Saturday, August 26, 2017

Hurricane Harvey Cheddar and Walnut Oat Bread

The stores always run out of sliced bread during the panic buying before a Tropical Storm or Hurricane, so I usually just bake my own. I find the waiting around for the dough to prove and the kneading and shaping very relaxing.

Here is my Hurricane Harvey Bread
(adapted from a Paul Hollywood Recipe in 100 Great Breads)

2/3 cup oat flour, plus extra for dusting
2 1/2 cups bread flour
1 Tablespoon salt
2 1/2 teaspoons of dried yeast
1/2 stick butter, softened and cubed
1 1/4 cups of water
3/4 cup of chopped walnuts
2 cups of shredded strong cheddar
Tablespoon sugar

I made this in the bowl of a kitchen aid stand mixer with the dough hook to knead.

Put the flours, salt, and butter into a bowl.
Heat the water to 100-110F. (Too hot and you kill the yeast)
Stir in the sugar to dissolve then sprinkle on the yeast.
Wait 10 minutes until the yeast has activated.
Gradually add the water into the bowl a little at a time, and gradually incorporate the flour from the sides.
Knead for 5 minutes or until the dough is smooth and pliable. You may need to add extra oat flour dependent on how sticky your dough is. Use your best judgment.
Loosely cover the bowl and let rise for one hour.
Add the walnuts and the cheddar to the bread dough.
Divide the dough into three and roll each out into a long sausage.
Line a baking sheet and place the bread strips on top.
Join the strips at one end and then braid the dough together, joining where done as well.
Loosely cover and let rise for 1 hour.
Preheat oven to 450F/230C. Bake the loaf for 25 - 30 minutes, then put on a wire rack to cool.