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Thursday, July 20, 2017

Thursday Recipe - Maple Oatmeal Bread

This is an adaptation of a bread machine recipe. I enjoy the bread machine mostly because it makes bread easy. Sort of. My loaves usually come out looking lumpy or caved in or looking like some weird alien creature. They still taste good.

So I adapted this recipe to make a loaf of bread in my regular oven. It's easier to adjust flour and liquid when you're mixing it by hand or in a stand mixer.

The maple flavor come from pancake syrup. I like it, but if you want the traditional taste for this bread, use honey instead. I was out of honey when I tried to make it once so I used pancake syrup and liked it better.

Maple Oatmeal Bread

1 c. warm water
3 T. pancake syrup
2 T. butter
1 t. salt
2 T. powdered milk
2 t. yeast
1 c. oatmeal
2 c. flour (white or 1/2 whole wheat)

Dump everything in a bowl. Mix until it comes together in a soft dough. If it's too dry, add a teaspoon of warm water. If it's too wet, add a 1/4 c. flour.

Turn the dough out onto a floured surface. Knead five minutes until the dough is elastic and smooth. Place it in a greased bowl, cover with a damp dishtowel, and let rise for about an hour, until it's doubled in size.

Punch down the dough. Knead a few times to smooth it out. Place in a greased loaf pan, cover, and let rise again, about 30-40 minutes.

Bake at 375°F for 20-25 minutes, until loaf is golden and sounds hollow when tapped.

Serve warm with plenty of fresh jam.