I haven't posted on this board for a while -- I've been busy on the pregnancy thread. But now that I'm off work waiting for this baby to come, I've actually had some time to try some new recipes. Today I'm trying to make the Oatmeal Molasses Bread from the October issue, and I have a problem.
The recipe says the dough will be "tacky", but you're supposed to be able to knead it for one minute. My dough is way too tacky to be kneaded -- it just sticks all over my hands. It's also supposed to be formed into a round loaf -- mine will spread all over the baking sheet if I do that. The only thing I did differently from the recipe is make a substitution for the buttermilk. I had some of that powdered buttermilk, so I substituted that for 1 1/2 cups of the buttermilk (use 1/4 cup + 2Tbsp powdered buttermilk mixed in with the dry ingredients & 1 1/2 cups water with the wet) plus 1/2 cup milk with 1 1/2 tsp vinegar for the other 1/2 cup buttermilk. I'm wondering if that's what has made the dough thinner.
So now that I have the bread all mixed, do you think it would work to just bake it in a bread pan? I think that's what I'm going to try, but I'm wondering if anyone on-line currently has any quick advice. The recipe says to bake the loaves (it's supposed to make two round loaves) for 20 minutes at 400 degrees, then reduce to 375 degrees and bake another 15 minutes. Should I still follow those baking temps if I bake it all together in a loaf pan? I imagine it will take longer to bake, but how much longer do you think?
Hopefully someone can give me some quick help, since the oven is all pre-heated, the dough is mixed, and I'm not sure what to do. Thanks in advance!