Ooey Gooey Bread - Revision history

Dhanson at 03:50, 6 January 2023

2023-01-06T03:50:54Z

← Older revision		Revision as of 03:50, 6 January 2023
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	{{RecipeSummary		{{RecipeSummary
	\|PrepTime=1.5 hrs + rising time		\|PrepTime=1.5 hrs + rising time
	\|CookTime=		\|CookTime=55 min @ 350°
	\|Source=''Baking with the St. Paul Bread Club'' (pg 23)		\|Source=''Baking with the St. Paul Bread Club'' (pg 23)
	\|Yield=3 loaves		\|Yield=3 loaves

Dhanson: /* Preparation */

2023-01-06T03:39:24Z

Preparation

← Older revision		Revision as of 03:39, 6 January 2023
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	Mix together white sugar, brown sugar, and cinnamon.		Mix together white sugar, brown sugar, and cinnamon.

	Turn dough out onto a lightly floured surface, and divide into 3 pieces. Roll each piece into a 12-inch-by-8-inch rectangle, and sprinkle with 4 tablespoons of the sugar mixture. Take a rectangle and fold the left third to the center and the right third over that, as you'd fold a business letter. Rotate the dough 90 degrees, and roll out again into a rectangle, sprinkling with another 4 tablespoons of sugar mixture. Fold as before. Form dough into a loaf shape, and place seam side down in a greased loaf pan<Try using large loaf pans--small ones overflowed.</ref>. Repeat with the remaining 2 pieces of dough.		Turn dough out onto a lightly floured surface, and divide into 3 pieces. Roll each piece into a 12-inch-by-8-inch rectangle, and sprinkle with 4 tablespoons of the sugar mixture. Take a rectangle and fold the left third to the center and the right third over that, as you'd fold a business letter. Rotate the dough 90 degrees, and roll out again into a rectangle, sprinkling with another 4 tablespoons of sugar mixture. Fold as before. Form dough into a loaf shape, and place seam side down in a greased loaf pan<ref>Try using large loaf pans--small ones overflowed.</ref>. Repeat with the remaining 2 pieces of dough.

	Cover pans with a cloth, and let rise until doubled, about 1 hour.		Cover pans with a cloth, and let rise until doubled, about 1 hour.

Dhanson: /* Notes */

2023-01-06T03:39:17Z

Notes

← Older revision		Revision as of 03:39, 6 January 2023
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	<references />		<references />

	[[Category:~~Breads~~]]		[[Category:Bread]]

Dhanson: Created page with "{{RecipeSummary |PrepTime=1.5 hrs + rising time |CookTime= |Source=''Baking with the St. Paul Bread Club'' (pg 23) |Yield=3 loaves |Rating={{Delicious}} and time-consuming. }} === Ingredients === * 1 3/4 c potato water or 1 3/4 c water mixed with 2 t instant potato flakes * 1 3/4 c lowfat milk * 8 T unsalted butter * 1 1/3 c honey * 1 T salt * 1 c rolled oats * 2 packages active dry yeast * 2/3 c bran (All-Bran cereal works, too) * 6 T wheat germ * 1 c whole wheat flour..."

2023-01-06T03:39:04Z

Created page with "{{RecipeSummary |PrepTime=1.5 hrs + rising time |CookTime= |Source=''Baking with the St. Paul Bread Club'' (pg 23) |Yield=3 loaves |Rating={{Delicious}} and time-consuming. }} === Ingredients === * 1 3/4 c potato water or 1 3/4 c water mixed with 2 t instant potato flakes * 1 3/4 c lowfat milk * 8 T unsalted butter * 1 1/3 c honey * 1 T salt * 1 c rolled oats * 2 packages active dry yeast * 2/3 c bran (All-Bran cereal works, too) * 6 T wheat germ * 1 c whole wheat flour..."

New page

{{RecipeSummary
|PrepTime=1.5 hrs + rising time
|CookTime=
|Source=''Baking with the St. Paul Bread Club'' (pg 23)
|Yield=3 loaves
|Rating={{Delicious}} and time-consuming.
}}
=== Ingredients ===
* 1 3/4 c potato water or 1 3/4 c water mixed with 2 t instant potato flakes
* 1 3/4 c lowfat milk
* 8 T unsalted butter
* 1 1/3 c honey
* 1 T salt
* 1 c rolled oats
* 2 packages active dry yeast
* 2/3 c bran (All-Bran cereal works, too)
* 6 T wheat germ
* 1 c whole wheat flour
* about 7 c bread flour
* 1/2 c white sugar
* 1/2 c light brown sugar, packed
* 2 t cinnamon

=== Preparation ===
Heat potato water, milk, and butter in a saucepan over low heat. As it warms, add honey and salt. When mixture comes to a boil, add rolled oats, remove from heat, and let cool to lukewarm.

Transfer to a large mixing bowl. Stir in yeast and let stand for a few minutes until softened. Add bran and wheat germ, and then beat in whole wheat and bread flour. Turn out onto a lightly floured surface, and knead until elastic and springy. The dough will be soft and sticky, but resist the urge to add too much additional flour. Turn into a lightly oiled bowl, turning to coat top, cover with plastic wrap, and let rise until doubled, about 2 hours.

Mix together white sugar, brown sugar, and cinnamon.

Turn dough out onto a lightly floured surface, and divide into 3 pieces. Roll each piece into a 12-inch-by-8-inch rectangle, and sprinkle with 4 tablespoons of the sugar mixture. Take a rectangle and fold the left third to the center and the right third over that, as you'd fold a business letter. Rotate the dough 90 degrees, and roll out again into a rectangle, sprinkling with another 4 tablespoons of sugar mixture. Fold as before. Form dough into a loaf shape, and place seam side down in a greased loaf pan<Try using large loaf pans--small ones overflowed.</ref>. Repeat with the remaining 2 pieces of dough.

Cover pans with a cloth, and let rise until doubled, about 1 hour.

Preheat oven to 350°.

Bake for 25 minutes. Remove from oven, lightly cover with aluminum foil, and bake for another 20 minutes or until loaf makes a hollow sound when removed from the pan and tapped on the bottom. Cool at least 15 minutes before slicing.

=== Notes ===
<references />

[[Category:Breads]]