Tuesday, November 17, 2009

Buttermilk-Oatmeal Bread

I plan on making most of our bread (at least for the time being) simply because it is extremely inexpensive and also it happens to be totally delicious. It's so nice to have a bread machine because I can just toss the ingredients in, hit "dough" cycle, wait 1 hr. 50 minutes and then bake the loaf in my own pan--creating a more moist and aesthetically pleasing bread. :)

This recipe is from my Bread Making Bounty library sale find. This particular bread is hearty just like I was hoping. And it's low in calories and fat! You can't beat it!

For a 1 pound loaf
3/4 cup buttermilk*
1 Tbsp honey
1-1/2 tsp margarine or butter
1-3/4 cups flour
1/3 cup rolled oats (toasted or not)
1/2 tsp salt
1 tsp active dry or bread machine yeast.

*To make your own buttermilk, simply add 1 Tbsp lemon juice or vinegar to milk totaling one cup. Let sit 5 minutes and stir. (Milk will look curdled.)

Add ingredients to machine according to manufacturer's directions. (always add liquid ingredients first, then dry ingredients (should be floating on top of liquids), then make a small well in the dry ingredients and add yeast LAST--being sure the yeast never comes in contact with the liquids or it will be activated too soon.) Select the desired cycle. If you choose the dough cycle continue with these instructions: After the dough is complete turn out onto a lightly floured surface. Let it rest for 5 minutes. Roll dough into a 9x15" rectangle. Roll towards you along the length of the dough, pinching each roll tightly with your fingers. Place in a greased loaf pan, brush with oil, cover loosely with a towel, and let rise 30 minutes or until doubled. Bake at 425 degrees for 20-25 minutes, or until loaf is golden and sounds hollow when tapped.

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