Monday, 16 July 2012

Easy Little Bread - Because it's hot outside!

It's no secret that Canadians like to take it easy, especially in the west. They are the ones who hold up our reputation for being laid-back and our West Coast Babe, Sara, has an easy little bread to play with in the height of summer.

This simple loaf can be added to to suit your own tastes, I added a half teaspoon of cinnamon, a couple of hands full of raisins and did an egg wash on top before baking, sprinkling a little extra cinnamon and oats on the top.

The dough is whipped up like a batter, I turned mine out onto some AP flour to get it into forming consistency and nestled it nicely into the well-buttered loaf pan. Mine needed about 45 minutes to bake through. All ovens are different, an instant-read thermometer is your friend. You want over 185°F for a pan loaf.

If you'd like to bake along with the Babes this month, and make your own Easy Little Loaf, visit Sara's post for more details on how you can be a Bread Baking Buddy!

Easy Little Bread
from 101 Cookbooks
link here

1¼ cups / 300 ml warm water (105-115F)
2 teaspoons active dry yeast (one packet)
1 tablespoon runny honey
1 cup / 4.5 oz / 125 g unbleached all-purpose flour
1 cup / 5 oz / 140 g whole wheat flour
1 cup / 3.5 oz / 100 g rolled oats (not instant oats)
1½ teaspoons fine grain sea salt
2 tablespoons butter, melted, for brushing

In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes, until the yeast blooms and swells a bit - 5 - 10 minutes.

In the meantime, mix the flours, oats, and salt in a large bowl. Add the wet mixture to the dry and stir very well.

Brush a 8-cup loaf pan generously with some of the melted butter. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.

Preheat the oven to 350F / 180C, with a rack in the middle. When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan. I finish things up by leaving the bread under the broiler for just a heartbeat - to give the top a bit deeper color. Remove from oven, and turn the bread out of the pan quickly. Let it cool on a rack so it doesn't steam in the pan. Serve warm, slathered with butter.

Makes 1 loaf.
Adapted from Gran's Kitchen: Recipes from the Notebooks of Dulcie May Booker.

Prep time: 10 min - Cook time: 35 min

 The Bread Baking Babes
This bread has been YeastSpotted!

BYOB 125 x 125