Sunday, October 19, 2008
Made bread today, my usual recipe, James Beard's Oatmeal Bread with Cooked Oatmeal.
I'm not sure when I first made this recipe, many years ago for sure, but it is really the only recipe I have used ever since. I only make bread once or twice a year and since this one has always been so well received I wasn't motivated to experiment.
Its unique characteristic is a wonderful chewy texture. It's a touch sweet with some brown sugar in the mix so is best with butter and jam. A lovely breakfast bread.
I usually have made it along side some homemade soup and the family of four will wolf down a loaf or more fresh from the oven. The recipe (download doc) as written makes two small loaves, only 2/3 the height of a normal loaf. But today I made 1 1/2 times but still used 2 tins. This made a taller loaf that will do nicely for sandwiches.
James Beard's book Beard on Bread was published in 1973 and was his best selling book. Beard (1903-85) was quite a character it seems and has been called the father of American style cooking by some.
If you've never made bread it's worth a shot just for the way it makes the house smell.