Week of Salad: Tuesday

This week I resurrected another old recipe that I once loved but carelessly, thoughtlessly, set it aside. Because I usually bake my bread-diva-neighbor's bread every week for my family, it was a treat to rework Harvest-Time Oat Bread into the schedule. This bread is tasty with wheat flour, oats, carrots, onions, parsley, and dill.



HARVEST TIME OAT BREAD - 2 LOAVES

Nonstick cooking spray
1/2 cup finely chopped onion
6 to 6 1/2 cups freshly ground wheat flour
(I like half hard white kernels, half hard red)
2 cups uncooked rolled oats
4 tsp. yeast
1/2 tsp salt
1/4 cup honey or brown sugar
1 1/2 cups water
1 1/4 cups milk
1/4 cup butter or margarine
1 cup finely shredded carrots
2 TBL. dried parsley
2 TBL dried dill
1 TBL butter, melted

Spray skillet with cooking spray, heat over medium heat until hot. Cook and stir onion until tender and slightly browned.



In your Bosch, mix 3 cups of flour and your oats. Add your salt and yeast in there as well. I also added 2 TBL of vital wheat gluten (not pictured).



Heat water, milk, and 1/4 cup butter or margarine over low heat until mixture reaches 120 - 130 degrees.



Make sure you switch your Bosch attachments so you are ready to mix your bread dough with your dough hook. So now add the heated milk mixture to flour mixture. Blend at low speed long enough to get everything sticky and wet. Then beat 3 minutes at medium speed while you throw in...



Slowly add the remainder of your flour. Only add enough to get your dough formed together nicely, sweeping the edges of your Bosch clean as it turns. Do not add too much flour! To allow gluten chains to form nicely, keep your Bosch running for about 8 minutes on medium speed.



Cover and let rise until doubled (about 30 minutes) and then punch down. Cover and let it rest 10 more minutes. Spray 2 loaf pans and form into 2 loaves. Allow to rise again until doubled (about 30 minutes).



Bake at 350 degrees for 40 minutes or until bread sounds hollow when tapped. Brush melted butter onto warm tops. Remove from pans and cool on wire racks.

Later...
slice, toast, lightly butter and salt, then cut into squares and top on your fresh greens! These seasoned "croutons" won't fly across the room when sprung with your fork...and THAT's a treat.

Adios!
Mrs. Olsen