Blomidon Inn Bread

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Chef Blomidon Inn
Oats            1 Cup
Cornmeal      ½ Cup
Molasses      1 ¼ Cup
Salt             ½ Tsp
Hot Water    2 Cups
Shortening    ¼ Cup
Flour            7 Cups

Stir all of the above except flour and let cool to lukewarm temperature.

Meanwhile to one cup of warm water in a mixing bowl add:
Yeast 3 Tbsp
Sugar ½ Tbsp

Let yeast soften until slightly foamy and stir to ensure all yeast is properly dispersed.  Add the first mixture to the yeast mixture and mix at speed # 1 until homogeneous.
Turn off mixer and add all-purpose flour to make a firm but not dry or sticky dough. The quantity of flour depends upon the temperature of the mixture. The best method is to add the first half, then turn on the mixer (Speed #1) and mix until uniform. Then, slowly add enough of the remaining flour until there is a good dough mass in the mixer. A good dough mass is the one that comes clean from the mixer walls but is not dry.

Knead the bread for an additional 3-5 minutes until the flour has been worked in uniformly and the dough is more elastic.Separate the dough into 2 portions and shape into bread pans. Use Pam on the bread pans and on the dough to keep the dough from sticking to the pans.  Let rise until the dough mass forms good loaves in the pan (about an inch above the pan). This usually takes about 1 - 1 ¼ hours.  Bake at 350 degrees until loaves sound hollow when tapped. The baking takes about 25 - 30 minutes.  Enjoy!

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