Archive for the ‘bread’ Category

Potato-Oatmeal Bread

February 6, 2011

This definitely is NOT your run of the mill dreaded (by my Honey) mamby pamby white bread.

Potato-Oatmeal Bread

1 cup mashed spuds (room temp at least)

2 Tbsp butter

1/2 cup warm water

1 Tbsp yeast

2 Tbsp sugar plus a little

1 1/2 cup warm milk

1 Tbsp salt

1 1/2 cup oatmeal

5 cups flour  (2 whole wheat, 3 All purpose)

Proof the yeast in warm water with a little sugar.  When bubbly, add to the rest of the ingredients…minus 3 cups of flour… in the mixing bowl and knead till combined.  Add the remaining flour one cup at a time and knead until the dough comes away from the sides of the bowl.  Transfer to a lightly greased bowl and cover and let rise until double.  Punch down and form into two loaves.  Let rise again and then bake for 10 minutes at 425, then knock down the oven temp to 350 and bake till the loaves make that hollow sound when you thump the….about 35-40 minutes.  remove from pans and cool on a wire rack and enjoy!!!!!

About the spuds…..It is a rare occurrence around here when we have left over mashed taters.  We are in Idaho ya know.  And yesterday was no exception.  I made some instant and added the butter to them.  Seemed to work fine.   I will be interested to see if real vs instant makes any difference, because this is a keeper recipe.


Requested menu:   home grown fried chicken

mashed taters (from our farmer friends)and gravy

home grown corn (frozen of course)

homemade bread (good thing recipe made 2 loaves)

and a big ole chocolate cake

Guess I had better get busy!!!!!


French Baquettes

January 26, 2011

This recipe from and was posted on Facebook.    It sounded quick and easy for a yeast bread.  I read the reviews and they all sounded promising.  Although this recipe is originally written for a bread machine, it works just great without.  I used my KichenAid…..Layla, I love you….almost as much as my Honey.


  • 1 cup warm water
  • 2 1/2 cups bread flour
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons bread machine yeast
  • 1 egg yolk
  • 1 tablespoon water

Proof the yeast in water with sugar.  Add to flour in mixer and knead.  When just about finished kneading, add the salt.  Lightly grease and place in a bowl to rise until double.  Punch down then roll to 16X12 rectangle and then cut in half.  Roll each half starting on the 12 side, pounding out air bubbles as you go.  Place side by side and cut slits in each loaf.  Let rise until double then brush egg and water over and bake at 375 for 20 to 25 minutes with some water in the oven in another pan.

This bread is crunchy on the outside and soft on the inside.  Yum!!!  It wil make great sandwich rolls or dipping/dunking bread.  I admit that I forgot to brush the egg on the top to aid in browning, but they turned out ok anyway.  I need to work on my shaping too, but sure tastes good.

I was poking around some of my favorite blogs.  I found the cutest parkas made by finnskimo.  She is Finish and Eskimo and lives above the Arctic Circle in Kotzebue AK.  She is always making things for her kids and with her kids and just having a great time and enjoying almost every minute of life.  If ya get a chance check it out.

Oatmeal Coming Out My Ears

December 21, 2009

I scored on some oatmeal…15 lbs of it to be exact.  Now I don’t eat it per say as cereal…gag me with a spoon…so I had to find something to do with it.  I have an oatmeal/chocolate chip cake thats really good and there is always the oatmeal cookie, but needed something else.  In my quest to find interesting things to put in my honey’s lunch, I stumbled across his recipe from Artic Garden Studio.  She adapted it from Nigela Express and I adapted it from her.


1 can sweetened condensed milk

2 1/2 cups rolled oats

1 cup shredded coconut

1 cup dried cranberries

1 cup soft dried apples, rough chopped

1 cup mixed nuts, rough chopped

1/3 cup sesame seeds, no shell..duh

Heat the milk until warm and runny.  Pour into the other ingredients and mix to coat everything.  Spread in a sprayed 9X13  pan and bake at 250 for an hour.  Remove from pan and let cool, then cut to the shape you want.

My Honey likes them and I have since found some others made with honey that I will give a try later.  Healthier and whatnot.  But some chocolate chips are bound to find their way into this recipe at some time or another.

I also found a bread recipe (with oatmeal) that sounded interesting.  I think its great, but the final verdict will be how well it worked as sammich bread.


