On this cold New England winter-ish day, I bake bread. I also made a nice supper in the crock pot. Tomorrow I may even bake cookies.
I sat at my kitchen table early this morning and wrote out my Christmas cards. Hubby has put the wreath on the front door and we play Christmas music. I have been looking at my cookbooks, not in them, just at them wondering about doing any Christmas baking. We did purchase Red and Green M&Ms so that is Christmas-y! We take the dog to a dog park. It is not crowded and is in a wooded area. Leo (our new old dog) is great. There was one other dog and Leo put up with the puppy’s antics. We also stopped at the Home Depot to buy a kitchen trash can with a lid because “you know who” thinks “dumpster diving” is productive daytime activity!
Back to bread. I have made this bread before but don’t remember how long ago. It has good stuff in it like cornmeal and oats. It is from the Soulard Market cookbook.
- 2 1/2 cups whole wheat flour
- 1 1/4 cups cornmeal
- 1/2 cup rolled oats
- 1 teaspoon salt
- 2 packages active dry yeast; I use 4 1/2 teaspoons instant yeast
- 1/3 cup butter
- 2 1/2 cups warm water
- 2/3 cup molasses
- 2-3 cups all-purpose flour
- 1 egg
- 1 tablespoon water
- rolled oats
In the large mixer bowl, I combine the first five ingredients. In a glass quart measuring bowl I put the water, butter, and molasses. I microwave for about 1 1/2 minutes, 30 seconds at a time, until the mixture is about 125 degrees F. Between 120 and 125 was close enough for me. Stir that into the flour mixture. Add enough of the all-purpose flour to make a stiff dough. I then kneaded this with my bread hook for 5 minutes.The dough was not very stiff so I kneaded in about 1/2 cup more white flour. Still none to stiff but I did not want it to be too dry so I pushed the dough around the bowl while I sprayed with cooking spray so it would rise in a greased bowl. Cover this with a tea towel and let rise until double. In just one hour it had reached the top of the mixing bowl.
In reading the recipe it says to punch dough down and shape into round loaves. I don’t remember these as being free form loaves, so I spray my two loaf pans and shape into loaves. Now let these rise for another hour or so.
These are nicely risen. Make an egg wash with the egg and tablespoon of water. Brush this on top and sprinkle oats on top. Bake in 375 degree F oven for 45 minutes. If making round loaves check after 35 minutes for doneness (is that a word?).
- Why does my bread not stay as high and risen as before baking?
- Do I use too much yeast?
- Did brushing on the egg wash deflate them?
I suppose I could call the baking hotline or I’ll just internet search it. I could even look in some of my bread-baking cookbooks. Meanwhile we enjoyed this bread with supper and then for toast at breakfast.