A New Bread

Bread_17Oct2011_DSCF0064Made a new bread today. I have no idea where I took this recipe from, but I think that is one of the better sandwich and dipping breads that I have made in a while.  It was simple to make, but I did bake it a bit too hot. for some reason I left the oven temperature at 375 (my pre-heat temperature) instead of lowering the temperature to 350.  Not that bad of a temperature, but still high.

So far, while the bread is good for sandwiches, its best use is dipping in a good olive oil.  The slight saltiness and sweetness of the bread, as well as the breads texture, compliments the olive oil quite well.  I usually do not soak my bread in the oil, but with this bread, I do.

Recipe for two loafs

Proofing:

1/2 cup warm water
3 tsp active dry yeast
1/4 cup unbleached white flour
1 Tbsp brown sugar

Bread:

Proofing mixture 1 cup rolled oats
1 cup whole wheat flour
2 cups water
2 1/2 tsp salt
1/3 cup brown sugar
1/3 cup olive oil
5 cups unbleached white flour (approximately)

Instructions: Let the proofing mixture “proof” for a half hour (a few minutes is fine also), and add it to the bread ingredients. Mix until dough passes window pane test. Let rise in oiled bowl until double. Form and place in oiled pans. Let rise until about double. Brush top (lightly) with water and sprinkle with rolled oats, or whatever else you want. Bake in a 350 degree oven for about 35 – 40 minutes. Cool and Enjoy!

Picture time:

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