Bread is Not Optional

I do not have much to say just now except that school has been keeping us very busy. It is really in full swing now. I sat down this week and put all of my reading assignments on a calendar, and whew, it is a lot, verging on impossibility! I am doing my best to stay on top of things, but of course, there is always the tyranny of the urgent. The most pressing assignment is the one which will monopolize my time. I have to remember not to worry about tomorrow, for it has it's own worries, but to focus on today's assignments.

Which brings me to my kitchen. Of course, we have to keep eating (and that food calendar is very handy right now). Most days, we have sandwiches for lunch. And because bread is not optional for sandwiches, I took some time out last weekend to make Colonial Oatmeal Bread.

I make this bread for several reasons. First, it is wonderful. It is so tender and flavorful. Second, it is an escape; it takes me to my childhood when my dad would make this and we would eat buttered slices straight out of the oven while it was still warm (This was before the days when there were four bakeries in every neighborhood offering freshly baked breads of every variety.). When I am in the midst of five different theological books, each slightly out of my grasp at points, it is good to have something simple and good for which I can praise God. Third, because we just plain need bread for sandwiches, and I wouldn't rather have any other bread to get me through the day.

Colonial Oatmeal Bread

from my Dad

(I think the recipe originally comes from Good Housekeeping, 1981)

*I need to get my facts straight before I post. My dad told me that he had the recipe before 1981, and thus, any later copies were stolen from him.*

4 1/2 teaspoons active dry yeast (two packages)
1/2 cup honey
4 tablespoons butter
2 1/4 cups water
1 tablespoon salt
2 3/4 cups all purpose flour (more or less)
4 cups whole wheat flour
1 cup quick cooking oats
1 egg

In a medium bowl (or in a saucepan), heat the butter and honey until the butter is melted.  Remove from heat.  Add the water; the mixture should be warm (110-120 degrees). Stir in the yeast and let sit until bubbly, about 10 minutes (this is called making a sponge).

In the bowl of a stand mixer fitted with a dough hook, combine salt, 2 cups whole wheat flour and 1 cup all purpose flour. With mixer on low, gradually blend liquid into dry ingredients until just blended. Increase the speed to medium, beat two minutes, occasionally scraping bowl. Gradually beat in egg and one cup whole wheat flour to make a thick batter. Continue beating two minutes. Stir in oats, 1 cup whole wheat flour and 1 cup all purpose flour. Knead till smooth and elastic. Use more flour if too sticky (I usually have to add about 2/3 cup more).

Place in greased bowl and cover. Let rise in a warm place until doubled, about 1 hour.

Punch the dough down. Turn onto floured surface; cover with bowl and let rise 15 minutes. Shape into loaves and let rise 1 hour in greased 9 x 5 loaf pans.

Bake at 350 degrees, 35 to 40 minutes.

In-Law Stories

I know what you're thinking. This blog post can go nowhere good. But, you know, with all of those negative in-law stories out there, I have a few good things to say. Really.

Siblings

I love my in-laws. I know that I am blessed to have married such a wonderful man, and that he comes with such a wonderful family. That is not to say that we are similar. Sometimes it seems like we come from different planets! His family goes when mine stops. His family talks when mine is quiet. But the great thing is, his family brings a spice to my life.

His family, on Their Best Behavior

One of the first times that I knew this spark was in wedding presents. The two gifts from his family that stand out to me really make me crack up. First, there was a gift from his sister, Lauren. It was a spice rack (perfectly normal present, right?). It came with a note, addressed to him, "you're getting a nice rack" (and I cannot believe that I am sharing this with you.). I could never look at that rack in the same way. The other gift was presented to me at our rehearsal dinner. My father-in-law told me that they were giving me a piece of lingerie that was sacred to their family, in front of my family (who don't talk about such things in public). I am sure that my face was bright red, until I saw the "lingerie."

Can you see it? I'm wearing it over my dress.

A view from the back; I'm pretty sure Rocky Top is being played

Yes, our families are quite different. When it comes down to it, we are all human, and all created in the image of God. His family shows me a different, equally beautiful side of our creator. What an awesome commonality to share.

Parents (Mine above, his below)

His family has been generous to take an interest in my life. They have been incredibly supportive of my blog, and I don't know, but I wonder if more of my in-laws read my blog than my own family! I recently received a long letter from my aunt-in-law, with several recipes and the stories behind them. She requested that I try them to see what improvements or changes I would make. One of the recipes jumped out at me because I have been wanting to make it for a while. So here it is: Pumpkin bread. But you know, I couldn't leave it like it was. So here it is:

Bourbon Buttermilk Pecan Pumpkin Bread (A recipe in progress*)

1 cup sugar**
1 cup brown sugar**
4 eggs
2/3 cup vegetable oil
15 oz. pumpkin puree
3 1/2 cups flour (I mix half/half whole wheat and all purpose)
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/4 teaspoon ginger
3/4 cup buttermilk
1/3 cup bourbon
1 1/2 cups pecans, chopped

In a large bowl, mix the first five ingredients. Add half of the flour, stirring until just combined. Mix in the bourbon and buttermilk. Add the rest of the flour, baking soda, baking powder, salt and spices, stirring until combined. Fold in the pecans.

