Oatmeal Bread

Printed from Pennies & Pancakes

*Makes one 9x5 loaf

INGREDIENTS
1 1/3 C. lukewarm water
2 tsp. dry active yeast
2 Tbsp. sugar
2 Tbsp. oil
3 cups flour (I use 2 cups all-purpose, 1 cup whole wheat)
1 cup rolled oats
1 1/2 tsp. salt

DIRECTIONS
In a large mixing bowl (or standing mixer), combine the water, yeast, sugar, and oil. Allow to rest 10
minutes. Add the flour, oats, and salt. Mix thoroughly, then knead by hand (about 10 minutes) or with the
standing mixer (about 5 minutes.)
Cover the bowl with a dish towel or plastic wrap. Let rise 90 minutes. Punch down the dough, and kneed by
hand, turning the dough over on itself several times.
Coat a 9x5 bread pan with non-stick cooking spray.
Shape the dough into a loaf, and place it in the pan. Cover with a dishtowel, and let rise.
While the dough is rising in the pan, pre-heat an oven to 190 degrees.
When the dough has risen 1-2 inches above the pan, place the pan in the oven and bake for 25-30 minutes,
until golden brown.
Remove loaf from oven, and pan. Let the bread cool on a cooling rack or dishtowel. Allow to cool at least
10 minutes before cutting. Serve as desired.

Oat Bran White Bread

420ml Water at room temperature

450g Strong White Bread Flour
100g Fine Oat Bran
50 Rolled Oats
7g /1sachet Active Dried Yeast
7g Sea Salt
2 tbsp Rapeseed Oil (Canola Oil)

Method :
Using a bread maker or stand mixer, pour the water into the bowl and then add the yeast.
Next add the flour, oat bran and oats.
On top of the dry ingredients add the salt and oil.
Set the bread machine to dough cycle and start.
If using a stand mixer, attatch the dough hook and mix until all the ingredients come together. Continue to
mix for 10 minutes. Stop mixing and remove the dough hook. Cover the bowl with a damp cloth until the
dough has doubled in size, approx 1 hour.
Once doubled in size, remove the cloth and tip the dough out on to a lightly floured worktop so that the top
of the risen dough is in on the bottom, in contact with the work surface.
Once the bread mixer has finished the dough cycle, start it again, allowing it to mix (knock back) the dough
for one minute. Turn the dough out onto a lightly floured surface.
Working around the dough, take hold of the dough with your hand, pull out and then press into the centre.
Continue, as in the photographs below, until you have a tight, neat lump of dough.
Gently, using your fingers, press the dough out to form a square shape.
Fold the bottom third of the dough up and then the top third of the dough is folded down, slighlty
overlapping the seam.
Turn the dough over and place into a well greased loaf pan.
Spray or brush with water and sprinkle over rolled oats and oat bran.
Cover with a clean tea towel, place in a straight free place and leave to rise until doubled in size.
Preheat the oven to 220C/200C fan..
As soon as the dough has risen slash across the dough with a very sharp knife or grignette 4-5 times.
Place the bread in the centre of the oven and bake for 30-40 minutes. The bread is baked when golden
brown and carefully rapped with a knuckle and it sounds hollow.
As soon as the loaf is baked remove from the oven and turn out immediately on to a cooling rack to cool
completely.

Farmgirl Susan's Farmhouse White Sandwich Bread Recipe

Makes 3 loaves, about 1½ pounds each

4 cups (566 grams) organic all-purpose flour

1½ Tablespoons* (17 grams) instant yeast
2 Tablespoons granulated or brown sugar
2 Tablespoons safflower oil (or your favorite neutral/mild oil, or melted butter)
4 cups (908 grams) warm organic milk (about 30°)
About 6 cups (825 grams) organic bread flour
1½ Tablespoons (22 grams) salt

* To bake an even better loaf, you can reduce the amount of yeast to 1 Tablespoon (or even less). This will
make your dough rise more slowly, so you'll just need to increase the rising times. You can reduce the yeast
in pretty much any bread recipe; a lot of bakers go by the formula, 'half the yeast and double the rising
time.'

Mixing and Fermentation (first rise)

