Our Kitchen of the Month: Cathy from Bread Experience. Thank you for a very special loaf!
This is a special bread for a special time. I felt it was the perfect time to risk baking in my grandmother’s Hall’s China/Jewel Tea Autumn leaves casserole dish. Back in the 1920’s Hall’s China located in East Liverpool, Ohio teamed up with Jewel Tea to produce promotional items. I think the first was a tea pot (makes sense, it’s a tea company) but it was very popular and became a full line of dishes. My grandmother had a full set with service for at least 24 place settings. When I was growing up those plates and dishes were always on the table. My mom was one of seven siblings and there were eleven grandchildren. Most years there was at least once when everyone of those immediate family were present and sat down to meals. Often there were friends invited. Many of those dishes were broken over the years but I was the lucky one to get this casserole, the tea pot and some other pieces. Until this bread, I’d never had the courage to put this into the oven but somehow thinking this survived the Great Depression, I felt it proper it should survive the Coronavirus.
This is a special bread. As old fashion and old world as this recipe is maybe, I can assure you it will appeal today! All the grains are a delight. It’s touched with just the perfect level of sweetness. Makes lovely turkey with cranberry sandwiches and totally perfect toast. AND is very good with just butter. I may have to bake it again soon because I know it would be a perfectly lovely peanut butter and jelly.
120 grams sourdough starter
220 grams water
27 grams olive oil
63 grams honey
226 grams bread flour
120 grams whole wheat flour
9 grams salt
14 grams wheat germ
30 grams rolled oats (old fashioned)
30 grams oat or wheat bran
15 grams corn meal
1. *The method is the same for sourdough except you would add the sourdough with the wet ingredients and give it a longer ferment.
2. In a large bowl, whisk together the dry ingredients, including salt.
3. In a separate container, mix together the sourdough starter, the water, honey, and oil. Pour the wet ingredients over the dry ingredients and mix until thorough combined. Knead until smooth and elastic.
4. Cover. Let rise 1 hour; perform stretch and fold; then let rise an additional hour. Perform the ripe test. I left mine for a total of 3 hours.
5. Turn dough onto lightly floured surface; punch down to remove air bubbles. Cut off 1/3 piece of dough. Cover the dough balls with a bowl and let dough relax for 15 minutes.
6. Shape each section into a round ball. Place larger ball in greased 2 ½ -quart casserole or soufflé dish. Using a sharp knife or lame, cut a cross, about 1 ½ inches across, in the top of the larger piece of dough.
7. Brush the surface with water and then place the smaller piece of dough on top. Press through the center of both pieces of dough using the handle of a wooden spoon or your finger.
8. Cover; let rise until indentation remains after lightly touching dough.
9. Just before baking, stick handle of wooden spoon or finger into hole again. And, using a sharp knife or lame, make 8 long slashes around the top and 12 smaller slashes around the bottom of the loaf.
10. Bake in preheated 375°F oven 35 to 40 minutes. Mine took 45 minutes to reach an internal temperature of 202°. Remove from dish; cool on rack.
For straight yeast recipe, check out Cathy’s web site.
Would you like to bake with us?
Cathy is the Kitchen of the Month and would love for you to join us. This loaf is really easy and tastes great!
Bread Submission Guidelines:
- Just bake your version of this Cottage Loaf and post about it on your blog (by May 30th).
- If you don’t have a blog, no worries, just post a photo in the Bread Baking Babes Facebook Group
- Mention Bread Baking Babes with a link to the Kitchen of the Month, that’s – Cathy of Bread Experience.
- Then send an email to breadexperience (at) gmail (dotcom) with BBB Early American Cottage Loaf in the subject line, and I will send you your Buddy badge to display on your blog.