This month my focus is on building my 90 day supply of food, with freezer meals!

Sunday, March 28, 2010

Oatmeal Recipes - Oatmeal Bread -

So, after looking more at the prudent homemaker's website, I noticed she continually mentioned this Walton company and when looking more into them, I found a lot of great looking food storage recipes. Including Oatmeal Bread.
This was a very yummy bread, I topped it with some brushed on melted butter, and the kids and hubby devoured the first loaf within an hour or so. I ended up having to add quite a bit more flour than they suggested (almost 1 1/2 c.) so that it would be pliable enough to knead. It was a good bread, not too sweet at all.
It did call for buttermilk, so again I used some pre-mixed powdered milk that I keep in my fridge and 2 tbsp. of vinegar together. It makes a great knock off of buttermilk, but for a fraction of the cost.
Oatmeal Bread (makes 2 loaves)
1/2 c. warm water
2 tbsp. dry yeast
3/4 c. water, boiling
3/4 c. rolled oats
1 c. buttermilk
1/3 c. vegetable oil
1/2 c. honey
2 c. flour
1 tbsp. salt
1/2 tsp. baking soda
3 - 3 1/2 c. flour

In a small bowl, stir the yeast and 1/2 c. warm water together; allow to stand until the yeast dissolves and bubbles up. In a medium sauce pan, bring 3/4 c. water to a boil; stir in oatmeal and cook for several minutes. Remove from the heat and add the buttermilk, oil, and honey.
Sift flour, salt and baking soda into a large mixing bowl. Add the yeast mixture and oat mixture and beat with a wire whip or a slotted spoon; let stand for 5 minutes. Gradually add enough remaining flour until the dough is soft enough for kneading. Turn the dough out onto a floured surface and knead 8 - 10 minutes or until a soft, elastic ball forms. Place the dough in a clean greased bowl and cover with plastic wrap. Allow it to rise until double in bulk, about 1 1/2 hours. Punch down the dough and divide it into two even portions; cover the bowl or towel and allow to rest for 10 minutes.
Form the loaves and place into greased 8 x 4 inch pans. Cover and let rise until double in bulk again. Bake at 350 degrees for 45 - 50 minutes or until fully down. Remove from oven and turn out to cool on a wire rack.

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