Sunday, January 28, 2007

Rabbit Hill Inn Oatmeal-Molasses Bread from Dairy Hollow House Soup and Bread, by Crescent Dragonwagon

2 cups boiling water
1 cup oatmeal
2 tbs butter
1 tbs yeast
1/2 cup warm water
1/2 cup blackstrap molasses
2 tsp salt
4-5 cups bread flour

Pour the boiling water over the oatmeal and butter; let stand for 30 minutes. Proof the yeast in the warm water towards the end of this time. When foamy, add yeast, molasses, and salt to oatmeal mixture and stir. Beat in enough flour to make a workable dough (it will be a little sticky.) Knead until smooth (8 minutes or so.) Oil a bowl, turn to coat; let rise to double (about 1 1/2 hours.) Punch down, divide, and shape into 2 loaves. Put into greased loaf pans and let rise again, about 40 minutes this time. Bake in a preheated 375 oven for about 30 minutes.

Delicious toasted for breakfast or for sandwiches. A little sweet but nutty and hearty from the oatmeal, and it's a complex kind of sweetness from the molasses.


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