Thursday, October 9, 2014
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| Torrejon Oatmeal Bread |
"This is a awesome hearty bread to go along with soup, or to use as toast. It's smooth to make or even freezes well."
Ingredients :
- three cups water
- three cups rolled oats
- 1 tablespoon salt
- 2/3 cup brown sugar
- 2 tablespoons shortening
- 2 (.25 ounce) programs active dry yeast
- 1 teaspoon white sugar
- 1/4 cup warm water (one hundred ten levels F/45 levels C)
- 6 1/2 cups bread flour
Instructions :
| Prep : 20M | Cook : 24M | Ready in : 2H10M |
|---|
- In a huge saucepan, heat the water, oatmeal and salt until it bubbles. Add the brown sugar and shortening; stir until melted. Remove from warmness and permit cool until lukewarm.
- In a small bowl, dissolve yeast and sugar in warm water. Let stand till creamy, about 10 mins.
- In a big bowl, combine the yeast mixture, oats aggregate and a couple of cups flour; stir well to mix. Stir in the ultimate flour, half of cup at a time, beating properly after every addition. When the dough has pulled collectively, flip it out onto a gently floured floor and knead until clean and elastic, about eight minutes. Lightly oil a huge bowl, location the dough in the bowl and flip to coat with oil. Cover with a humid fabric and permit upward push in a warm vicinity till doubled in quantity, approximately 1 hour.
- Deflate the dough and flip it out onto a gently floured surface. Divide the dough into two same pieces and form into loaves. Place the loaves into two gently greased 9x5 inch loaf pans. Cover the loaves with a damp fabric and let rise until doubled in quantity, approximately 30 minutes. Meanwhile, preheat oven to 350 ranges F (one hundred seventy five degrees C).
- Bake in preheated oven for approximately 40 to 45 mins or until loaf tops are golden brown and the lowest of a loaf sounds hole when tapped.
Notes :
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