Boatmeal Bread - SailNet Community

   Search Sailnet:

 forums  store  


Quick Menu
Forums           
Articles          
Galleries        
Boat Reviews  
Classifieds     
Search SailNet 
Boat Search (new)

Shop the
SailNet Store
Anchor Locker
Boatbuilding & Repair
Charts
Clothing
Electrical
Electronics
Engine
Hatches and Portlights
Interior And Galley
Maintenance
Marine Electronics
Navigation
Other Items
Plumbing and Pumps
Rigging
Safety
Sailing Hardware
Trailer & Watersports
Clearance Items

Advertise Here






Go Back   SailNet Community > Contributing Authors > Cruising Articles
 Not a Member? 


Closed Thread
 
LinkBack Thread Tools
  #1  
Old 12-31-1998
Contributing Authors
 
Join Date: Jan 2000
Posts: 536
Thanks: 0
Thanked 5 Times in 5 Posts
Rep Power: 15
Sue & Larry is on a distinguished road
Boatmeal Bread

This is one of our favorite daily breads. Great for sandwiches, with soups or toasted for breakfast.

1/4 cup lukewarm water
1 tsp. sugar -- for yeast activation
2 tsp. yeast
2 tbsp. butter
2 cups milk
3 tbsp. sugar
1-1/2 cup oatmeal
1 egg
1/2 tsp. salt
5 to 6 cups flour

Dissolve yeast and 1 tsp. sugar in lukewarm water in a small bowl. Set aside for later. Melt butter in saucepan, add milk and 3 tbsp. of sugar. Heat almost to boiling. Remove from heat and add oatmeal. Transfer mixture to large bowl and let cool until lukewarm.

Stir yeast mixture, egg and salt into contents of large bowl. Start adding flour one cup at a time until you can no longer mix by spoon. At this point, transfer dough to floured board or counter and knead for 10 minutes. You'll need to continue adding small amounts of flour to stop the dough from sticking to your hands.

Place kneaded dough into greased bowl. (Bowl should be at least twice the size of the dough.) Cover with clean dishtowel and let rise for 2 to 3 hours, or until double in size.

Punch dough sharply with closed fist to deflate. Return dough to floured board and knead again for 2 minutes. With a knife, cut dough into two equal pieces.

Flatten dough to 1-inch thickness. Try to achieve a rectangular shape at this point. Next, roll your dough into a loaf shape and place into greased loaf pan or on a baking sheet, keeping the outside seam of loaf down. Tuck under the ends of the loaf.

Bake at 350 degrees for 30 to 40 minutes or until done. To check for doneness, remove the loaf from the pan and tap the bottom with your knuckles. A cooked loaf will sound hollow when tapped.

Closed Thread


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools

 
Posting Rules
You may post new threads
You may post replies
You may post attachments
You may edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On



All times are GMT -4. The time now is 07:51 AM.

Add to My Yahoo!         
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
SEO by vBSEO 3.6.1
(c) Marine.com LLC 2000-2012