My mother was the Queen of Leftovers--using her magic to make the next day's meal seem like new. So, with this in mind, when I had leftover Irish Oatmeal from our breakfast this morning, I decided to create a new recipe around it. Yes, I could have "nuked" it for the next day's breakfast, but because I had been away, I needed to make bread for the week and the light bulb went on.
It's another rainy, cool day here in the Pacific Northwest; so good for baking. After all, I was already in the mood after baking up a batch of bagels and setting out ingredients to make Spiderman Cake Pops to send to Ari for his 4th birthday tomorrow. This recipe easily makes two loaves, but I decided to bake it in my Pullman bread pan for one large loaf.
Irish Oatmeal Bread
1 pkg. (1 T) active dry yeast
1/2 cup very warm water (about 110F-degrees)
1 tsp. honey
In a 1 cup measure, whisk the dry yeast and honey into the water and allow to set for 5 to 7 minutes until foamy. This is called proofing the yeast.
While the yeast is proofing, heat the following ingredients in a small sauce pan over med/low heat:
1/2 cup water
1/4 cup honey
3 T unsalted butter (I used Kerrygold Irish Butter!)
2 T Boiled Cider
When the butter has melted remove from the heat.
In a stand mixer, using the dough hook, add the following:
1 to 1 1/4 cups leftover cooked Irish Oatmeal
5 1/2 cups (+ up to another 1/2 cup as needed) King Arthur Bread Flour
2 tsp. Kosher salt
1 tsp. ground cinnamon
Mix on the #2 speed until combined. Add the honey/butter mixture while the mixer is running, then the proofed yeast. Add additional flour, as needed until the sides of the bowl are clean and the dough is clinging to the dough hook.
Sprinkle a board lightly with flour and turn out the dough. Knead a few times, with the heel of your hand, pushing away, then making a turn and push again.
When the dough is smooth, place it in a large bowl or dough rising bucket, like I use.
Let rise an hour, or until doubled in size.
Turn out dough, once again, onto a lightly floured board. Flatten into a rectangle, the length of the loaf pan(s) you are using. Roll up the dough, towards you, pushing down to seal the roll. When you get to the last roll, pinch the ends together. Place the dough, pinched side down, into a lightly oiled Pullman loaf pan (or divide dough in half and use two 9" x 5" loaf pans).
Spray a piece of plastic wrap with a baking spray and lay over top the loaf pan(s). Let rise, again, for 45 minutes or until doubled.
Before the bread finishes rising, heat the oven to 350F-degrees. Remove the plastic wrap and spray with Quick Shine and sprinkle with some Old-fashioned Oatmeal. (It's a way of letting people know what's in your bread!)
Bake for 35 minutes or until an "Instant Read" thermometer registers 180-190F-degrees in the center of the bread and the top is a golden brown.
Allow the bread to cool completely before slicing. Heaven knows this is the hardest part about making homemade bread!
This bread turned out with the best texture and full of wonderful flavor. My hubby said it's by far, his favorite, but then, he says that about every bread I make. The moral of this post...think about reinventing the leftover you might throw out and you too can come up with a winner. Enjoy!