Tuesday, July 3, 2007

Bread Alert: Maple Oatmeal Sandwich Bread

I'm so late. I know. Blogging is so hard.

This bread is long gone. Two delicious loaves they were. Too delicious, perhaps.

The recipe is interesting because the first rising occurs before you knead the dough. Not sure why, but I'm not complaining! Thank you, Bernard!
  • 2 1/2 cups boiling water
  • 1 cup quick or regular rolled oats
  • 1 package dry yeast
  • 3/4 cup maple syrup (the real stuff)
  • 2 tsp salt
  • 1 tbsp vegetable oil
  • 5 cups bread flour, approximately
In a large bowl, pour the boiling water over the oatmeal and let sit for 1 hour. (I found this a great excuse to make oatmeal for breakfast.)

Sprinkle the yeast over the cooled oatmeal and stir. Add maple syrup, salt, and oil. Stir in 3 cups of flour. The dough will have the consistency of a heavy batter. Cover with plastic and set aside to rise for one hour.

Oil two medium loaf pans.

Add additional flour 1/2 cup at a time until the dough can be lifted out onto a floured surface for kneading. Knead for 10 minutes, adding flour as necessary to control the stickiness, until smooth and elastic.

Divide the dough in half, shape into mini loaves and push into the oiled loaf pans. Cover with oiled parchment paper and let it rise until the dough reaches the edge of the pans, about another hour.

20 minutes before baking, preheat the oven to 350. Bake until the crusts are nicely browned, 40-50 minutes.

Notes:
  • Delicious, delicious, delicious. Sweet, but not overpoweringly so, and perfect for sandwiches.
  • The dough is sticky!
  • This didn't rise nearly as much as I thought it would once in the bread pans. In fact, it didn't really get to the edge of my pans. Once in the oven, they ballooned and ripped apart their sides. Go figure.
  • Here's a lesson: never try to make bread on a tight schedule. I had tried to time this so that Mrs. Rouftop and I could have fresh sandwiches for lunch on a work day. Unfortunately, the rise was too slow, so it came out of the oven 30 minutes late. We tore into it as soon as it was out of the oven, whipped up a fast pair of sandwiches, and she was gone.
  • Another lesson: let the bread cool before eating! I know it's hard to resist a hot loaf, but this one actually tasted better after it cooled than before. Plus it was a huge mess to cut.
Photos:

The mix. Mmm, maple syrup!
After the rise -- a big mushy mass.
But after kneading, it looks like any other dough.
Two loaf pans ready to go in the oven. Note, they didn't rise as much as the recipe suggests!
Outta the oven, big and beauteous.
Turkey, avocado, tomato, mustard... and the crust came off on its own. That's the danger of not waiting until the loaf has cooled.

1 comment:

Darby said...

Hello! Just stumbled on your blog while searching for info on my newest obsession - bread baking in Seattle! I'll have to try that oatmeal maple bread - looks delish. Thanks for the recipe!

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