Welcome To My Creative Journey- The Next Half Century

From knitting to cooking, jewelry making to painting, gardening to journaling, I love it all and would love for you to share it with me

Monday, January 19, 2009

January is the perfect month to make bread and homemade soups. The smells warm the heart and the oven warms the house.
Sometimes my bread turns out and sometimes it doesn't. Probably because I can't resist adding a little of this and a little of that. This time however, it turned out and was very yummy. I still made a few changes, about 20%. It's nice the recipe has room for a little creativity.
I keep the
Oats and Molasses Bread recipe taped to the inside of my cupboard door for a quick find. It's from the February 2007 Issue of Canadian living. You can find it on their website but I'll post it here..............

Oats and Molasses Bread

Baking bread from scratch is one of the most satisfying endeavours: kneading the dough, watching it rise, smelling it bake, then slathering a warm slice with butter.

Servings: 2 loaves, 12 slices each

1-1/4 cups (300 mL) boiling water


In heatproof bowl, stir boiling water with rolled oats; let stand until absorbed, about 15 minutes. Stir in molasses, butter and egg.

Meanwhile, in large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand until frothy, about 10 minutes. Stir in oat mixture. Stir in 2-1/2 cups (625 mL) of the all-purpose flour, whole wheat flour and salt to form sticky dough.

Turn out onto floured surface. Knead until smooth and elastic, adding as much of the remaining flour as necessary, about 5 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.

Punch down dough; divide in half. On floured surface, pat each half into 11- x 8-inch (28 x 20 cm) rectangle. Starting at narrow end, roll up into cylinder; pinch edge to seal. Fit into 2 greased 8- x 4-inch (1.5 L) loaf pans. (Or shape each into round, stretching and pinching dough underneath to smooth top.) Cover with tea towel; let rise in warm draft-free place until doubled in bulk, about 1 hour.

Topping: Brush loaves with egg; sprinkle with oats. Bake in centre of 375°F (190°C) oven until loaves sound hollow when tapped on bottoms, about 40 minutes. Let cool on racks.


Canadian Living Magazine: February 2007

No comments:

Post a Comment