  • 3 cups water
  • 3 cups rolled oats
  • 1 tablespoon salt
  • 2/3 cup brown sugar
  • 2 tablespoons butter
  • 2  packages active dry yeast
  • 1 teaspoon white sugar
  • 1/4 cup warm water
  • 2 cups all purpose flour
  • 4 1/2 cups bread flour

Bring water, salt and oatmeal to a boil and add brown sugar and butter.  Let cool so you don’t kill the yeast.  Combine yeast and white sugar in warm water.  Combine yeast mixture and oatmeal mixture along with 2 cups of flour in mixer with dough hook.  Combine and keep adding flour 1/2 cup or so at a time until elastic then kneed for a couple more minutes.  Place in a lightly greased bowl and cover and let rest for about and hour or until double.  Punch down and let rest for a few then shape into two leaves and put in sprayed pans.  Let rise until double again and bake at 350 till brown and loaves sound hollow when thunked.

I only used about 5 1/2 cups of flour total and this makes huge loaves.  Not sure I could get 3 out of it though.

Beer Bread

December 19, 2009

Look at my new ornaments!!!  Gdaughter #2 was so excited when she got home from school.  We had to hang them right on the tree.  Gdaughter #1 forgot hers…of course she remembered the candy from the party….doesn’t surprise me in the least.  Maybe thats what we ought to start doing.  Kids make an ornament for Grams and Gramps tree every year.  Hhhhmmmmmmm

Came to a horrible place last night just before suppertime.  My Honey goes back to work and I have no bread for his lunch.  He doesn’t eat the mamby pamby sliced white bread.  Hates it as a matter of fact.  I hadn’t made this in a long time.  I have no idea where the recipe came from…one of those written down on a scrap of paper and put in the cookbook to get yellow ones.


3 cups of self rising flour

1/2 cup sugar

12 oz of beer

Mix together and place in sprayed loaf pan.  Bake at 375 for 55-60 minutes or thumps done.

Now how easy is that????  I use whatever beer is leftover in the beer fridge in the garage.  This time I added a Tbsp or so of Italian seasoning….Penzeys of course.  I have added grated cheese…garlic…sliced olives.  You could add just about anything you want.  My Honey went off to work this morning happy as a clam with his beer bread/ left over traegered steak sammiches.

My Newest Favorite Cookbook

June 20, 2009

Is the rain ever going to stop???  The storms move in…


Then they move out just long enough for the kids to burn all that white skin.

IMG_1497And then in less than a day….they move back in.

IMG_1499Good thing I got most of the mowing done yesterday because as I type I hear raindrops on the chimney cap.  I guess it’s good for the grass and this is the first time in a very long time that we have been nomal on the US Drought Monitor.  I am just not looking forward to the time when it does dry out and summer gets here…hey, thats tomorrow…and fire season starts.  Well, guess we will cross that bridge when we get there.  But anyway…favorite cookbook…

IMG_1506Jeff Hertzberg and Zoe Francois have done a wonderful job of coming up with a method and recipes for busy people.  You make a no knead dough, throw it in the refridgerator over night and then take what you need, make a loaf, let it sit for a few while the oven heats up, in the oven and then out comes the crunchiest crusted and softest inside bread I have ever had or made.  (And I made alot in my “ranch cook” days.)

IMG_1502I started with the basic recipe as instructed…so unlike me.  But instead of just making one loaf….I wanted taste tests….so I used all the dough.

IMG_1501The instructions call for making the loaf and then placing it on a pizza peel to rise and then sliding it onto a baking stone.  Well, had the pizza peel but stone???  Did have a stone cookie sheet in the back of the cupboard from a long ago Pampered Chef party.  I ended up transferring the dough with my size large by huge spatula for two reasons.  The high sides on the cookie sheet didn’t make for a smooth transfer and the cookie sheet didn’t have enough room for all four of the loaves.  But do yourself a favor if you decide to get the book.  Pick up a baking stone if you don’t already have one.  Of course I may try baking a loaf without one and left you know how it works.

IMG_1504Well, we have a Flood Warning and a Flash Flood Watch issued by the Weather Service.  Most of it is for the Snake River north of us.  We will be fine here, unless an overactive gopher digs through and we have a ditch breech.  We have had 3.5 inches of rain since the 1st of June, so not unexpected.