Sunday, September 15, 2019

Oatmeal Bread

This is a lovely bread for a hearty toast on a crisp Fall morning.  I started it in the bread maker for convenience but you could also use a stand mixer bread hook or even mix and knead as you please.

1 and 1/3 cup of water
3 Tablespoons of honey
2 tablespoons of olive oil or vegetable oil
3/4 cup of quick oats
1 and 3/4 teaspoons of salt
3 and 3/4 cups of bread flour (all purpose works as well)
2 tablespoons of oat bran (likely is optional but haven't tested that)
2 tablespoons of dry milk
2 tablespoons of active dry yeast

Add the ingredients to the bread making starting with the liquids. including the water, oil and I add the salt at this stage as well (or as you bread machine advises)  then the dry ingredients starting with the flour, milk powder, then oats, oat bran  and finally yeast.  I'm not sure that order is important to be honest but it seems to work.

Put the Bread machine on the dough setting.  When it is complete, turn the dough out onto the counter (try to avoid using additional flour, this bread can get dry quickly so retain moisture as much as possible).  Knead for a minute or two to be sure the dough is smooth and strong (the internal dough should be around 80 degrees). 

Take a loaf pan, spray lightly with oil.  Shape your loaf and put it into the loaf pan seam side down.  Put the entire pan into a loose grocery bag trying to not let it fall onto the dough.  Leave it in the bag to rise for about an hour. 

Bake in a pre-heated oven at 375 for about 30 minutes or until the core temperature is 200 degrees C. 
Remove and turn out onto a rack for cooling.

Let the bread cool before cutting into it (the smell will make that difficult) 

Enjoy this hearty bread as toast or make a sandwich for your lunch and watch your coworkers drool.

Friday, September 28, 2018

Maple Porridge Bread

This is a great multi use bread, great for toast or sandwiches.  I try to build in a little New Brunswick flavour whenever I can and in this case the porridge and Maple syrup are from right here in NB.

The simplest way to do this loaf is to make the dough in the bread maker but then transfer the dough to a long loaf pan and bake in the oven.  But you can do it by hand or mixer if you prefer, you will just need to add about a 90 minute proofing stage before shaping the loaf.

Here is how I did this particular loaf. 

Start with the porridge, I used Saint John Valley cereal and cooked it as directed on the package... with one exception, instead of simmering for 5 minutes I put the cereal in the boiling water, stirred it, covered it and set it aside off the heat for 5 minutes so it wouldn't overcook.  When it is done, strain it and run cold water over it until cool... shake out as much water as possible and dry with paper towel as much as possible... it should be cold and somewhat dry (but it will still be wet)

Meanwhile, in the bread maker combine the following:

1 2/3 cups of water
3 tbsp powdered milk (I have used both skim milk ans soy milk powders with equal success)
2 tbsp olive oil
2 tbsp maple syrup
2 tsp salt
1 1/4 cup whole wheat flour
2 1/2 cups unbleached while flour
3/4 cup of porridge 
1 1/4 tsp yeast

After the dough cycle is complete remove the dough to a floured surface.  It will be sticky and a bit tough to handle, use flour to help with that.  I use a long loaf pan (16 inch) and spray it with Pam (NOTE: in a regular loaf pan it will be a very tall loaf and tricky to manage). 
Shape the loaf and put it in the loaf pan for about an hour.  While that is happening, preheat the oven to 375 degrees.  I baked it to an internal temperature of 200 which took about 30 minutes.  Turn it out to a rack and let it cool before cutting... it is worth the wait.

Thursday, January 19, 2017

English Muffins

These are YUMMY but a little tricky to cook in the skillet, it may take a few tries to get them to be cooked through but also not burnt on the surface. It is worth the effort. 


  • 1 cup milk
  • 2 tablespoons white sugar
  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)

  • 1/4 cup melted shortening
  • 6 cups all-purpose flour
  • 1 teaspoon salt


  1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
  3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
  4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

Sunday, February 14, 2016

Buttermilk rolls in a Skillett

I've started playing around with my skillet for baking and loved the results.  If you scroll down the blog posts you can find the recipe for these rolls.  Be prepared for some tough kneading, it is a dense dough.

Sunday, January 10, 2016

Oatmeal Chocolate Chip Muffins


  • 2 eggs
  • 2/3 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 cup all-purpose flour

  • 3/4 cup instant oatmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch salt

Chocolate Chips (1/2 to a full cup)  (optional)


This one is truly easy:

1. preheat the oven to 400 F
2. mix the eggs, sugar, oil, milk and whisk them until smooth
3. mix the flour, oatmeal, baking powder and soda, salt and add it to the wet ingredients to make a smooth batter... add chocolate chips if you want them 
4. Grease the muffin pan or use muffin cups and fill to the top
5. Bake for 20 minutes or until a toothpick comes out clean

Tuesday, December 29, 2015

Pain d'Epi

This is one of my favourite breads to make, it almost always turns out and it is very easy to do... yet it has a certain flair.  It is great when eating with friends to just tear off a piece of the "stock" and spread it with butter.  Use the Rustic Bread (not Rustic Italian, the earlier version, I've never tried it with the Italian but that might work too), recipe posted below but make baguette size loaves.   Then with a pair of scissors make 45 degree cuts 1/2 way through the loaf and fold oven to alternating sides.   Bake as for the Rustic Bread but 5-8 minutes less (watch for burning, internal temp should be about 200).

Tuesday, March 10, 2015

A fun day Baking

It was a fun day of baking this past weekend.  I started out to make some bagels and a Rustic Loaf (the recipe is earlier in this blog).  Then started to play around with a braid and an attempt at a bunny bun.  I'll keep working on the bunny bun :-)
If you would like to do the braid it is very simple.  Just use some of the dough you made for the rustic bread, divide it in 3 and roll each piece about as thick as a large hot dog and braid the 3 pieces together.  Let it rise for about an hour then give it an egg wash (egg white and a table spoon of water brushed on the top of the dough) Sprinkle with seeds (I used poppy on one strand of the braid and sesame on the other two) and bake at 450 for 20-25 minutes (until the top is brown and it sounds hollow when tapped on bottom).  We tried to let it cool but it was still warm when we started pulling pieces off and smearing them with butter.