Currant Oatmeal Bread
Posted by Celine on July 2, 2007
adapted from a Betty Crocker recipe
for a 1 1/2 pound loaf
1 1/4 cup pure water, room temperature
2 T softened margarine
1 3/4 cup bread flour
1 1/4 cup white whole wheat flour
1/2 cup old-fashioned oats
1/2 cup dried currants
3 T packed light brown sugar
2 T soy milk powder [full fat, plain]
1 1/4 t sea salt
2 t bread machine yeast
place ingredients in machine following manufacturer’s instructions.
once baked, let cool on a rack before slicing.
just a reminder: you want your ingredients that have been in the fridge or freezer to be left at room temperature for a while, so that it doesn’t mess up with the ability for the bread to rise.
back when I was a novice to the max [NOT that I'm a pro now, by any means!], I made the mistake of using bread flour straight from the freezer, and my bread looked like a pancake at best.
and of course, you want to measure your dry ingredients in measures specifically made for dry ingredients, and the wet ones in a transparent measure so that you can be as exact as can be.
use a scoop to place flour in cups, use a scraper to level. you can use a knife, but I find that a scraper is far more efficient.
July 2, 2007 at 1:28 pm
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July 2, 2007 at 2:32 pm
Celine, your bread wisdom is infinite! What a great coincidence that I recently bought some soy milk powder. Gonna make this bread soon.
July 2, 2007 at 2:55 pm
yay! hope you’ll like. :D
July 3, 2007 at 2:26 am
I will never tire of your bread recipes and pictures. I too finally found soy milk powder and can make some of the recipes I’ve been passing over.
July 3, 2007 at 5:34 am
thank you atxvegn, for saying that! this bread is my new favorite. well, maybe right after the peanut butter bread which is like my new deity. or something.
January 30, 2008 at 3:28 pm
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