Nov 21
2008

Oat Bread–the perfect bread to dip in your hot chocolate

in Uncategorized

I’m a sipper and a dipper. I love to slowly sip and savor my hot chocolate and I love to dip something in it. But what to dip? There are so many good options. Some of my personal favorites include madeleines, biscotti, and a slice of crusty french baguette. The anise mandelbrot cookies that I made recently are FANTASTIC dipped in hot chocolate as well. The dilemma that faced me this week was what loaf of bread to make for the One Good Loaf project.
I needed something that would be good for dipping, but I wanted to try a new recipe and maybe a type of bread that I hadn’t made before, so making a baguette was out.
Then I remembered a recipe that I had seen on Cooking Stuff (hi there Bob!) for Oat Bread. I’ve been meaning to make this bread for weeks now and here was my chance! Bob had mentioned in his post that this bread made really good toast and I figured that if it was good toasting bread it would probably be good dipping bread.
Lucky for me my instincts were right. This bread is good, but when you toast it in transforms into wonderful. The flavors are heightened and the texture is perfect for dipping.
It stays nice and firm (but still soft) and doesn’t disintegrate into your hot chocolate, soaking up just the right about of liquid so that you get the perfect combination of nutty oat bread and creamy chocolate.


Oat Bread
From Cooking Stuff
1 loaf

1 c. boiling water
1 c. rolled oats
1/2 yeast packet (approximately 1 1/4 tsp. yeast)
2 Tbsp. brown sugar
1/4 c. warm water
1 Tbsp. butter, melted
2 c. all-purpose flour, sifted
1/2 tsp. salt

1. Mix boiling water and oatmeal. Cover and let stand till just warm.

2. Mix the yeast, sugar and the 1/4 cup of warm water. Add melted butter to this mixture and then combine well with the oatmeal.

3. Mix in 1/2 a cup of the flour, cover and let sit for an hour.

4. Add the remaining flour and the salt. Mix well then turn it out onto a floured surface. Knead for 5 minutes or so. Put the dough into a greased bowl, cover and let rise for another hour, or until doubled in size.

5. Form into a loaf, put it into a greased or parchment lined loaf pan, and let rise for another hour, or until doubled in size.

6. Bake it at 425 degrees Fahrenheit for 40-50 minutes.

It’s also really good toasted with Nutella spread on it. Though I like just about anything with Nutella spread on it . . . .


Coming Tomorrow: Let’s talk hot chocolate equipment.

{ 7 comments… read them below or add one }



Aggie November 21, 2008 at 11:43 am

Oh that Nutella on that bread looks delicious. I’m a dipper too! :)

I saw your blog featured on Leftover Queen today! Congrats on being a Finest Foodie!

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Bob November 21, 2008 at 12:21 pm

Glad you liked it! Thanks for the shout out. It is definitely best toasted, it really brings it to life. I’ve been meaning to bust out another loaf soon, it’s perfect bread making weather up here. I’ll have to grab some Nutella before I do though. ;)

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LollyChops November 21, 2008 at 2:52 pm

Darn it.. I have everything but the yeast. All I have is cheaters bread machine yeast. Boo for me. It’s freezing cold here today and I would love some nice bread like this….to go with my moat of hot cocoa.

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Bobbi November 21, 2008 at 6:36 pm

I think Skyechild would love to try this recipe this weekend…especially if it ends up topped with Nutella!

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Janine Eckhart November 22, 2008 at 12:00 am

I agree about sippin’ and dippin’, though I’ve never considered toast as a viable dipping candidate –– will have to give it an audition next time there’s chocolate around.

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K and S November 22, 2008 at 7:58 am

you are right, nutella is good on just about everything :)

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gleek November 22, 2008 at 10:39 am

i love oat bread! so goooooood. i make it in the breadmaker which takes the pain out of breadmaking every single time!

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