Saturday, September 29, 2012

Favorite Oatmeal Cinnamon Whole Wheat Bread

This is one of Jared and my favorite recipes!!  I am sure it would be even better if I didn't substitute applesauce for the shortning.  :)

4-1/2 tsp yeast
1/2 c. warm water
1-1/2 c. quick cooking oats
1-2/3 c. warm milk
1/2 c. applesauce (or shortning)
1/2 c. sugar
2 eggs
2 tsp salt
5 - 5-1/2 c. flour (whole wheat or white - I use whole wheat)

Swirl ingredients:
2/3 c. sugar
4 tsp cinnamon
handfuls of raisins (optional)

1. Dissove yeast in water.  Add oats, milk, applesauce, 1/2 cup sugar, eggs, salt, and 2 cups flour.  Mix 3 minutes.  Add enough flour to make a soft dough.  Again, I do air on the side of softer doughs so that they rise properly.  Also, I don't knead my dough or use the bread hook.  I just use the paddle attachment on the kitchenaid and let it run a little longer.  I also do not put in a greased bowl.  I leave it in the kitchenaid bowl and cover with a wet dishcloth.

2. Rise 1 hour.

3. Punch down.  Divide in half.  Roll 16x8.  I use a cookie sheet with a lip for this part so that I do not get flour all over my counter.  Sprinkle with water.  Sprinkle half the swirl mixture.  I also add raisins at this point.  I just sprinkle a bunch on top of the sugar mixture.  

4.  Roll jelly roll style.  Pinch to seal (I sort of do this).  Make sure to place the seam at the bottom of the pan.   Place rolled up dough, seam down, in a greased bread pan. 

5. Cover and let rise for 30 - 45 minutes. 

6. Bake at 350 for 35 - 45 minutes. 

7. Leave in pan for a few minutes when it comes out of the oven.  

8.  Cool on wire rack. 

9. Slice and enjoy.  

I love the way a cut loaf looks. 

Jared and I love to toast this with butter.  Since this recipe makes two loaves, we usually slice both loaves and freeze most of the slices.  They are easy to pull out of the freezer and throw in the toaster to heat up.  Yum yum yum.


English Muffins

I originally found this recipe here:
The Frugal Girl (includes lots of pictures with each step)

These are so simple (and in the summer you don't have to even warm up the oven).  I try to keep a bag of them in my freezer to grab on my way to work.  I love them fork-split and toasted with honey and butter.  Yum!!  I keep meaning to make the cinnamon raisin version, but I stick with the whole wheat each time. Someday.


1 c. warm water
2-1/2 tsp yeast
1 c. warm milk
2 T. sugar
1-1/2 tsp salt
3 T butter
5 cups flour (white or whole wheat, I use whole wheat)

I put everything in the kitchen aid mixer and stir it up. I am not a fan of multiple dirty bowls.

1. First, I add the yeast and water.

2. Then I mix in the milk, sugar, salt, and butter.  The water and milk are somewhere between 100 - 115 degrees.

3. I don't hand knead my dough, I just mix it in the mixer for a little bit longer. Add the flour until the dough is still a bit wet. Dry dough is the enemy of rising.  Thus, I usually air on the side of softer, stickier dough and add flour when I roll it out to prevent sticking.

4. Rise 1 hour.

5. Punch down let rest 10 min. on surface sprinkled with corn meal.

6. Roll out dough to 1/2" thichness

7. Cut out with 3" biscuit cutter and place on ungreased baking sheet.

8. Cover with dry towel. Let rise 30 min - 1 hour

9. Warm up griddle or pan to medium (I use 4 on my stove) heat.   I have also cooked these on a pizza stone in the oven so that I can cook more at one time.

10. Gently place each muffin in pan.

11. Cook 5 -10 minutes on each side, depending on heat (I find they cook faster and the second side takes a much shorter time).

12. Cool on wire rack.

13. Split with fork, enjoy with honey!! (my favorite)

Or homemade blueberry jam...