SOUP, BREAD, and SALAD SUPPER
With Bread Baking and BIBLE STUDY
Three Fridays March 5th, 12th and 19th
In Charter Hall, beginning at 6:30PM
The Soup, Bread and Salad part is potluck - bring what you want to share.
The Bread Part begins simply: Learn how to make the bread we have been using for communion for the past decade. Samples, of course. It is Oatmeal Wheat. Recipe Follows.
The Bible Study dives into the turning point in John's Gospel and the story that puts us on the road to the Passion: The Raising of Lazarus.
OATMEAL WHEAT BREAD
Makes Two Loaves
Combine in a large bowl:
1 cup oats (regular or quick cooking)
½ cup whole wheat flour
½ cup brown sugar
1 Tablespoon salt
2 Tablespoons Butter or regular Margarine (not spread!)
Pour 2 cups of boiling water over mixture
Let cool to room temp.
1 packet of active dry yeast and ½ cup of warm (not hot!) water (90 -110 degrees) into the room temperature mixture and wait about 10 minutes or so until frothy and yeasty smelling
Stir in 5 cups of flour (bread flour is best or unbleached all purpose)
If using a heavy duty stand mixer, like a Kitchenaid, carefully measure the flour into the bowl and then add the cooled yeast/oat mixture and mix on the lowest setting. After a few minutes if the mixture seems too stiff add a tablespoon or two of water, if too wet, a little bit of flour. After six or seven minutes remove dough to counter and finish the kneading by adjusting the dough with a bit more flour or water depending upon its condition.
If kneading by hand take a good 10 minutes and add a bit of water or flour as above if the dough seems too dry or too wet after five minutes or so. Dough should be tacky and smooth, not sticky. Remember, if too sticky knead in more flour.
In either kneading case, shape into a ball and place into a bowl greased with cooking spray. Spray top of dough lightly with the spray then cover bowl loosely with plastic wrap and let rise until doubled on your counter (about 2 hours).
After the dough doubles, remove it from the container and Divide dough into two pieces. Shape into two loaves by flattening each into a rectangle and rolling it up into a tight cylinder using the short side than sealing the edge by pinching the seams with your fingers and folding the ends under. Place into two greased (with cooking spray) 9x5x3in bread pans. After placing into the greased bread pans, spray the top of the loaf lightly with cooking spray and Cover the dough loosely with plastic wrap. Let rise on the counter until they crest the top of bread pan by one inch. Meanwhile pre-heat oven to 350 degrees. When dough has crested pans carefully remove plastic wrap and place pans in center of oven.
Bake for 35-40 minutes - the loaves should read 185-190 degrees internally with an instant read thermometer placed into the loaf.
Remove loaves carefully fro the bread pans and Cool on a wire rack for at least 30 minutes. THIS IS IMPORTANT! Resist the temptation to cut into them early, it will ruin the bread. They are still cooking as they cool.