This recipe was a gift from my good friend Cindy Fountain back in 2007. Cindy was store manager and team coordinator at the King Arthur Flour Baker's Store in Norwich, VT. She is now retired but still bakes bread regularly for her husband, Norm, and kids, Asa and Tess.
Yields 1 loaf
2 cups (16 ounces) boiling water
1 cup (3 1/2 ounces) old-fashioned rolled oats
1/2 cup (6 ounces) maple sugar (or brown sugar)
1/2 teaspoon maple flavor (optional)
1 tablespoon honey
1/4 cup (1/2 stick, 2 ounces) butter
1 tablespoon salt
1 teaspoon cinnamon
1 tablespoon instant yeast
1 1/2 cups (6 ounces) King Arthur White Whole Wheat Flour
4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour
In a large mixing bowl, combine the water, oats, maple or brown sugar, maple flavor (if you're using it), honey, butter, salt and cinnamon. Let cool to lukewarm.
Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour.
Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2 x 4 1/2-inch bread pans. Cover the pans with lightly greased plastic wrap (or an acrylic dough cover), and allow the loaves to rise till they've crowned about 1 inch over the rim of the pan, about 1 hour.
Bake the loaves in a preheated 360°F oven for 33 minutes.* Remove them from the oven when they're golden brown, and the interior registers 190°F on an instant-read thermometer. Yield: 2 sandwich loaves.
*If your oven can't be set at 360°F, set it at 350°F and bake the bread for 35 to 40 minutes.
Copyright © 2010 Carol Stevens, Shaboom's Kitchen, All Rights Reserved