One of the main reasons I researched and purchased a new mixer was to make bread on a weekly basis. As noted in previous posts, my KitchenAid Pro 600 was not up to the task. I have been using the Electrolux Assistent weekly since February and couldn’t be happier. Not only does it do a great job developing the gluten, but I can mix and proof the bread in the same bowl. It’s like having the ease of a bread machine with the flexibility of a mixer. Clean up is also a breeze as there are only a few pieces and the included spatula has all the right curves to clean up the bowl, roller and scraper.
Here is the recipe I make each week. It serves as our breakfast toast. Lately, I’ve been adding cinnamon which is optional but adds a lovely finish to a moist and tasty bread. I added the weight of most of the ingredients, including grams, to make it easier and faster to get to mixing. Instead of using a variety of measuring cups, I can weigh the ingredients in one bowl saving both time in prep and clean up.
Oatmeal Bread with Cranberries & Pecans
(The following instructions are for the Electrolux or Magic Mill Mixer. You can use other stand mixers, a bread machine or mix by hand but you will have to adjust the directions according to your preferred method.)
Electrolux Mixer: Whisk the water and powdered milk in the bowl of the mixer. Add yeast, honey, melted butter and mix using the roller and scraper attachments. Turn to speed 2 and start the mixer. Add about half of the flour until well combined. This will make a loose dough, similar to pancake batter. Turn off the mixer and let it sit for 20 minutes. The dough will start to bubble as the yeast activates.
Add the Rest of the Ingredients: In a large bowl mix the rest of the flour, oats, salt, cinnamon, cranberries and pecans. Turn on the mixer and add the rest of the ingredients. Mix until combined. Let the machine knead the dough until it pulls away from the sides. If the dough is too wet, add more flour one tablespoon at a time. When it pulls away from the sides turn the timer on for 8 minutes and let the machine knead the dough. When the machine turns off, pull a large piece off and try the window pane test. If it does not, knead for another few minutes until it does pass the window pane test. When it passes, remove the scraper and the roller and place the lid on the bowl and let rise for 60 minutes.
SHAPING: Divide the dough in half. Each half should weigh approximately 2 lbs. Transfer the dough to a lightly oiled surface, and shape into a 7″ x 12″ rectangle. Roll the dough into a loaf using the short side. Repeat with the other dough piece. Place the loaves into lightly greased 8″ x 5″ loaf pans, cover the pans (with an acrylic proof cover, or with lightly greased plastic wrap), and allow the dough to rise for 60 to 90 minutes, until it has crested 1″ to 2″ over the rim of the pans.
BAKING: Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.
- If you use active dry yeast, dissolve it in the warm milk before combining with the remaining ingredients.
- You can use milk instead of water and powdered milk. We don’t drink milk, so having powdered milk in the pantry works better for us. I’ve tried using almond milk and soy milk instead. The dough is a little denser and does not rise as much, but it is a viable option for a vegan bread.
- Vegan Update: I’ve had great luck using cashew milk instead of cow’s milk. I get the same light bread without using dairy!