Saturday, April 21, 2012

Recipes and Pictures...As promised

So today was just one of those days when nothing gets done on your list because you are too busy doing other stuff that isn't on the list. I found a good deal on local asparagus yesterday and bought a few pounds. I love pickled asparagus in the middle of winter. I use it on salads, or in relish trays, and (ahem!) Bloody Mary's. You know the kind that are loaded with horseradish and Tabasco? A definite staple in the dead of winter. So today I pickled and canned the stuff using a recipe I got for pickled beans from Andree'. She made the best dilly beans ever, loaded with garlic, dill, and red pepper. I just use the same recipe for the asparagus but with dried dill and dill seed. Worked great last year. I also discovered that I had enough rhubarb ready in the garden so I made a rhubarb pie. This link will take you to the post with that recipe. 
If you are interested in the pickle recipe just send me a request. I am glad to share. In the mean time here is the promised recipe for the bread that I will be using to teach a class in a series of sustainability classes next week.
Light Oat Bread
1¼ cup warm water
1½ tsp. yeast
2 Tbsp. Brown sugar
2 Tbsp. butter melted and cooled
1 tsp. salt (preferably not iodized)
½ cup rolled oats
3 cups all-purpose flour pre-measured in separate container.

Place water in a pre-warmed mixing bowl. Sprinkle yeast on water and let set about 2 minutes. Add sugar and let sit an additional 2 minutes. Add cooled, melted butter, salt, and oats. Let sit another minute. Give a quick stir or start your mixer if using one using a dough hook. Begin adding your pre-measured flour one cup at a time. Mix until all flour is incorporated.
By Hand: Turn out onto a floured board and kneaded until smooth and elastic adding more flour 1 tablespoon at a time if needed. When dough is at right consistency, let rest while you wash, dry, and grease the bowl. Place ball of dough upside down in bowl and turn to coat all sides with grease.
By mixer: Add more flour 1 tablespoon at a time until dough pulls cleanly away from bottom and sides of bowl. Prepare a pottery type bowl by warming with hot water. Dump out water, dry, and grease bowl. Place ball of dough upside down in bowl and turn to coat all sides with grease.

Cover bowl with plastic wrap or clean dry dish towel and place in warm spot to rise until double in size. (Approx. 2 hours)
Grease a standard loaf pan. Gently press dough with fingers. Remove from bowl and reshape into loaf or rolls. Cover and let rise once more. (About 1 hour) Dough should roundly fill pan but not deflate when lightly pressed with finger.  
At this point you can sprinkle a few oats on top or brush with an egg wash (for a shiny finish) and sprinkle with a few oats.
Egg wash: Lightly beat one egg with a spoonful of water. Lightly brush the top of the bread dough with the wash using a pastry brush.
Bake at 350 degrees until golden brown.  About 30-35 minutes.
Tip: This recipe can be doubled for two loaves!
Tip: Shape rolls, let rise about a hour and bake 20 min. 

Happy baking!


Izzy said...

Sista, why not iodized salt?

sista said...

It is just a preference. Some people think iodized salt has a metallic taste. I could have been more specific about the rest of the ingredients also. For instance I use all purpose or bread flour (depending on what I am making) that is unbromated. I also do not use fast acting or instant yeast, old fashion oats (not instant), cane sugar as opposed to beet sugar, and real butter. My sour dough bread is made with a real sour dough starter not vinegar. There is a definite taste difference. Honor yourself by using the best ingredients you can get. Store bought bread can cut corners.