April 14, 2011
Tomorrow marks the official end of the sugaring season with our annual pancake lunch. It has been a great year for syrup and we made a record breaking 325 gallons! Our very own kitchen queen, Susan Dacek, came up with wonderful recipes this season to utilize our plentiful and tasty supply. A fan favorite was her maple oatmeal bread. We hope you enjoy!
Maple Oatmeal Bread by Susan Dacek
1 ¼ cup boiling water , pour over 1 cup of oats, set aside
In large bowl dissolve
2 tbls yeast in ½ cup warm water
Mix together then add to yeast
½ cup maple syrup
2 eggs
1 tbls salt
1/3 cup oil
Add the oats which should now be a bit cooler (no hotter than 120)
Now add the flour starting with the wheat and adding enough to make a stiff dough,
you may not use all the flour or you might have to add more
1 cup wheat flour
4-5 cups whole white flour
Knead until smooth and firm, form into a ball and put in a bowl cover with a tea towel or saran and let rise until doubled.
Punch down divide into loaves, place into greased baking pans and let rise covered for about 20-30 min.
Bake at 350 for 30 minutes. Makes 2 loaves
