|The texture was better after some tweaking with the yeast|
I made this almost 2 years ago. I never posted this as I was still looking for the perfect shot, but after 6 months with the new mixer (that time), my mojo for baking bread loaves fizzzled. The shots weren't as nice as I wished because I just moved in the house that time. I wasn't very sure of the lighting spots and my use of the camera is very different than now.
|Used a bread loaf pan and the shape isn't as nice|
The original recipe rose very quickly and was very yeasty. Weirdly the recipe says it won't be puffy during the 1st rise, but dunno why, mine was so furiously puffy.The next time I made this, I reduced the yeast to half and made this bread at least 3 times before. I think it was more than 3 times. The last time I made this was almost a year ago, haha! I rarely repeat recipes, unless I am not contented. But I cannot repeat this anymore for the time being so that I can get a nicer shot as my KA died on me after ONLY 2 years of once a week usage. It's a US model and the local distributor refused to fix for me. The only way is to get a replacement ...should I think of Bosch?
The dough is very sticky and soft and I cannot imagine manual kneading without adding on flour. My bread slices were kept in a tupperware and lasted 3 days still staying soft and moist. Once I made this for a relative who stayed at my home for a week and she loved it soo much. My kids didn't like the oat top, although I find it to look better this way.
Oatmeal Sandwich Bread
Source: King Arthur Flour
Makes 2 loaves
500gm bread flour
120gm quick cooking oats, finely ground
60gm quick cooking oats
40gm dark brown sugar
More quick cooking oats for sprinkling on top
1. Mix everything except butter and knead until a dough forms(or just mix with this with chopstick until it all comes together). Add in butter and knead for 8-10 minutes on Speed 4 until window pane stage. The membrane might break due to the presence of oat bits, but, it will be stretchy and break with roundish holes.
2. Cover and let dough proof for 1 hour.
3. Transfer dough to working surface and roll out and roll up to form a log.
4. Place dough into a two greased 9X4.5X4.5 inch bread pan
5. Let dough rise for 45 mins -1 hour until dough has almost risen to the top of pan.
6. Brush top with some water and sprinkle on some quick cooking oats, Gently press them to adhere.
7. Bake in preheated oven at 150(fan)/170C for 35-40 minutes or until bread is done (sounds hollow when tapped at the base)
*If you’re using a loaf pan (like those for cakes) let the dough rise until it crests (forms a dome above the rim), then proceed with step (6).
|First attempt with recipe and the holes are pretty big. |
Used a loaf cake pan and see the nice mushroom shape?
This post is also linked to Little Thumbs Up organized by Bake for Happy Kids, my little favourite DIY hosted by Vivian from Vivian Pang Kitchen