Oatmeal Molasses Bread Dilemna

[BeckyM]

Hi All!

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!

Becky

[BeckyM]

Well, I've stuck it in a loaf pan and have it cooking at 400 degrees with the timer set for 20 minutes. I figure I'll turn the temp down to 375 at that point, then I'll just sorta monitor it until it seems done. I'm still open for suggestions though. Anyone?

Becky

[BeckyM]

Just in case any of you who have viewed this post were wondering how the bread turned out, it was GREAT! I put it all in a regular sized loaf pan, then I baked it for 20 minutes at 400 degrees and then for another 25 minutes or so at 375. It is a nice, moist loaf that has a bit of sweetness but isn't too sweet. I had originally debated about whether or not to put the raisins in it, because we were eating it with soup (Bree's Lentil-Tomato Soup from a while ago), and I wasn't sure how well raisins would go. I ended up putting them in, and they definitely were a nice touch with the bread.

I think from now on I'll just make this bread in the loaf pan instead of trying to mess with making two round loaves.

[valchemist]

Becky,

I don't want you to feel lonely here in this thread. You were the only one in it there for a while. But rest assured, you weren't really alone, because there were people like me who were viewing it but who didn't have an answer. Thanks for letting us know how it came out!

Val

[Terrytx]

Well, if I ever get my Oct. issue, I will surely try it! Sounds delicious.

[Terrytx]

reporting back-this is another WOW recipe. Yes, it was "tacky", but I didn't really have any problem kneading it, and it turned out to be a beautiful loaf and very tasty. We had it with the Baked Potato Soup from Oct.

[Ralph]

This was wonderful! DW still hasn't stop raving about it!

This accompanied the Mexican Ham & Bean Soup (reviewed here)

It was quite tacky, but I was able to knead it without too much difficulty. Becky, I suspect your problem with thin dough was indeed due to the buttermilk substitute you used.

The second loaf will be french toast for breakfast this weekend!

[Gina O]

If someone has this in Mastercook, I would love a copy. I am still waiting for my issue to be forwarded from my move. Thanks, Gina

[valchemist]

* Exported from MasterCook *

Oatmeal Molasses Bread

Recipe By :Cooking Light Magazine. October 2002. Page: 214.
Serving Size : 24 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups fat-free buttermilk
1/2 cup regular oats
1/4 cup unsulfured molasses
2 tablespoons vegetable oil
2 3/4 cups all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup raisins
1 tablespoon yellow cornmeal

Directions.
Because it contains no yeast, this dark quick bread takes only a minute to knead and does not require rising time. The dough will be sticky and wet as you knead it. The loaves brown quickly and may appear done before they really are.

1. Preheat oven to 400 degrees.

2. Combine first 4 ingredients in a medium bowl. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture.

3. Add buttermilk mixture to flour mixture, stirring just until moist; stir in raisins. Stir with a wooden spoon until dough pulls together in a shaggy mass. Let rest 2 minutes.

4. Turn half of dough out onto a lightly floured surface. Knead 1 minute with floured hands (dough will feel tacky); shape dough into a 6-inch round loaf. Place on a baking sheet dusted with cornmeal. Repeat procedure with remaining dough. Make 3 diagonal cuts 1/4-inch deep across top of each loaf using a sharp knife.

5. Bake at 400 degrees for 20 minutes. Reduce oven temperature to 375 degrees (do not remove loaves from oven); bake an additional 15 minutes or until bottom of each loaf sounds hollow when tapped. Let stand 15 minutes before slicing. Yield: 2 loaves, 12 servings per loaf (serving size: 1 slice).

[Gina O]

Thanks for staying up all night and posting recipes for me!!! Gina

[Kristine]

Made this bread tonight with a few modifications....the end result was really outstanding!

First of all, I used powdered buttermilk mixed with water. I just added the powder to the oats, and then added the water (I didn't mix/dissolve the powder in the water first). I also used all whole wheat flour....I was a bit concerned that the bread would be too tough, but it really wasn't at all. Dense yes, but tough no. I like dense bread though.

I used my stand up mixer. I didn't even knead the dough prior to baking, and IMO it still turned out great!

[Alaina76]

Originally posted by Kristine
I also used all whole wheat flour....I was a bit concerned that the bread would be too tough, but it really wasn't at all. Dense yes, but tough no. I like dense bread though.

Oh, good, thanks for sharing. I wanted to make it with all whole wheat flour, but was too scared. Now I will!

[funnybone]

I made this yesterday and just loved it. I did find it a bit sticky, but I put flour on my hands and it came together really quickly. The only sub I made was non-fat yogurt for the buttermilk. I had 2 small containers that were just shy of 2 cups, so I topped it off with milk to make 2 cups. It worked fantastic. I baked the loaves on my PC bar pan and they looked great.

One thing though, does anyone else have this problem? When dividing the dough, are your loaves the same size? One of mine was definitely larger than the other.

[karole]

i made this the other day after reading all your posts--well i had the same trouble--used powdered buttermilk==it was he---added tons more flour on board ect--no way could you really knead==any way why would you have to knead?? it is thorouhly mixed--no way could you make slashes on top..also kinda flat looking--well it baked ==aised up very nicely--made it's own slashes. was tough as tripe when i went to cut it==next morning it was very nice & soft==very fine textured==delicious--can't leave it alone.. i would say to any one --make it--just deal with it-some how it just turns out fine--wonder if anise & orange rind would be even better as an alternat flavor.

[Peggy]

Originally posted by funnybone

One thing though, does anyone else have this problem? When dividing the dough, are your loaves the same size? One of mine was definitely larger than the other.

LOL!!! I had the same problem. Must estimating skills must be weak because what I thought was half the batter thurned out to more like a third! I had one small loaf and one big one! On well... I just pulled out the smaller one from the oven about 7 minutes earlier than the larger one. They were fine.

The bread itself was fabulous! My DD and DH decided to have it for breakfast!

Peggy

[swquilts]

I made this while waiting for the fridge repair guy. All I can say is this bread is WONDERFUL!!

I had to sub olive oil since I had no salad oil, but I loved the flavors. A hint of sweetness, moist and quite flavorful. It was very goopy to knead though. I just used some flour, scraped it off my fingers and plopped it on the baking sheet. Mine stuck to the sheet even though I used the cornmeal. No biggie, I just used a spatula and it can right off.

I want to make the Mexican Ham and Bean soup to have with it (or have the bread with the soup...) but its been too warm here. I'm shooting for this weekend though.


Susan