Honey Oatmeal Bread

*** UPDATED ***

So, I was a little over zealous in sharing this win with you. It was so good fresh out of the oven.  A little dense, but yummy for sandwiches the next day.  But today... oh, boy.  It's turned in to a brick.  A beautiful brick, but a brick nonetheless.  *sigh*  I think it's because it uses butter instead of oil.  

I'm very sorry if any of you ran out there and whipped this up, only to be disappointed that I'd lead you astray on this one.  I'm feeling rather sad myself, really hoping I'd accomplished this rare feat - lovely, yummy, home made bread.  So... the search continues.  I will keep you posted, and please share with me in comments if you have a tried and true recipe I should give a whirl.   For now, I'm going to scratch this one off my list.  

Tracy



I have a confession to make.  I am working to overcome my fear of making yeast bread.  It's an irrational fear, considering that when I was a teenager I won medals at the county level with my challah bread... but, you know, that was years ago. And my memory? Not so hot.

As adventurous as I usually am in the kitchen, it seems a little embarrassing.

I'm also trying to downsize our "stuff", so, as Alton Brown would put it "single taskers need not apply".  I LOVE my KitchenAid stand mixer.  It is red.  I love red.  It is a gift from my in-laws.  I love my in-laws.  I usually make things like mashed potatoes or marshmallows in it (or cookie dough, or frosting...)  But a while back, while coaching me through cinnamon rolls, Aunt Mel showed me how to use the dough hook and a light bulb went on.  Breadmaker, shbreadmaker - I have a KitchenAid!

I am now also... drum roll please... a stay at home mom.  Really.  And it's amazing.  A little scary too, but amazing.  It's where God has put me. Knowing that, I am doing my very best to rest in Him and embrace my new role.  So today, when we used the last slice of bread, I thought "Tracy, why can't you just make bread".

WHAAA???  Crazy talk.  Good crazy.

Yeah, so a couple minutes on Google, a half dozen recipes critiqued, and one conglomerate emerged.  My bread.  Crusty on the outside, soft on the inside, with honey and oats.  I hope you enjoy it too!

Honey Oatmeal Bread
Makes 2 loaves.

Preheat oven to 350F, grease 2 standard loaf pans.
(I have one glass and one non-stick and they both worked great.)

1-1/2 c water
1/2 c honey
1/2 c unsalted butter (if using salted butter adjust salt)

5 to 6 c all purpose flour
1 c quick cooking oats
3 tsp salt (reduce to 2 if using salted butter)
2 T dry active yeast or (2) 1/4oz packets

3 eggs, one separated

1 T water
oatmeal to sprinkle on top

In small saucepan, combine water, honey and butter - bring to 120F (this is the right temp to feed your yeast).  While this is warming, combine dry ingredients in stand mixer bowl.

Mix on speed 2 while gradually adding warm wet ingredients.  Next add 2 eggs and 1 egg yolk (reserve white to brush the top).

Continue on speed 2 while adding remaining flour, 1/3 cup at a time, until the dough clings to hook and sides of the bowl are clean.  The amount of flour can vary depending on many things, I ended up using a total 6 cups.  Knead 2 minutes.

Put dough in greased bowl to rise.  I sprayed olive oil in a large glass bowl (about the same size as my stand mixer bowl) and put the dough in, then turned it over so the top and bottom got some oil on them.  Drape a clean kitchen towel over the bowl, and set it somewhere warm and dark.  I put it on the counter next to the fridge.  The motor from the fridge creates a warm draft on one side, so I took advantage of that.  Set your kitchen timer for 1 hour and walk away.

Flour a small patch of counter top.  Pour the dough out, push it around a little (get bossy) and pinch in the middle to make two loaves.  Shape them a little and put any rough edges on the bottom of your loaf.  Place in greased loaf pans and drape with clean kitchen towel.  Set aside for 20 minutes or so.  This is your second rise.  They'll rise more as they cook too.

Add 1 T water to reserved egg white and brush on to tops of loaves.  Sprinkle with oats (Cora got to help with this step).  Bake for 40 minutes at 350F.  Remove from oven and turn out onto cooling rack.  I immediately cut the heel off one, poured some milk, and Cora and I quite enjoyed ourselves.

I hope you'll try this in your home.  Turns out, baking bread isn't all that scary!!  

Turkey Meatloaf Muffins

I'm just going to come out and confess:  I created these out of desperation.

Cora wants to feed herself now, which is great... except for the fact that she has a whole whopping 6 teeth - none of which are molars and she can't effectively use a fork or spoon.  So, when I went searching for "easy toddler foods" and meatloaf popped up, I was inspired!  Stan does not like traditional meatloaf, so I knew I had to get creative if it would be a successful family meal.  I dug out my Joy of Cooking book and read the section on meatloaf.  I used quick cooking oats instead of bread crumbs and followed their suggestions for how much meat/wet/dry ingredients.  Then I tossed them in muffin liners for a fast weeknight meal - only 20 minutes cook time!

These are a HUGE success.  Not only does Cora love them, but so does the rest of the family.  Win!!!  They are savory, with the rosemary and sweet, with the cherries.  Like the perfect bite of Thanksgiving dinner. Hope you enjoy them just as much as we do.

