Day long snowing in my neck of the woods. Gentle, though.
After an hour of fiction writing around noon with friends I turned later in the afternoon to some baking.
Last week it was white bread, today wheat, but after kneading the dough my left palm, near the thumb and up the thumb, actually, became a bit numb. A bit tingly like a pinched nerve, and I don’t know why. My right hand is fine.
I also prepared a loaf of Honey-Mustard Oatmeal Bread, which is currently rising as the wheat bread finishes baking. The white bread only bakes for 25-30 minutes, but at 425. The wheat recipe, which is identical in almost every regard, goes for 40-45 minutes at 375. I’m not aware of the reason for the change. Like the white bread recipe it makes two loaves.
The honey-oatmeal bread recipe makes one loaf, baked in a pie tin.
Honey-Mustard Oatmeal Bread
* 3 to 3 1/2 cups all-purpose or bread flour
* 1/2 cup quick-cooking oats
* 1 teaspoon salt
* 1/4 cup honey
* 2 tablespoons Dijon mustard
* 2 tablespoons butter, softened
* 1 package regular or quick active dry yeast
* 1 cup very warm water (120 to 130F)
* 1 large egg
* 1 egg white, slightly beaten
* 1 tablespoon water
* Quick-cooking oats
1. Mix 1 1/2 cups of the flour, 1/2 cup oats, the salt, honey, mustard and yeast in a large bowl. Add 1 cup warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat in egg. Stir in enough remaining flour, 1/2 cups at a time, to make dough easy to handle.
2. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
3. Grease bottom and side of pie plate with shortening.
4. Punch down dough. Shape dough into a ball. Place in pie plate; flatten slightly. Mix egg white and 1 tablespoon water; brush on loaf. Sprinkle with oats. Cover and let rise in warm place 45 to 60 minutes or until double.
5. Heat oven to 375F.
6. Bake about 35 minutes or until loaf sounds hollow when tapped and is deep golden brown. Remove from pan to wire rack; cool.
Classes start tomorrow and so I need to finish writing the syllabus. I’m taking time out baking and watching old episodes of Alias, season 1. Jane Eyre is on PBS this evening; I might watch it.