Pour into two greased 9x5 loaf pans. Bake at 350 degrees for 1 hour 10 minutes, until a tester comes out clean (check at 1 hour).

*I am not completely happy with this recipe as-is. I'll keep working on it and let you know when I get it to where I love it!

**The original recipe called for 3 cups of sugar. If you prefer your bread sweeter, by all means, add more sugar!

One question...

What do fall Saturdays mean to you?

I think about Fall festivals and produce at the curb market in every color of orange and golden yellow. I think about going for a leisurely walk through the neighborhood, when all of the shops are opening their doors and displaying evidences of the coming season in their windows. There's something serene about the cool nip in the air on a fall Saturday. There's something wonderful about sleeping late, comfortable in the warmth of your bed covers, or waking early to enjoy a good cup of coffee. There are the smells, the flavors, that have withheld themselves since last Christmas; full of nutmeg, cinnamon, cloves, ginger, pumpkin, sweet potato, winter squash, and gourds. I think that it is the newness and freshness of everything that is so enjoyable. It has been a whole year since we have enjoyed fall in this capacity!

There is one thing, however, that I have neglected to mention. One very important factor. That would be SEC football. Yes, I know that college football exists across our great nation, but not really in my world. The world of Southern football has been a recent addition to my life. You see, I went to a smaller school, with a football program that is more likened to high school caliber. Don't get me wrong, I went to the games and I enjoyed them, but it's just not the same. I never really experienced a big college football game until after I had graduated. Having married a University of Tennessee graduate, and with a brother in the Auburn University Marching Band, my world has been invaded by SEC football from all sides.

One great thing about not having an alumna allegiance to a particular school is that I can cheer with my friends for their teams. Although I do hold Auburn football closest to my heart, I will cheer with my husband for UT, my dad for the University of Alabama, and, more recently, with new found friends for Georgia.

In case you've never experienced it, a large part of college football is tailgating. It is usually a potluck of everything good. Depending on how serious the tailgaters are, they might drive up with a full trailer carrying a grill, Flat-screen T.V. (or two), large igloo coolers of beverages of choice, and hundreds of sides and goodies, or, like my family, things are a little simpler with a couple of small coolers of fabulous ham sandwiches, kettle chips, and some cookies or brownies.

Although we are too far away to enjoy the tailgating experience of fall Saturdays, we have been able to enjoy watching the football games and excellent food with fellow (stranded) SEC fans. We recently spent an evening watching football with our Georgia fan-friends, enjoying some amazing home-made pizza. I contributed a batch of one of my all-time favorite brownie recipes.

Peanut-Peanut Butter Brownies

27 ounces, weight Semi-sweet Chocolate Chips, Divided
3 ounces, weight Unsweetened Chocolate, Chopped
3 sticks Plus 2 Tablespoons Butter, Room Temperature, Divided
1 cup Sugar
3 whole Eggs
1½ Tablespoon Vanilla Extract, Divided
½ cups Plus 1 Tablespoon Flour
1½ teaspoon Baking Powder
½ teaspoons Baking Soda
¾ teaspoons Kosher Salt, Divided
1½ cup Chopped Salted Roasted Peanuts
1½ cup Chunky Peanut Butter (not Natural)
1 cup Powdered Sugar
¼ teaspoons Ground Nutmeg
1½ Tablespoon Whole Milk

Part 1: Brownies

Grease a 9 x 13 baking pan. Line the pan with parchment paper, leaving 1-2 inches to hang over the sides. Grease the parchment paper.

Melt 2 sticks of butter, 1 2/3 cups of chocolate chips and 3 ounces of unsweetened chocolate in the microwave, stirring every 30 seconds until melted and smooth. Let this mixture cool until warm.

Use a spatula and stir the sugar, eggs and 1 tablespoon vanilla extract until just mixed. Mix in the folded chocolate mixture.

Sift the 1/2 cup flour, baking soda, baking powder and 1/2 teaspoon salt into the chocolate mixture and stir until just combined.

Mix together another 1 2/3 cups chocolate chips, the chopped peanuts and the remaining 1 tablespoon flour. Fold into the chocolate mixture.

Pour into the prepared baking pan and bake for 35 minutes at 350 degrees. The center of the brownies will still be soft, but do not overbake.

Part 2: Peanut Butter Icing

Using a hand mixer, blend peanut butter with 6 tablespoons of butter. Add the powdered sugar, remaining 1/4 teaspoon salt, nutmeg, milk and 1/2 tablespoon vanilla extract. Mix well.

When the brownies have cooled, spread the icing over the top of the brownies with a spatula. This can be a little messy, but just make sure that the icing is evenly spread over the brownies.

Refrigerate until slightly cool.

Part 3: Chocolate Ganache

Microwave the remaining chocolate chips with remaining 4 tablespoons of butter, stirring every 30 seconds, until melted and smooth.

Pour the ganache over the top of the icing and spread with a spatula.
Refrigerate until the ganache is set. Cut into squares and serve.