Monday, April 18, 2005

Oatmeal breads

Heat 1 c. water in microwave until warm - just barely steaming and not burning your fingertip. Add 1/8 c. sugar and stir to dissolve. Add 1 packet yeast and stir once. Wait until the top of the water is covered in a light foam, about ten minutes. Add ¼ c. oil, ½ t. salt, and 2 T powdered milk (or substitute ½ c. milk for ½ c. water earlier on.) Once well mixed, slowly add 1 3/4 c. flour and 1 c. oatmeal until a soft dough forms.
Kneed the dough on a lightly floured counter for 8 minutes (no cheating!) until it becomes smooth and elastic. Place the dough in a well-oiled bowl then roll it around to be sure all of the dough is lightly coated in oil. Place the bowl in a warm place (90 degrees) to rise for about an hour, or until doubled in size.
Using a sharp knife, cut the dough into small pieces and shape them into rolls. I usually cut about 2 T of dough then turn it out and pinch the ends together repeatedly to form a roll. Dip the top of the roll in milk before placing on a baking sheet. Let rise another 30 minutes.
Bake at 400 degrees for 12-15 minutes or until crust is golden. These make great dinner rolls, hamburger buns, bread, and pizza crust.

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