Another SUCCESSFUL RECIPE from the cookbook, Artisan Bread in Five Minutes A Day !
I used the recipe for Oatmeal Bread, page 94, as my guide but then added a dash or two of my own desires & cravings. I have another batch rising as I write this post. This time, I DOUBLED the recipe! The first time I made half the recipe which produced two medium loaves that could easily feed 8 folks for one breakfast. I shared one loaf with my taste testing friends, the Guinea family.
HERE'S MY IDEA OF BREAKFAST BREAD
Makes three 1 1/2 pound loaves. The recipe is easily doubled or halved.
- 1 3/4 cups lukewarm water
- 1 cup non-dairy milk (soy, almond, coconut, etc.)
- 1/2 cup agave nectar or maple syrup
- 1 1/2 tablespoons granulated yeast (or 2 packets)
- 1 tablespoon salt
- 1/4 cup neutral-tasting oil
- 1/2 cup oat bran
- 1/3 cup wheat bran
- 1 1/2 cups old-fashioned rolled oats
- 4 3/4 cups unbleached all-purpose flour
- 1 cup pecan pieces, soften in hot water
- 1/2 cup golden raisins, rehydrated in hot water
- 1/2 cup dried cranberries, rehydrated in hot water
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- raw sugar for sprinkling on top crust
- Mixing and storing the dough: Mix the yeast and salt with the water, milk, agave nectar, and oil in a 5-quart bowl, or a lidded (not airtight) food container.
- Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
- Cover (not airtight), allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 8 days.
- On baking day, dust the surface of the refrigerated dough with flour and cut off a 1 1/2-pound (cantaloupe-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on a ll four side, rotating the ball in a quarter-turn as you go.
- Elongate the ball into an oval and place it into a greased 9x4x3 inch bread pan OR leave on pizza peel dusted with flour. Allow to rest and rise for 1 hour and 20 minutes (or just 40 minutes if you're using fresh, unrefrigerated dough). If the dough sticks, slide a pantry knife under it to loosen it.
- Twenty minutes before baking time, preheat the oven to 350ºF, with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf that won't interfere with the rising bread.
- Slash parallel cuts across the loaf, using a serrated bread knife. Brush a little milk over the top so you can sprinkle the brown sugar or sugar crystals on top. Just enough to make it stick.
- Place the loaf on the pizza stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 35 to 50 minutes, until deeply browned and firm. Smaller or larger loaves will require adjustments in baking time.
- Allow to cool before slicing or eating.
Let me tell you another thing. Even with the heel of this bread, two days old, it's awesome. I sliced the hard leftovers into 1 inch chunks and laid flat in a shallow bowl, poured a just enough milk over them to get them wet but not too soggy. Microwaved for 30-40 seconds to warm it through.
It was just like eating bread pudding! I kid you not! You HAVE to make this, so you'll know what I'm going on about.
Pick up your own copy of Artisan Bread in Five Minutes A Day. I want you to have a much fun as I'm having baking fresh, healthy breads at home for yourself, your family and your friends.