Bon Appétit November 1994

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* Exported from MasterCook *

 

YANKEE OATMEAL-MOLASSES BREAD

 

Recipe By :Bon Appétit: November 1994

Serving Size : 0 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup packed old-fashioned oats

3/4 cup boiling water

1 cup warm water (105°f to 115°f)

1 envelope dry yeast

6 tablespoons lightly unsulfured molasses

2 tablespoons (1/4 stick) butter -- room temperature

1 1/4 teaspoons salt

4 1/2 cups (about) unbleached all purpose flour

1 tablespoon melted butter mixed with 1 teaspoon light 1

tablespoon old-fashioned oats

 

Place 1/2 cup oats in large bowl of electric mixer fitted with dough hook; pour

3/4 cup boiling water over. Let stand 30 minutes (water will be absorbed and

oatmeal will be very soft). Pour 1 cup warm water into 2-cup glass measuring

cup. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about

10 minutes. Mix molasses, 2 tablespoons butter and salt into oat mixture in

bowl. Mix in yeast mixture. Add enough flour, 1 cup at a time, to form

medium-soft dough, mixing at medium speed until well blended, about 3 minutes.

Turn out dough onto floured surface. Knead until smooth and elastic, adding more

flour if dough is too sticky, about 5 minutes. Form dough into ball. Butter

large bowl; add dough, turning to coat. Cover bowl with plastic wrap, then

towel. Let dough rise in warm draft-free area until doubled in volume, about 1

hour. Position rack in center of oven and preheat to 400°F. Butter 9x5-inch loaf

pan. Punch down dough; turn out into floured surface and knead 3 minutes. Form

into 8-inch-long loaf. Transfer to prepared pan. Cover with plastic, then towel;

let rise in warm draft-free area until dough has risen about 1/2 inch above rim

of pan, about 45 minutes. Bake bread 10 minutes; reduce temperature to 350°F.

Bake 25 minutes longer. Brush top of bread with glaze; sprinkle 1 tablespoon

oats over. Bake until bread is golden and sounds hollow when tapped on bottom,

about 10 minutes longer. Transfer to rack; cool in pan 10 minutes. Turn out brad

onto rack; cool completely. (Can be made 2 weeks ahead. Wrap tightly in foil and

freeze. If desired, reheat wrapped bread in 350°F oven about 15 minutes.

 

Makes 1 loaf. Bon Appétit November 1994

 

Source:

" Bon Appétit: November 1994 "

 

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Per Serving (excluding unknown items): 21 Calories; trace Fat (11.9% calories

from fat); 3g Protein; 3g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

2673mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat.

 

NOTES : A butter and molasses glaze gives this delicately flavored loaf a glossy

finish, which makes for a beautiful presentation at the table.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0