Food Cook Share: Brown Bread

welcome to food cook share if you haveever attended a country big bean supperbrown bread is always with itthis volt meal and molasses flavoredbread is a flavored experience like noother let’s do it[Music][Applause]this dough has two parts oatmeal andmolasses give it flavor while yeast andflour give its structure since theoatmeal is not processed it needs to bepre soaked to soften so it incorporatesinto the dough in a heatproof measuringcup I am adding two cups of boilingwater 1/2 a cup of molasses and 2tablespoons of butter stir until thebutter is melted then add 2 teaspoons ofsalt and 1 cup of rolled oatsyou’ll want to stir the oats thoroughlyto make sure there is no clumps and themixture is fully combined we will setthe mixture aside to let everyone get toknow each other so the oats can hydrateand soften to become plump tender tobecome sexy sorrydon’t know where that came from[Music]let’s get ready to make the dough in alarge mixing bowl add one cup of warmwater 1 teaspoon of sugar dissolve thesugar in the water I’m giving a bit of aswirl finally sprinkle 1 tablespoon ofyeast over the water and let it sit for15 minutes to give the yeast time toblue okay it took a little doing but Ithink we’re all ready our oats areprepared the flours measured out andtheir yeast has bloomed and bubbledboisterously into a book daesh’s bevy ofbaking blissbuzzing first let’s stir the oat mixtureto make sure it’s ready to pour I’ll addit to the east finally we’ll add the 5cups of all-purpose flour to the bowlnow grab your strings fork and commenceto stirring we’ll start on the outeredge of the bowl and stir into thecenter this works very well to quicklyintroduce the little flour into theliquid we want them to get to know eachother pretty well by the end continuethis action until the mixture is justtoo thick to continue stirring ditch thefork and go in with your hands there’snothing better than the feeling ofsticky squaddie stuff hanging off ofevery digit hmm maybe that’s just me butI digress what was a shaky mixture willeventually begin to form into a solidmass that you will be able to kneadstart kneading in the bowl until a solidball forms once it is fairly cohesivetransfer all the contents to a worksurface and incorporate all the looseflour into the dough and knead in aregular pattern of pushing and foldingadd flour as necessary if the dough issticky as you work it this stone needsto be worked for about 8 to 10 minutesdepending on how well you’re kneadingdevelops the gluten but eventuallywill become smooth taut and very springyto touch at this point in the doughneeds to rest return it to the mixingbowl cover with plastic wrap or aproofing cloth and place it in a warmspot for an hour and a half we have abit of time in our hands so let’s greasethe baking pan you can use baking sprayon your pan but I’m a bit of atraditionalist so I’m gonna stick withbrushing it with elbow grease shorteningor lard works too[Music]the sponge is finished rising and it’stime for the big revealvoila it looks really good it’s doubledin size nice and yielding perfect nowbut pop the crap out of it next weportion the dough the recipe in thedescription below shows that this amountof dough is enough for two smallsandwich loavesbut I like baked slices of brown breadso I put both dough balls in the samepan crazy I know that’s just how I rollcut the dough in to make sure the twopieces are about the same size otherwisethe two loaves won’t bake evenlythen shape the dough into balls andplace each into the prepared baking panlet it rise one last time to form afinal shape before bakingafter the second rise the dough willhave doubled again and is ready to bakeat 350 degrees Fahrenheit to a richbrown color be aware that if you use oneloaf pan like mine the bake time iscloser to 70 or 80 minutes rather than45 minutes for two loaf pans lookinggood golden brown crust nicely domed andit shouldn’t sound hollow let’s turn itover the pan and have a look at thebottom nice but I can’t wait any longerI’ve got to crack this bad boy open ohyeah perfect if I do say so myself allwe have left is the tasting let’s hackoff a slice I can definitely feel howsubstantial the crumb is as the knife iscutting through it fresh bread is justnot right unless it has an absolutelyobscene amount of butter okay there wego see you on the other side it isslightly sweet with smooth earthy flavorof oats the crumb is tight yet stilltender nice chew and the butter adds ahit of salt and creamy richness thattakes it to another level it isessentially country bread augmented withmolasses oatmeal but regular bread palescompared to this subtly sweet heartyloaf amazing there you have it – bunrolled oat and molasses brown bread doyou need to experience this stay safeCheers