Adding cooked Cavena oats to a traditional french bread recipe results in a delicious loaf of bread that you just can't stop eating. Ingredients 2 cups warm water2 packages of quick rising yeast1 1/2 tsp salt5 cups all-purpose flour1 cup cooked and cooled to warm temperature Cavena oats 1 egg white
Directions Cook the Cavena oats according to directions, but allow to cool in an additional 1/4 cup of water. In a large bowl add yeast to warm water and allow to get frothy, about 2 minutes. Add flour and oats, (drain off any water that didn't absorb into the oats while cooling) knead until firm and elastic in appearance, about 3 minutes in a mixer, or 8-10 minutes by hand. Allow to rise in a greased and covered bowl for one hour or until doubled. Punch dough down and divide in half. Turn out onto a lightly floured surface and roll or stretch into a large rectangle. Roll up and pinch to seal. Place on a baking sheet covered with parchment paper sealed side down, and lightly score the top of the loaf. Brush with egg white and place into a 375F oven for 20 minutes, brush again with egg white and cook for an additional 15-20 minutes.
© 2014 Smart & Natural Foods Ltd. Webmaster: Ganica Design Solutions