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Laurie Colwin's Oatmeal Bread



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Loaves of Bread
Loaves of Bread
Leslie Harris
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La Belle Cuisine


Laurie Colwin's Oatmeal Bread

For those of you unfamiliar with the writings of Laurie Colwin, this
introduction is sure to be a special treat. Those of you who have come to
love her work as I do, will no doubt be delighted to become reacquainted
with a typically chatty "Laurie recipe". Laurie left us all too soon, but
how very fortunate we are to be able to continue to enjoy the wonderful
legacy she left us.
Much of Laurie's food writing was published in Gourmet magazine. If
you were not able to read it in the pages of that marvelous and legendary
publication, I'm delighted to say that her words have been preserved in
two excellent cookbooks,
Home Cooking: A Writer in the Kitchen
More Home Cooking: A Writer Returns to the Kitchen
published by HarperCollins/HarperPerennial. The following excerpt
is taken from "More Home Cooking", reprinted here with permission.

"If I had a dollar for every time someone said to me, 'I don't have time to bake bread anymore,' I would be as rich as Donald Trump used to be. If
you tell people you bake your own bread they look at you either with contempt or disbelief. If you tell them it's a snap, they say cheerlessly, 'A snap for you.' But it is a snap, and I have done it.  This recipe produces
two loaves, one for sandwiches, and one for the world's best toast.

1. An hour before you go to bed, fling 1 cup oatmeal in your blender and grind. Put the oatmeal, 1 cup of wheat germ, 6 cups of white flour, 1 tablespoon of salt, and 1/2 teaspoon of yeast into a large bowl. About 3
cups of tepid water will make up the dough. Knead it, roll it in flour and
put it right back in the bowl you mixed it up in. Cover the bowl and go
to sleep.
2. The next morning, make the coffee and knock down the bread. Divide
it in half and put each half into a buttered bread tin (you can butter them
the night before and stick them in the fridge to save time). Cover the tins
with a tea towel and go to work.
3. When you come home, heat the oven to 400 degrees F., paint the top
of the loaves with milk (this is a frill and need not be done, but it makes
a nice-looking crust), and bake for about 40 minutes, turning once. It is
hard to describe the nutty, buttery taste of this bread, and it is worth
the 15 minutes of work it took you to make."

We totally agree! This bread is incredibly easy and oh so delicious! Not to
mention the mouth-watering aroma that fills your house while it's baking.
Thank you, Laurie! (MG)

"No one who cooks, cooks alone. Even at her most solitary, a cook
in the kitchen is surrounded by generations of cooks past, the advice
and menus of cooks present, the wisdom of cookbook writers."
~ Laurie Colwin

Featured Archive Recipes:
How to Make Gingerbread (Laurie Colwin)
Laurie Colwin's Classic Shortbread
Laurie Colwin's Parmesan Sesame Biscuits
Laurie Colwin's Roast Chicken

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