Beard On Bread by James Beard

Author:James Beard [Beard, James]
Language: eng
Format: epub
ISBN: 978-0-307-79055-2
Publisher: Knopf Doubleday Publishing Group
Published: 2011-10-12T04:00:00+00:00

NOTE

If the bread is to be baked in round free-form loaves, arrange on a baking sheet sprinkled with cornmeal and place a flan ring or other guard around the dough to prevent its spreading too much; or let the loaves rise in 8-inch pie tins or skillets and then turn out onto the baking sheet or directly onto oven tiles just before baking.

Maryetta’s Oatmeal Bread

This is as good an oatmeal bread as I have ever eaten, and it makes wonderful toast. The recipe yields a great deal more than the previous one, so it is good if you have a large family or want to give a loaf away as a gift.

It is essential to leave the dough uncovered during the two risings.

[3 loaves]

4 cups boiling water

3 cups rolled oats

7½ to 8 cups all-purpose flour, approximately, preferably unbleached

2 packages active dry yeast

2 tablespoons salt

4 tablespoons salad oil

½ cup molasses

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