Recipe by Vino Girl
Simple bread recipe from the Food Network website / Emeril Live. Needs to sit for 12 hours before baking.
Top Review by meebsmom
Dear Vino Girl, This recipe was outstanding! I soured milk with vinegar the first time. I kept the oatmeal, milk mixyure on the counter, covered and after 5 hours, mixed the flour and dry ingredients in and baked it. It was amazing! The second time, I did the 12 hour wait thing and we did not like it as much. I prefer the texture at the 5 hour mark versus the 12 hour time. The oatmeal was a bit more whole in that loaf. Thank you for sharing a wonderful recipe. By the way, I dropped a quarter cup of sugar into the oatmeal/milk mixture to liven the flavor up a bit! WONDERFUL!
- 2 1⁄2 cups oatmeal
- 2 cups buttermilk
- 2 1⁄2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- flour, for dusting
- 1⁄2 teaspoon butter
Directions See How It's Made
- In a mini-food processor, pulse the oatmeal until the meal is very fine. Turn into a mixing bowl. Stir the buttermilk into the oats and cover with plastic wrap.
- Let the oatmeal steep in the buttermilk for 12 hours (recipe doesn't state, but I refrigerate!).
- Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with the butter.
- In a mixing bowl, sift the other ingredients together.
- Stir in the steeped oatmeal and mix well. If the mixture is too wet add a little more flour.
- Lightly dust the work surface with some flour. Turn the dough out onto the surface and knead the dough a couple of times to form a soft ball like shape.
- Press the dough into a round about 2 inches thick.
- Using a sharp knife, make a criss-cross cut into the bread.
- Place the bread in the prepared pan. Bake until golden brown, about 25 to 30 minutes.
- Remove from the oven and cool on a wire rack.
- Serve the bread warm with butter.