR 1 packet active dry yeast*
1 1/4 cups lukewarm milk
3/4 cup raisins or currants (optional)

*If you use active dry yeast, dissolve it in the warm milk before combining with the remaining ingredients.
Manual Method: In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead dough, by hand (10 minutes) or by machine (5 minutes) till it's smooth. Place dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. Shape as directed below.

Bread Machine Method: Place all of the ingredients (except the fruit) into the pan of your machine, program machine for manual or dough, and press Start. About 10 minutes before the end of the second kneading cycle, check dough and adjust its consistency as necessary with additional flour or water; finished dough should be soft and supple. Add the raisins or currants about 3 minutes before the end of the final kneading cycle. Shape as directed below.

Shaping: Transfer the dough to a lightly oiled surface, and shape it into a log. Place the log in a lightly greased 9" x 5" loaf pan, cover the pan (with an acrylic proof cover, or with lightly greased plastic wrap), and allow the dough to rise for 60 to 90 minutes, till it's crested 1" to 2" over the rim of the pan.

Baking: Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking. Yield: 1 loaf.

I will be making this one again.  I used dried cranberries but can see adding sunflower seeds, various nuts and fruits as well.  I also think it would make a great bread without any additives.

If you have never made bread this one would be a great starting place.

Baking day results.  Two of the loaves split on the sides again and I even switched places in the oven in case I had a hot spot.  I also rolled  the loaves up jelly roll style and pinched very tightly the edges and ends.  Next time I am going to just  push the dough down into the pan with no seam  and see how that turns out.

 

And this is the oatmeal bread.  I think you all with bread machines would find this one perfect for it.



I had to bake this in a casserole dish.....I broke my glass loaf pan that same morning.  I need to order a couple more loaf pans.  I can bake 4 loaves without crowding in my over sized oven.  Denim,  I am still loving the Frigidaire stove.