Farmgirl's Oatmeal Toasting Bread, slightly corrupted

Like many of you, I am a huge fan of Farmgirl and love reading about her exploits — both in and out of the kitchen. Unlike most of you, however, I am in a superSecretBreadBakingCabal with her where we trade recipes that are in beta, inspire each other and engage in other such superSecretBreadBakingCabal behavior. Well, let me tell you, membership has its privileges.

Like this.

See that picture over there? (yes, the one with the lovely golden bread) That, my friends, is Farmgirl's Oatmeal Toasting Bread. That I baked here. Because I have the recipe. And you don't! (uh, errr...was that the outLoud voice? how rude of it!)

Yes, this is the very same recipe that Farmgirl has been promising for quite some time now. I'd say how long, but she might kick me out of our superSecretBreadBakingCabal and that would be a bad thing. Very bad.

Until she does, I can only taunt tempt you with this, my latest, variation. And OMFSM is it ever good!

 

Farmgirl's Oatmeal Toasting Bread with a kitchenMage Twist

First, make a batch of kitchenMage's Cinnamon-Spice Sugars (recipe below)

Make Farmgirl's Oatmeal Toasting Bread up to point of shaping loaves. Once you have divided the dough for loaves, use your hands or a rolling pin to flatten each portion of dough into a rectangle that's about the length of your bread pan and an inch or so thick. You may need to roll the dough, then let it rest and roll it some more to allow the gluten to relax enough.

Butter two loaf pans. (If you're feeling indulgent, sprinkle the pan with Cinnamon-Spice Sugars, just as if you were flouring it.)

Melt ~1 oz of butter and brush it on dough. Sprinkle liberally with Cinnamon-Spice Sugars. Sprinkle with chopped pecans. Roll up dough into loaves, put in pans. Let loaves rise and bake as usual.

As consolation while you wait for Farmgirl to finally eventually share the bread recipe (which I am sure will be the twelfth of never really soon now) I offer the opinion that you could do this to your favorite bread recipe and it would be very good — perhaps not as good as this was, but good nonetheless. (unless it's the breadForPeopleWhoAreScaredOfKneading recipe that Bittman published, which is much more limited than that...and not so much of a revelation to me, I thought everyone knew that you could turn out amazing bread using that sort of method. But maybe it's just people who are in a superSecretBreadBakingCabal grin I have a corruption of that recipe I want to try as well. Which I think I will get to in a computer minute. Which is geek for soon.)

kitchenMage's Cinnamon-Spice Sugars

I make this in large batches and use it as my general-purpose cinnamon sugar. The mixture of sugars and added spices add a complexity that I think regular cinnamon-sugar is lacking.

brown sugar   7.5 oz / 210gr / 1 cup
white sugar    3.5 oz / 98gr / 1/2 cup  (use vanilla sugar if you have it)
cinnamon       3 Tbsp  (or so...I've never weighed it, I seldom even measure)
cloves           1 tsp
nutmeg          1 tsp
vanilla powder 1 tsp

 

Put everything in a jar (a quart is good since it leaves space) and shake well to mix. I store it in the jar, then when I need it, I shake it well and use a handheld sifter to sprinkle it onto things.   

Edited to add: Talk about timing. Farmgirl just posted the recipe for the Oatmeal Toasting Bread this morning. Go, read, print, bake. You'll be glad you did.

Comments

[Tanna]

I've baked bread for 25 years and the only no knead recipes I found produced heavy funny tasting loaves. Gadfry, I keep thinking surely I have all the cook books I need - want. Now I want Dunaway's No Need to Knead!!! I don't have any more shelves.
Lovely loaf you've made.

[farmgirl]

LOL, I woke up this morning with the plan to make TODAY the day I FINALLY put up my Oatmeal Toasting Bread recipe. Really. I swear. No, really. I even lay in bed wondering if I ever wrote down the weights of the ingredients and whether it would be ridiculous to weigh them all out but not actually bake bread today. But only because I still have to process the two bucks aging in coolers on the back porch. Oh, yeah, and I also planned to ask you about this version you teased me with a couple of weeks (?) ago. Great post, great minds and all that. . . xx

P.S. And another thing. . . last week I had a revelation. Okay, that might be a slight exaggeration. Anyway, I had an idea that when I do put up the recipe, I'll invite people to try it and write about how their bread came out, especially if they make interesting variations--like yours!

[Diane]

I found you through Farmgirl Fare and thought I would say "Hello". I live in Kelso and was surprised to see you are in Wahkiakum County.

Your take on the "Oatmeal Toasting Bread" looks great. Thank you for sharing it.

[kevin]

I refuse to respond.

[Michelle]

Ha ha ha! Well aren't we just on our high horse now? Well, I would be too if I was only in your secretbakingclub. Oh wait, Farmgirl posted it! Yay! I like your variation! It sounds like a great idea and my, did it make a beautiful loaf of bread. Not being one who has ever made bread myself, I'm jealous!

Have a wonderful PNW rainy Thanksgiving Kitchenmage!!

[MizD]

Hey, happy turkey day, you!

We have, at long last, achieved mixer in our kitchen, which means Chopper's baking bread (yes, he hates kneeding). He has his own collection of recipes... now if I can *ever* get him to write them out. (Lazy bum!)

[Richard]

First visit ... I'm a Farmgirl Fan ... and I think you've got a great blog here.

I'll be back.

[kitchenmage]

Thanks all. I'm officially addicted to the variants on this bread. I've got cinnamon rolls in the freezer and I'm trying to think of the next corruption. *rubs hands together like a mad scientist*