Wednesday, January 23, 2008

Super- Dooper-You- Just- Can‘t-Miss-Bread

Yield: 2 loaves

This recipe is from Cecelia, an acquaintance of mine and a friend of Jason’s. She writes:
"In 1968 Jake... and crew were painting our house on Turnpike Road. They witnessed me having a fit over bread that didn’t rise. The next day I came home from school to this recipe waiting for me on the kitchen table (addressed to Bloopie).  Until I read this I had not realized that yeast was killable. The recipe is written exactly the way it was for me; note the 1960’s lingo.

5-6 Cups flour (3 white, 3 wheat)
1 Cup oatmeal
2 Cups boiling water
½ Cup molasses (honey ok or half of each)
½ tsp. Salt
1 Tbl. yeast dissolved in ½ Cup [lukewarm] water

NOTE: Lukewarm is not hot. Better if it’s even on the cool side because all the little yeasties will die if it’s too warm.

Dump oats in a bowl, dump boiling water over them, and let the mess cool ‘till lukewarm (remember about the lukewarm). Add the molasses, salt, oil and yeast mixture, and a couple cups of the flour. Mix a bit (don’t beat it), add the rest of the flour and mix. Flour the area you’re going to knead it on and keep a little extra flour handy so you can keep the surface floury and your hands too. Knead...and knead... and knead... ‘till it gets nonsticky and elasticy.  Grease a bowl (lightly). Put the kneaded dough into a roundish shape and toss in bowl. . Cover with a damp cloth (keeps in heat) and put it somewhere warmish to rise until double (about 1 or 1 ½ hours). Punch down and do the kneading trip again. Shape into two loaves and put into greased pans to rise (covered, remember?) ‘til double (45 minutes). Preheat oven - 400. Bake at 400 for 15 minutes (this makes the crust). Turn down to 350 - bake 25-35 minutes.
Test for doneness by the color of its skin and if you take it out of the pan and tap it on the bottom, it should sound like a drum.... hollowish.

Cooking Time: 45 minutes

Prep Time: 3 hours (incl. rise time)"

Reviewed 5/10/17

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