IRISH OATMEAL BREAD
2 c. boiling water
1 c. dry rolled oats
2 pkg. active dry yeast (I use about of a large cube of fresh yeast)
warm water
2 t. salt
1/2 c. honey
2 T. melted butter
4-5 c. flour (you can use up to ½ whole wheat flour)
1 egg yolk
1 t. water
Combine boiling water and oatmeal. Let stand 30 minutes. Combine yeast
and warm water. Stir until dissolved. Set aside. Stir salt, honey,
and butter into oatmeal, mixing well. Add yeast mixture. Stir well.
Gradually add enough flour to make dough that is not sticky and can be
easily kneaded. (If using part whole wheat flour add that first.)
Knead on lightly floured board 5-10 minutes, adding more flour as
necessary to form smooth elastic dough. Place in oiled bowl, rotating
to grease surface of dough. Cover and allow to rise in warm place,
without drafts, until double in bulk, approximately 1½ hours. Punch
down dough and form into 2 loaves. Place in 2 greased 9"x5" loaf pans.
Cover and allow to rise until double in bulk, approximately 45 minutes.
Preheat oven to 350F. Meanwhile beat egg yolk and water together.
Brush loaves with mixture. Bake 50-60 minutes or until loaves are brown
and sound hollow when tapped. (I find it usually takes much less time
than this so start checking after 30 minutes.) Makes 2 9"x5" loaves.
ONE-RISE TUSCAN BREAD
1 T. sugar
1 envelope dry yeast (I use about of a large cube of fresh yeast)
2 c. lukewarm water
1 1/4 T. salt
6-7 cups flour (I use bread flour)
Sprinkle sugar and yeast onto lukewarm water in large bowl. Stir to
blend. Let stand until foamy, about 10 minutes (not necessary with
fresh yeast). Add salt. Blend in flour 1 cup at a time until stiff
dough forms. Knead on lightly floured surface until satiny and elastic,
about 8 minutes, kneading in additional flour as necessary to prevent
sticking. (Dough can also be made in heavy-duty electric mixer with
dough hook.) Place dough in a greased large bowl, turning to coat
entire surface. Cover with plastic. Let rise in warm, draft-free area
until doubled, about 1½ hours. Place baking tile on rack in center of
oven and preheat to 400F. Punch dough down and knead on lightly floured
surface until smooth. Divide dough in half. Shape into 2 round
loaves. Set on well-floured peel. (For breadsticks divide dough evenly
into 24 pieces and roll into12"-long ropes. Twist each rope for
decorative effect if desired. Place ropes on baking sheets sprinkled
with cornmeal.) Drape with towels and let rest 5 minutes. Slash tops
of loaves decoratively with sharp knife. Slide onto hot tile. Bake
until loaves are golden and sound hollow when rapped on bottom, about 45
minutes. (Breadsticks should only take about 20-25 minutes.) Cool
loves on racks before cutting. (If baking tile is not available, cook
loaves on baking sheets sprinkled with cornmeal. Do not preheat baking
sheets.) Note: I like to spray the loaves or breadsticks with water
when I first put them in the oven and again after 10 minutes. It gives
a nice crunchy crust.
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
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