Bread Recipes

Hutch Making Bread 2

Oatmeal Molasses Bread

Recipe for 2 loaves

1 heaping Cup Oatmeal
2 t . Salt (I use 1 teaspoon)
½ Cup Molasses
¼ Canola Oil
2 Cup very warm water
1 pkg. Yeast
1/3 Cup warm water
About 5 ½ Cups Flour (I use use about 7 cups of flour)

Pour 2 cups very hot water over first four ingredients in a large bowl. Let stand until just warm. Add yeast to 1/3 cup warm water to dissolve. Add to large bowl and stir. Add flour and mix. Knead on a floured board until smooth. Let rise in a bowl until doubled. Knead again and shape into two 9×5″ loaf pans. Let rise in greased bread pans. Bake 45 minutes at 350. Turn loaves out onto rack to cool.

Original of the video here

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Video Transcription

okay so I can tell you making bread iseasier than doing a flower drop on yourdaughter DMB life oh that was fun tomake bread this loaf of bread which isof molasses oatmeal bread you need opesyeastall-purpose flour unbleached i use saltoil i use canola oil and molasses i usecross visa live molasses first thing iswater it’s about 6 cups 8 cups i do sixloaves at a time and i bring the waterto almost a boil add in my oats it canbe quick oats or regular oats and it’sabout a third of a cup for each loaf sohere’s two cups in there get that almostup to a boili don’t want it to splatter everywhereso right when it gets there and Istarted seeing stuff come up I move itover to the other Bowl and today I havea giant bowl that I got for my sisterthat I love that it’s never a problem todo this many loaves of bread so I putthat in and then we while it’s coolingcuz it needs to cool before I put yeastand I put in salt for salt I put in 1teaspoon for every loaf of bread sohere’s 6 teaspoons and I measureeverything by eye whenever I try tomeasure it perfectly it’s long I’m gonnasay that’s about a half cup of oil andprobably a full cup of molasses and youcould use any molasses it’s better it’sso much better with crosspiece molassesbut it’s hard to find it’s out of Canadaand I know you can buy it at Hannaford’sin New Hampshire so when I’m up thereneither my sister brings me somewhereI’ve got four gallonsmix that in I’m showing you the mix onlyclip so you can see the color the more Iput in the less it will rise in the endit’ll be a denser loaf you don’t want itto be too dense you need it to lightenup a little oh that dog also loves it soI put my finger in there at the endI’m checking temperature the temperaturehas got to be just right which means itwarm to your finger but not hot to yourfinger here’s two tablespoons of yeast Iknow you just aren’t defined right nowbecause pandemic but I buy by the poundso I have enough for the next yearprobably and I’m making bread once Idon’t know once a week now yeah I let itsit for a little while to see that theyeast got activated those bubbles showthat it’s been activated I don’tnormally do that I just trusted andflour I’m going to start adding I takeabout five pounds of flour to make theseloaves six loaves but really itsconsistency I I just keep adding untilit gets hard took two to stir I’vebroken many of wooden spoon doing thisso I really have to grab it at the baseand work it but I just keep adding andadding and adding until it’s prettystiff yeah I used to go put more in andbecause my mom said you never want toadd flour at the next stage but then Itasted my sister’s loaves and they werebetter and she’s like you dried it outtoo much so I don’t put that muchanymoreI wait until it gets stiff again it’s afeel you I guess if I give you theperfect measurements you get it prettyclose but you want to get it to a goodconsistency and then I set it to rise Iwish I had a picture before this rosebecause this is twice the size it wasbut you saw how easy my fingers wantedto there it is it’s full of air rightnow that’s a good thing is that whatthat rising is putting air bubbles in itso now I’m knocking itbefore I take this actual loaf was amuch wetter than I usually dobut everyone’s different because you cansee as I’m going here how damp that is Ican’t pour that out yet so I’m addingflour again I want to get it so it’s notgoing to stick anything before I justpour it out and start kneading it so Imake a couple passes here has a goodtent for a jokewhere did the loaf say at the start ofthe game of hide-and-seek ready or nothere I come put it out on the table andwe’re gonna start pounding this thingdown again more a little more flour Idon’t want it stuck to my hands and Idon’t want to stuck to the table my momused to sing hymns when she did this andthat’s how she knew how long to do itfor I go by feel but but it’s a it’sprobably 10 minutes of kneading andfirst the whole thing I’m gonna work theentire big batch and once I get thatdown to a good consistency and I thinkmost of the bubbles are out and thatit’s it’s it’s feels a little long silkyyeah then I’ll cut it into pieces andyou’ll see that yeah you know why thebread wife was really upset with herhusband he kept telling her she was tooneedyoh I’m killing myself okay so here we’regonna start putting it into the loafsizes I have a sister who weighs outeach loaf my lobes are not that exact sohere I’m gonna just roll it up and Imake it into a longer log here and as Icut it I drop it back into the floureach side because that’s still reallydamp and I don’t want it sticking to thetable again so I just push those gun andpush those down and this is six loavesthat’s that’s that’s how many bread pansIyou’ll see the bread pan so no becausebread pans are important okay good breadpans they had a bad bread pan and itheats up too much in one spot and burnat the bottom of your loafI have really nice bread pans in fromKing Arthur Flour that I really likedbut here I am and I just got stuck tothe table there so I used my knife toclear that off and then right back inthe fresh flour and I’m pounding thisdown pounding it down and it’s alwaysthe heel of the hand and you can useboth hands I always thought I did useboth hands until I watch this video thatreally is the right hand so then I makeit into a loaf shape or just slam it onlow boom there it is King Arthur Flourpan it got ridges on them and they’resupposed to be no stick I don’t that’s alie everything sticks so I put butter inand cover the whole thing I’ve alreadybuttered all the other ones and linethem up I put them on the stove heredon’t turn the stove on it probably tookan hour for the first rise and thekitchen was warm it’s been cooling offin the house since I started so I putthese here and I went and checked on himin an hour and they haven’t changed atall so I turned the oven on to 250 andthen after it cool after I turned it offI didn’t let it get to that temperatureI let it just warm up I put all the pansin the oven let it rise for an hour inthere and then took it out and it got tothis point where it is now I’m gonna putthe oven head like I don’t know for 10maybe and I just did this to warm up theoven before I put it in I’m gonna dropthe oven back down to 3:45 your ovenmight be different in a small ovensometimes I have to put them high andlow and then switch top to bottom halfway through but here I’m gonna put themall in on one level and it does prettywell these pans are really helpful and Iwant to put it at 19 minutes now checkon it and then do 19 minutes again Idon’t know why I do thatit’s from what I used to switch them Ialways did half and a half but I don’tneed to like I just look at it makesI guess I turned the oven on orsomething but I did so then I put it onagain and then I’ll come back to it itusually takes about 40 minutes to cookthe logo yeah but here they are andthere’s a kind of a hollow sound butreally the color is what gives away andthat color should be that golden brownfor these loaves and but but bread onceyou figure out how to work with yeastand not letting the yeast get killed byhot water or not activated by cold wateryou can do this and remember it’s easierthan an apple blossom drop[Laughter]

2 Replies to “Hutch Making Bread 2

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  2. I am glad that I found this article well documented
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    Thank you and keep going, you do a great job!!

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