In a very large bowl, stir together the all-purpose flour, yeast, and sugar (I use a wooden spoon). Make a
small well in the middle of the flour mixture and pour in the oil and the milk.
Mix well, then continue to stir vigorously, slowly adding 1 cup of the bread flour at a time, until you've
added about 4 cups and have a sticky, shaggy dough; this should take several minutes.
Cover the bowl with a damp tea towel (not terry cloth) and let it rest for 20 minutes. This rest period is
called the autolyse.
Add the salt and 1 more cup of bread flour and stir it in as best you can. Add another cup of bread flour if
the dough is still too sticky to knead. Turn the dough out onto a floured work surface and knead it with
floured hands until the dough is soft and smooth, about 8 to 10 minutes.
As you're kneading, sprinkle a little more flour at a time as needed to keep it from sticking to your hands or
the work surface. You want the dough to be as soft as possible without being sticky; you may not need the
entire six cups of bread flour, or you may need a little extra.
Sprinkle flour in the dough bowl, place the dough in it, liberally dust it with flour, and cover it with a damp
tea towel. Or you can let it rise in a straight sided, food grade plastic container with a snap-on lid, which is
what I do now. Mark the spot on the container that the dough will reach when it has doubled in volume.
Set the dough somewhere that is preferably 20° until it has doubled in size, about 60 to 75 minutes. Ideally,
the dough itself should be 20°. It's fine if your dough is cooler; it'll just take longer to rise and will end up
even tastier.
When the dough is ready to be shaped, you should be able to push a floured finger deep into it and leave
an indentation that doesn't spring back. Unless your dough is rising in a straight sided container, it can be
difficult to judge whether it has doubled in size, which is the guideline most recipes use. I find the finger
poking method to be more reliable.
Shaping and Proofing (second rise)
Turn the risen dough out onto a lightly floured work surface, flattening gently with your hands to break up
any large air bubbles. Divide the dough into three equal pieces.
If you're using a baking stone, put it in the cold oven now and heat the oven to 190°.
Shape the dough into loaves. Place the loaves seam side down in greased loaf pans and dust them with
flour. I like my sandwich breads to be tall, so I use 8-inch loaf pans.
Cover the loaves with a damp tea towel and let them rise until the dough springs back just a little when you
gently poke it with a floured finger, about 40 to 60 minutes.
Bake at 190° for 35 minutes, or until the loaves are golden brown and the bottoms sound hollow if tapped
(you need to carefully take a loaf out of the pan to check this). Remove the finished loaves immediately
from the pans and let them cool on a wire rack. The bread will continue to bake inside while it's cooling, so
try to wait at least 40 minutes before cutting into a loaf.

Homemade Buttermilk Bread

1 1/2 cups buttermilk*

2 TBSP melted butter
2 TBSP sugar
1 tsp salt
3 1/2 cups all-purpose or bread flour
1 TBSP yeast

How do you make homemade bread from scratch?

Combine buttermilk, butter, and sugar in a mixing bowl. In a separate bowl, combine dry ingredients,
including yeast. Whisk dry ingredients together to combine, then add to buttermilk mixture in the mixing
bowl. (I use a Kitchenaid Mixer.) Mix ingredients until well combined. I like about a quarter sized amount of
dough to be sticking on the very bottom. If your dough looks a bit dry, add in another splash of buttermilk.
Once you’ve achieved a good consistency, mix the dough on low for about 6-7 minutes. (Or knead by hand
about 10 minutes.) Proper kneading is critical to great textured homemade bread!
Once dough is done kneading, cover and let rise in a warm place for about 1 hour; until dough has
doubled in size.
Punch dough down and knead several times. Shape dough (I like to roll mine, then tuck the ends under)
and place in a greased bread loaf pan. Place dough back in the warm spot and let it rise for another 30-45
minutes.
Preheat the oven to 180 degrees. Bake dough for about 30-35 minutes- until top is golden brown. Fully
cooked bread will be 90 degrees. Let cool and slice.

My Favorite White Bread Recipe

2 (9-inch) loaves
2 hours 30 minutes

Ingredients:
4½ teaspoons instant yeast
¾ cup + 2⅔ cups warm water, divided
¼ cup (50 grams) granulated sugar
1 tablespoon salt
3 (43 grams) tablespoons unsalted butter, cubed, at room temperature
9 (1.3 kg) to 10 (1.4 kg) cups all-purpose flour
3 tablespoons unsalted butter, melted, for brushing

Directions:
In the bowl of a mixer, stir to dissolve the yeast in ¾ cup of the warm water, and let sit for 5 minutes. Add
the remaining 2⅔ cups water, sugar, salt, room temperature butter, and 5 cups of the flour and stir to
combine.
 Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and
tacky, but not sticky (you may not need to use all of the flour). Continue to knead until a soft ball of dough
forms and clears the sides of the bowl, about 7 to 10 minutes.
Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic
wrap and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour.
Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove any air
pockets. Divide the dough in two and, working with one piece at a time, gently pat it into a 9×12-inch
rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams
and the ends, tuck the ends of the roll until the bread, and place into greased 9-inch loaf pans. Cover the
loaves loosely and place in a draft-free area until doubled in size, 30 to 45 minutes.
Position an oven rack on the lowest setting and preheat the oven to 200 degrees.
Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, rotating halfway
through, until golden brown (an instant-read thermometer inserted into the center should read 90
degrees).
Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10
minutes, then remove from the pans and cool completely before slicing. The bread can be stored in an
airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. It can also be
frozen for up to 1 month.