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Three types of yeast are widely
available commercially: Instant active dry yeast, which you do not need
to dissolve prior to incorporating into dry ingredients; active dry yeast,
which is dissolved in warm water and then added to flour; and cake or
compressed yeast, which is a moist brick of yeast that is mashed and
dissolved in water. These three types of yeast can be used interchangeably.
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Easy Oatmeal Bread
1 packet yeast
2 T. molasses or honey
1 C. rolled oats
1 T. butter plus 1/2 t. for buttering pan
1 t. salt
1 C. unbleached flour plus 1/2 cup for kneading
1 C. whole wheat flour
In a mixing bowl, combine yeast, molasses and 1 cup warm water (wrist
temperature). Let sit until yeast is bubbly (about 5 minutes). Stir in oats and
butter and let sit for 5 minutes.
Add salt and flours, stirring in 1/2 cup at a time. Knead dough into a soft
blob, return it to the bowl and cover bowl with a damp cloth. Let rise until
double in bulk (about 30 minutes).
Punch dough down and knead until smooth, adding reserved flour as needed.
Shape into a loaf, place in a buttered loaf pan, cover again and let rise. When
loaf has doubled in bulk, place in the oven and bake at 350°F. until done
(about 45 minutes). Cool on a rack for 15 minutes before slicing.
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