Oh boy. I've been absent for too long. And instead of boring you with explanations that really don't matter--I'll post my dear friend K's bread recipe. To be fair--I have not made this bread yet. I'm waiting for the Boston Fall Air to roll in, then I'll warm up the house with baked bread. But not just yet. But I know I can post this because I totally trust KK. Here is her much anticipated bread recipe. I'll change this post as soon as I make the bread myself, but I didn't want to deprive all of you in the meantime. If you do make it, promise us you'll let you know how it goes. And KK--thanks a bunch. You never let me down.
2 loaves (1.5 lb) | 4 loaves (1.5 lb) |
|
2 cups | 4 cups | Water |
6 T | 12 T | Honey |
2 1/2 t | 5 t | Salt |
4 t | 8 t | Yeast |
3 T | 6 T | Butter |
2 cups | 4 cups | Oatmeal |
4 cups | 8 cups | Bread flour |
Put first four ingredients in a bowl and let yeast work.
Add softened butter. Then add oatmeal and bread flour. Knead until smooth and elastic (about 10 minutes). Let rise until double. Form into loaves and let rise for about 45 minutes to one hour. Bake in 350° oven for 30 minutes.
1 comment:
Wahoo! I finally made this recipe today, and it is certainly a winner. Well, I did have to make a few alterations (out of necessity!). Don't you just hate it when people take perfectly good recipes that you recommend and then change them...
Well, I needed to make bread and I don't have bread flour on hand, but I decided to go for it anyway. So I used 3 cups all-purpose and 1 cup wheat flour instead. It still tastes great, although I can imagine that getting a denser texure from the bread flour would be even better.
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