219/365 (dinner)
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Author: Jasleen Kaur Status: published license cc-by-sa tags: fresh, food, bread, homemade, bhurji, paneer, is best,
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Share on Twitterpaneer bhurji with freshly baked bread. mmm...
Oatmeal Molasses bread recipe from the Joy of Cooking:
makes 2 loaves, or one large loaf
INGREDIENTS:
water
1 cup rolled oats
1 TBS butter
3/4 tsp salt
1 package active dry yeast
1/3 cup molasses
4 cups all-purpose flour (i used half whole-wheat and half unbleached bread flour)
INSTRUCTIONS:
* Mix 1.5 cups of water with oatmeal, butter and salt in a medium saucepan.
* Cook the mixture over medium-low heat until the oatmeal is soft, smooth and free of lumps. (The recipe said this would take 20 minutes, but mine took less than 10.) This mixture needs to get down below 115 degrees, so check the temperature and give it a stir to help cool it down.
* While the mixture is cooling, combine the yeast and 1/4 cup of warm water (105 – 115 degrees) in a large mixing bowl or the bowl of your KitchenAid mixer. Let this stand until the yeast is dissolved, about 5 minutes.
* Then, add the oatmeal mixture to the yeast, along with 1/2 cup of room temperature water and the molasses.
* Stir all of this until well blended.
* Gradually stir in the flour until the dough is moist, but not too sticky (it took me a half cup more flour than the recipe said to keep the dough from being sticky)
* Knead the dough for 10 to 15 minutes, either by hand or on a low-medium setting on your mixer. Then, transfer the dough to an oil coated bowl. Turn the dough a time or two to coat it with oil.
* Cover the dough with plastic wrap and leave it in a warm place (75 to 80 degrees) to rise for 1.5 hours
* Once it is doubled in volume, punch down the dough and knead briefly.
* Divide the dough in half and roll each piece into a loose loaf shape on an unfloured work surface. Cover with plastic wrap and let rest for 30 minutes.
* Then form the dough into free standing loaves, or place them in oiled bread pans. Cover loosely with plastic wrap and let the dough rise in a warm place for another 1.5 hours until doubled in volume.
* Bake at 375 degrees for about 40 minutes or until the bottoms of the loaves sound hollow when tapped. Let cool for at least 30 minutes before serving.
