Foods of the World Forum Homepage
Forum Home Forum Home > Food Groups > Grains, Breads and Baking
  New Posts New Posts RSS Feed - My New Signature Bread
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

My New Signature Bread

 Post Reply Post Reply
Author
Message
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4497
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Topic: My New Signature Bread
    Posted: 28 April 2018 at 14:50
Y’all may recall, when I wrote my bread primer (http://www.foodsoftheworld.activeboards.net/the-staff-of-life-a-primer-on-baking-bread_topic3089.html), I had included a recipe for Oatmeal Pain de Mie. That, itself, was a modification of an older recipe for Oatmeal Bread.

Not content to leave well enough alone, I’ve played with it further, to the point where this is now my signature bread. I still make it as a Pain de Mie, in a Pullman pan, for slicing as a sandwich bread. But I also make it, depending on my mood, as a free-standing bread, or in the form of buns.

After years of making buns and rolls freehand, it occurred to me that a bun is, at base, a biscuit, made with glutenous flour. So, with this any other dough intended for buns, I now roll the dough to anything from ½-1 inch thick, and punch out rounds using an appropriate sized cookie cutter.

For the basic recipe, follow the above link. To modify it to what, for lack of a better term, I’m calling Oatmeal Pecan bread, increase the milk to two cups. To the dry ingredients, add 1 cup of chopped pecans, and half a cup of sunflower seeds.

The dough will seem to be thick and heavy; more like a cookie dough than a bread dough. But it will rise up as light and airy as the original. Caveat: Rise time will be longer than the original. Depending on ambient temperature, this could be as much as two hours.

After shaping, the second rise will be 45-60 minutes.

If you make it as buns, cut the baking time back to 25 minutes. To make up for the fact every stove has a mind of its own, I bake them 12 minutes, then rotate the pan, and back another 12.

Do give this variation a try, though. It’s a fantastic bread that everyone who’s tried raves about.

But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Online
Points: 8822
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 May 2018 at 11:59
Another one for the list, Brook -it keeps growing!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4497
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 02 May 2018 at 15:46
I haven't done it yet, Ron, but it occurs to me that using pistachios and cranberries would be yet another great variation.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4497
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 13 May 2018 at 06:16
Made the pistachio/cranberry version yesterday. Delicious! Used a cup each of coarsely crushed pistachios and dried cranberries. Otherwise the same procedure as the oatmeal/pecan version.

But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.094 seconds.