|Oatmeal Maple Bread fresh from the oven!|
|Oatmeal Maple Bread dough after first rise|
So, what's the secret? You mix the bread dough, let it rise, then place it in the refrigerator where it awaits your creativity for up to a week. When you're ready to bake, take out the amount of dough you want, shape it, and let it rise again, then bake it. Really. That's it. No more punching or kneading. The only downside, is you may have to take up kickboxing since you can no longer take your frustrations out on your bread dough!
|Roast Beef Sandwich|
|Loaded with Dates & Walnuts!|
John made a roast beef sandwich, but I enjoyed it with butter and Sarabeth's Raspberry and Lime Spreadable fruit. It was great both ways. John said it reminds him of the round loaves he had with the Ploughman's Lunch at pubs when he lived in England. It's light in texture, full of flavor, and just lightly sweet - perfect to serve with something sweet or savory.Monday and Tuesday, we enjoyed the rest of the bread for breakfast slathered with Peanut Butter. It stayed fresh and delicious.
Tonight, I pulled the remaining dough from the refrigerator, shaped it, covered it with chopped dates and walnuts, rolled it up jelly-roll style and shaped it to fit in a loaf pan. The dough continued to rise while we prepared and ate dinner, then baked for 45 minutes. Once again, it turned out perfectly. Although the variation in the book calls for raisins, I prefer dates in baked goods - they are just as sweet as raisins, but have a smoother texture. I always use them in my Oatmeal Cookies. This version doesn't even need butter (but, don't let that stop you.)!
|Oatmeal Maple Bread filled with Dates & Walnuts|
Keep an open mind, and make room for a new favorite cookbook on your kitchen bookshelf. It was released on the 22nd, so be sure to get your copy just in time for all your holiday baking!