Come one, come all!! Bring your belly stretcher with you 'cause I love to cook! Those not coming can view pictures of almost everything.
Now, QuiltE, about the Oatmeal Bread: Baked today. I 'did' my own thing with the recipe, but it is very easy to do.
1 c. boiling water
1 c. old fashion oats
one package yeast ( I use the jar, put 2 teaspoons in)
1/3 c. warm water
Sweetener is your choice:1/4 c. honey or white/brown sugar which I used or artificial sweetener used in warm water to 'proof' the yeast.
1 Tablespoon butter (I used vegetable oil second time and liked it better)
1 teaspoon of salt
3 to 3 1/2c flour. ( I used spelt flour, better bread flour and oat flour)
2 eggs (original did not use this, but it creates better texture)
1/4 c potato flakes to retain moisture in the bread.
In a large bowl, add oats and boiling water and sit aside. In a two or four measuring cup, run 'warm' tap water not to exceed 110 degrees...its warm but not hot to the wrist, add the yeast and the sugar. the yeast needs sugar or beer to start working and bubbling up.
Into the flour bowl while the yeast is getting it a start, add the eggs, salt, and the 'proofed' yeast that has started to rise and beat together. Add flour until it is ready to turn out on the counter (or in your mixer with the hook to knead) knead bread for 5 to 8 minutes. Oil or spray the bowl, put the dough into it and into your oven with the light on...the light is enough heat to rise the dough in an hour to an hour and half. Work the dough again, knead and divide into loaf pans that has been oiled or sprayed. I cut the top in three places across the top, put back into the oven to raise for about 30 minutes. Put the one egg yolk and 1 teaspoon of water mixed together over the top of the loaf and scatter a few flakes of oatmeal on top. Bake at 350 degrees for about 30 minutes or until when you 'thump' it sounds solid. For smaller loaf , use less liquid, and less flour. QNS