May 23, 2011

Made For Breakfast

One more bread post. 
Todays bread hopefully going to be a bit more healthier.

I realized that I've made so many sweet things when I should have cut down the sweetness a bit more for a healthier version.
I guess I just started.

I made a little adjustment to a personal favorite.
Still taste as delicious; but with more fiber in it. 
The same recipe that I've used to make pillowy-soft baked donuts which has became a family favorite whenever we have craving for donuts *no more frying! Yeay!!!* 

Now, I present you....

The Oatmeal Bread
Yield 3 loaves
  • 1 packet instant yeast (11g)
  • 2 cups warm water
  • 2 Tbsp brown sugar
  • 1/2 Tbsp salt
  • 1/2 cup vegetable oil
  • 1 cup oatmeal
  • 5 cups all purpose flour
  1. Combine warm water and yeast in a big bowl, let sit for 5 minutes
  2. Add in brown sugar, salt and vegetable oil. Stir to mix
  3. Add in the oatmeal and 4 cups of flour. Mix thoroughly then use hand to knead while adding the rest of the flour as needed to make a pliable dough. Knead at least 15 minutes to release the gluten. Finish dough should not stick to the bowl
  4. Cover with dish cloth and let rise for 1 hour until doubled
  5. Punch down the dough, knead a few times. Divide into 3 parts, Shape each one into a loaf and arranged on greased baking sheet. Cover with dish cloth and let rise again until double in size about 30 minutes
  6. Preheat oven 200 C. Prior to bake, sprinkle over the loaves with flour, make a deep slash with a sharp knife at the middle of each loaves. Brush off the remaining flour, then brush the loaves with some milk ( I used evaporated) and sprinkle over more oatmeal
  7. Bake for 15 minutes until tops are golden brown and sounds hollow when tap
  8. Cool on wired rack before slicing. Makes perfect sandwich bread!

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