Make that #Oatober….someone at Quaker Oats is pretty genius.
Could it be this guy??
And in 1891, Quaker put the first recipe on the back of the box – for Oatmeal Bread…A few years later Fannie Farmer had a Quaker Oats Bread in the Boston Cooking School Cookbook. Coincidence? I think not!
QUAKER OATS BREAD (1896)
2 cups boiling water.
1/2 cup molasses.
1/2 tablespoon salt.
1/2 yeast cake dissolved in
1/2 cup lukewarm water.
1 cup Quaker Rolled Oats.
4 3/4 cups flour.
Add boiling water to oats and let stand one hour; add molasses, salt, dissolved yeast cake, and flour; let rise, beat thoroughly, turn into buttered bread pans, let rise again, and bake.
By using one-half cup less flour, the dough is better suited for biscuits, but, being soft, is difficult to handle.
To make shaping of biscuits easy, take up mixture by spoonfuls, drop into plate of flour, and have palms of hands well covered with flour before attempting to shape.
The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)pp.59-60.
This makes a pretty dense loaf…and pretty is the wrong word, too. But it makes great toast. Maryetta’s Oatmeal Bread is a lighter brighter oatmeal bread option.
My other oat adventure today was thanks to Martha Stewart.
In the September issue of Martha Stewart Living she had a tip and recipe for quick cooking steel cut oats.
I eat oatmeal for breakfast pretty much every morning and have for years. I believe that oats truly brought my cholesterol levels down, down and fast, and frankly eating breakfast is pretty easy, pretty inexpensive and has far fewer side effects then most of those little pills…. not to mention more pleasant and easier to remember in the fog of morning. Oats are the base, the only choices I have to make are what to put in them. That choice I usually make at the market, and do the same breakie all week. Ah, blueberries and cinnamon! Oh, Parmesan and pepper! Dropt egg and rooster sauce; cranberries and honey….The Gracious Pantry has some pretty inspired oatmeal toppings. Back to oats –
Steel cut out are nubbly and more textured then rolled outs.
Steel cut oats take longer to cook and are not zippy quick or mindless in the morning. I do not want to spend my dawn’s early light time at the stove stirring porridge.There’s always a slow cooker option, but then I’d be making lots, and have to repack to re-heat…not easier.
soak them the night before, and then 5-10 minutes in the pan – easy peasy! I made enough for one – so 1/4 cup of steel cut oats, 1 cup water and a pinch of salt in my littlest sauce pan and pop the lid on. It sat on the stove overnight, so was there to greet me when I put the coffee on, and after the first cup I remembered why it was there….
After the second cup, awake and ready to rejoin the world, I brought the oats and water and the pinch of salt to a boil. I then lowered the heat to a fairly active simmer and stirred it from time to time until the water was gone and it was just oaty goodness and no longer liquid. A tooth test – firm, some give, but not hard, not little pebbles. Done. Under 10 minutes, maybe 7 or 8.
Rolled oats take 5 minutes at 50% power in the microwave. The new directions on the box say 3 minutes at 100%, but this just make them pasty. Take the 2 extra minutes!
Martha eats her oatmeal with golden raisins and currants and a slash of low fat milk. Sweet and milky are not my cup of tea. I had some butter and a little cheddar cheese.
There is a really great oatmeal muffin recipe lurking in one of my cookbooks…apples or was it apple sauce? Fortunately, I have all of Oatober ahead of me to find it.