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"To cook is to
create. And to create well...
is an act of integrity, and faith,"
Laurie Colwin's Oatmeal Bread
"The smell of good bread baking, like the sound of
lightly flowing water,
is indescribable in its evocation of innocence and delight..."
~ M.F.K. Fisher, The Art of Eating (50th Anniversary Edition)
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Loaves of Bread
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Laurie Colwin's Oatmeal Bread
For those of you unfamiliar with the writings of Laurie Colwin, this
"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.
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
with a typically chatty "Laurie recipe". Laurie left us all
too soon, but
very fortunate we are to be able to continue to enjoy the wonderful
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
taken from "More
Home Cooking", reprinted here with permission.
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
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
2. The next morning, make the coffee and knock down the bread. Divide
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
a tea towel and go to work.
3. When you come home, heat the oven to 400 degrees F., paint the top
loaves with milk (this is a frill and need not be done, but it makes
crust), and bake for about 40 minutes, turning once. It is
to describe the nutty,
buttery taste of this bread, and it is worth
the 15 minutes of work it took you to
We totally agree! This bread is incredibly easy and oh so delicious! Not to
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
in the kitchen is surrounded by generations of cooks past, the advice
and menus of
cooks present, the wisdom of cookbook writers."
~ Laurie Colwin
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