Thursday, March 13, 2008

Homemade Bread

Here is an awesome bread recipe that my daughter made. It is a somewhat soft whole wheat oatmeal bread with no white sugar so it is pretty healthy. It has a slightly sweet taste and is great alone, with peanut butter and jelly and I just made my famous french toast with it. The secret to great french toast is to add cinnamon and vanilla to the egg and milk goop and sprinkle on more cinnamon while it is cooking. Usually I make french toast with cinnamon raisin bread. I'll bet you could add some raisins to this recipe and make your own delicious high fiber cinnamon raisin bread that is chemical free....mmmmm

Vermont Whole Wheat Oatmeal Honey Bread
Whole wheat and oatmeal bread with just a hint of cinnamon. Yum!

2 cups boiling water
1 cup old-fashioned rolled oats
1/2 cup maple sugar or brown sugar
1 tablespoon honey
1/4 cup (1/2 stick) butter
1 tablespoon (kosher) salt
1 teaspoon cinnamon
1 pkg active dry yeast
1 1/2 cups whole wheat flour
4 cups unbleached all-purpose flour

In a large mixing bowl, combine the water, oats, maple(or brown) sugar, honey, butter, salt and cinnamon. Let cool to lukewarm. (about 40 minutes)

Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour.

Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2 x 4 1/2-inch bread pans. Cover the pans with lightly greased plastic wrap and allow the loaves to rise till they've crowned about 1 inch over the rim of the pan, about 1 hour.

Bake the loaves in a preheated 360°F oven for 33 minutes.* Remove them from the oven when they're golden brown, and the interior registers 190°F on an instant-read thermometer. Yield: 2 sandwich loaves.

*If your oven can't be set at 360°F, set it at 350°F and bake the bread for 35 to 40 minutes.

(Unfortunately, this is from a handwritten recipe and I do not have any calorie or point information, but considering that it has both oatmeal and whole wheat flour it should be pretty high in fiber. I would guess about 2 points per slice, which is average for whole wheat bread)