Goldy's Kitchen Cookbook by Diane Mott Davidson

Author:Diane Mott Davidson
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2015-07-29T16:00:00+00:00

1. In the large bowl of a stand mixer, combine ½ cup of the brown sugar, the oats, salt, and butter. In a small saucepan, heat 1½ cups of the spring water just until it is hot (125˚F) and pour over the oat mixture. Stir to mix and allow to cool to about 110˚F. (A thermometer is handy for this. You do not want the mixture so hot that it destroys the yeast or cooks the eggs.)

2. In a glass bowl, stir the remaining 1 tablespoon brown sugar into the remaining ¼ cup spring water. Stir the yeast into this mixture and set in a warm spot (no hotter than 150˚F) for 10 minutes to proof. It should be foamy.

3. In a small bowl, beat the eggs well. Measure out 2 tablespoons of the beaten egg and set aside. Add the remaining beaten eggs and the yeast mixture to the oat mixture. Attach the dough hook to the mixer and stir to combine.

4. In a large bowl, stir the dough enhancer into the first cup of the flour.

5. Turn the mixer to “stir” and add the flour, 1 cup at a time, until you have used 5 cups of flour. The dough should come together. If the dough does not come together, add the additional cup of flour, ¼ cup at a time, until it does. Increase the speed slightly and knead on low speed for at least 5 minutes, until the dough comes together into a ball and cleans the bowl.

6. Butter a large, hard plastic container with a lid and butter the lid. Place the dough in the container and, using a measuring tape and a marker, measure on the outside of the container the volume of the dough. Mark the container (still on the outside) where double that amount would be. Place the lid on the container.

7. Allow the dough to rise at room temperature until it is doubled in bulk, 45 minutes to 1 hour. Remove the lid and gently punch the dough down and knead it to roughly its original size. Replace the lid. Allow the dough to rise again until doubled in bulk, about 40 minutes. Punch down again.

8. Butter three 8½ x 4½-inch glass loaf pans. Divide the dough evenly into thirds. (You can use a kitchen scale to make sure the loaves all weigh the same.) Shape the dough pieces into loaves and place them in the pans. Butter a large piece of plastic and place it loosely over the pans. Allow the dough to rise at room temperature until it is again doubled in bulk, 40 minutes to 1 hour. Remove the plastic.

9. Preheat the oven to 350˚F.

10. Whisk the reserved 2 tablespoons beaten egg and brush it over the tops of the risen loaves. Place the pans in the oven and bake for 30 to 40 minutes, or until the internal temperature reads 180˚F and the loaves sound hollow when thumped.

11. Place the pans on racks, allow to cool for 5 minutes, then turn out onto the racks to cool completely, covered with a clean kitchen towel.

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