Mini Turkey Meatloaf 


Makes approx. 20, Serving = 3 (adult)

2 lb ground turkey
3 large eggs, beaten
1 c cherry preserves, 1/4 c reserved.
1 c quick cooking oats
3/4 c sliced almonds
1 tsp dried parsley
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp dried rosemary
dash dried ground mustard

Mix just until blended.  Line muffin pans with liners or spray with oil.  Fill muffins (I used a large ice cream scoop) and bake at 350F for 20 minutes, or until thermometer reads 180F internal temp. Remove and brush with reserved cherry preserves.

Serve hot with some roasted sweet potatoes and peas, and you're in business.

Happy baby! She ate a whole muffin in one sitting with a handful of frozen peas.  (And yes, that's a fork in her hand... she has to hold one so she's just like us!)

Disappearing Oatmeal Cookies

Stan's favorite with chocolate chips - my favorite with tart cherries.  Adapted from the Quaker Oats recipe for oatmeal raisin (you could use raisins, but, why???)


Oatmeal Chocolate Chip OR Oatmeal Tart Cherry Cookies
2 sticks salted butter, softened
3/4  cup firmly packed dark brown sugar
1/2  cup granulated sugar
2  eggs
1-1/2  teaspoons vanilla

1-1/2  cups all-purpose flour
1  teaspoon baking soda
1-1/2  teaspoons ground cinnamon
1/4  teaspoon salt 
3  cups oats, uncooked
1  cup chocolate chips (or coarsely chopped dried cherries)

Preheat oven to 350°F. 

In large bowl, or stand mixer, beat butter, sugars, eggs and vanilla until creamy.

In large bowl mix together all but chocolate chips.  Stir butter mix into flour and oats, then add chocolate chips or cherries, mix well.  I put the dry into my stand mixer and let it do the stirring, chips/cherries and all.

I use a small cookie dough scoop to form small balls and usually fit 8 at a time on my parchment paper lined cookie sheet.   Bake 10 minutes, allow to cool 3 minutes on cookie sheet, then remove to wire rack.  Cool completely, store tightly covered.  

** Holiday cookie tip: store crisp cookies separate from moist cookies, or your moist will dry out and your dry will get soggy.  I use disposable foil roasting pans purchased in bulk with foil or press-and-seal.  

http://www.quakeroats.com/cooking-and-recipes/content/recipes/recipe-detail.aspx?recipeId=474

Chewy Wheat Crackers

This recipe is from Grandmother Searls.  Use high-quality whole wheat flour for the best results.

Chewy Wheat Crackers
2  whole wheat flour
2 c oats (quick cooking or chop up regular rolled)
1 t salt
2 T sugar

1 c water
8 T butter
Combine above in a glass measuring cup and microwave until butter's melted.

Stir together, knead only to combine.  Divide in half.  Pat into 1" thick disc, roll to desired thickness. (thicker for chewier flat-bread, thinner for crispy crackers).  Cut diagonally to make "diamonds" or use cookie cutters.  Bake without removing negative area, they will pull apart when cooked.
Sprinkle with sesame seeds, coarse salt, or brown sugar and cinnamon. Lightly roll to embed topping.
Repeat with other half.

Bake at 350F for about 20 minutes.

Store in an airtight container.

PB Oatmeal Cookies

Pulled this recipe off the Rumsford jar:

Peanut Butter Oatmeal Cookies

Blend/whip together:
1/2 c (1 stick) salted butter
1/2 c peanut butter (I used crunchy, mmm...)
1/2 c brown sugar
1/2 c granulated sugar
1 egg
1/4 c milk

Sift/whisk together:
1 c oatmeal
1-3/4 c all purpose flour
2-1/2 t baking powder
1/4 t salt

Stir butter mixture into flour mixture. Drop by tablespoonfuls onto parchment, use fork dipped in warm water to make criss-cross pattern.  Bake at 375F for 7-8 minutes.  Makes about 3 dozen.

But what to call them...?

I created a new cookie last night... and am now at a loss for what to call them. I think cookie names should be descriptive and fun. It should give people an idea what they're about to bite into; but the name itself shouldn't be a mouthful.

Help me out if you would (and make a batch to enjoy for yourself too).

Yummy chewy, oatmeal, cranberry, orange-y with chocolate chips, cookie yet-to-be-named...

Ingredients:
1 1/4 cups oats
1 cup all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt

8 tbsp (1 cube) butter, softened
3/4 cup firmly packed brown sugar
1 egg + 1 egg white
1 tsp vanilla extract

1/2 cup orange flavored dried cranberries
(sub.: 1 t orange zest and increase regular dried cranberries to 1 cup)
1/2 cup dried cranberries
1 cup chocolate chips

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

Place flour, cinnamon, baking soda and salt in a bowl; stir with a whisk. Add oats, cranberries and chocolate chips, toss to coat.

In a large bowl or food processor, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, vanilla extract (and orange zest if using).

Add to dry ingredients and stir until blended. Drop dough by rounded tablespoons on to cookie sheets, about 2 inches apart.

Bake for 10-12 minutes or until edges are golden. Cool on cookie sheet for 1 minute, then transfer to a wire rack to cool completely.

Makes 24 cookies.