[Fwd: Re: SC - OT-OOP-bread help!]

[Laura C. Minnick]

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Leanna-
	You asked for it- here it is... 

'Lainie

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Message-ID: <37E92FBA.5493 at efn.org>
Date: Wed, 22 Sep 1999 12:36:26 -0700
From: "Laura C. Minnick" <lcm at efn.org>
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To: "Decker, Terry D." <TerryD at Health.State.OK.US>
CC: sca-cooks at ansteorra.org
Subject: Re: SC - OT-OOP-bread help!
References: <E163A98BC3D0D2119CAA0000832180C2014106A4 at exchange6.health.state.ok.us>
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Hi there!

Ok Bear, snce you asked, here's the recipe I used- from _The New York
Times Natural Foods Cookbook_ by Jean Hewitt (Avon Books, New York,
1971). pg.274

Delicious Oatmeal Bread

1 1/2 c boiling water
1 c. rolled oats
3/4 c molasses
3 T soft butter
2 t sea salt
1 T dry active yeast
2 c lukewarm water
8 c unbleached flour, appoximately
Butter

Pour the boiling water over the oats and let stand for 30 minutes. Add
the molasses, butter, and salt. Dissolve the yeast in the lukewarm water
and add to the oat mixture. Beat, and work in, enough of the flour to
make a medium-soft dough. Turn onto a floured board and knead until
smooth, about ten minutes, Place the dough in a clean buttered bowl,
turn to butter the top, cover, and let rise in a warm place until
doubled in bulk, about one hour. Turn onto board and knead again. Divide
and shape the dough into two loaves and place in well-oiled 9x5x3 loaf
pans. Cover and let rise until doubled in bulk, about 45 minutes.
Preheat the over to 400 degrees. Bake the loaves five minutes, then
lower the heat to 350 and bake 40 minutes longer or until loaves sound
hollow when tapped on the bottom. Brush tops of loaves with butter for a
soft crust. Yield- two loaves.

There it is. Usually a good recipe. *sigh* Maybe I'll try again when the
weather cools off a bit...

'Lainie


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