BREADS - OATMEAL BREAD #1

Makes 2 loaves (8.5 x 4.5 inch)

Sponge

2 cups warm water

2 packages (1/4 ounce each) active dry yeast

3 cups unbleached all-purpose flour

In a large bowl sprinkle the yeast over the warm water to soften; stir to dissolve.  Add the flour and stir until smooth.  Cover and set aside until it doubles in volume, about 25 to 30 minutes.

Dough

½ cup honey

2/3 cup skim milk powder

1 cup cooked oatmeal

4 tablespoons cornmeal

4 tablespoons unsalted butter or margarine, at room temperature

3 to 3 ½ cups unbleached all-purpose flour

1 tablespoon salt

Flour, for dusting work top

Shortening, for greasing pans

Water or melted butter, for brushing loaves

Stir down the Sponge and add the honey, milk powder, and oatmeal.  In a separate bowl, combine the cornmeal, 3 cups flour, and salt.  Cut in the butter or rub between your fingertips until the flour resembles coarse meal.  Add this mixture to the Sponge and stir until the dough comes away from the sides of the bowl.

Turn out the dough onto a floured work surface and knead.  More flour can be added ¼ cup at a time if the dough is sticky.  Continue kneading until the dough becomes smooth and silky and has an elastic feel, about 8 to 10 minutes.

Cut the dough in half, shape into 2 rounds, cover, and allow to rest for 10 minutes. 

Shaping

Shape the rounds into pan loaves, then place in 2 greased 8- or 9-inch loaf pans, seam down and centered.  Keep in a warm, đraft-free place covered with a cloth and allow to rise until the loaves form nicely rounded tops and rise above the top of the pans.

When ready to bake, gently brush the tops with water or melted butter and slash each loaf lengthwise down the center with a sharp knife or razor blade.  Place the pans on a baking sheet or oven stone.

Baking

Bake with steam (see note below) in a preheated 375F oven until the crust is golden brown, about 35 minutes to 45 minutes.  When done the bottom will emit a hollow sound when thumped with your fingertips.  If desired, continue baking 5 to 10 minutes without the loaf pan to develop a better crust.

NOTE ON STEAM, IN BAKING

Place an empty roasting pan or other heavy pan on the floor of the oven 5 to 10 minutes before baking., so it gets họt  Before slashing the breads prior to putting them in the oven, brush the tops with water.

When ready to bake, place the bread in the oven and carefully toss six to eight ice cubes into the hot pan, or pour in 1 cup boiling water and immediately close the oven door. 

CAUTION:  When using boiling water, wear a glove and keep your face away from the open oven door, since there will be a burst of live steam when the boiling water hits the hot pạn  Do not open the door to peek or the steam will escape.

From Secrets of a Jewish Baker by George Greenstein