Marguerites and Hamelman’s Oatmeal Bread with Cinnamon and Raisins
Half of the Bear-guette dough I made yesterday (http://www.thefreshloaf.com/node/23742/baguette-and-variations-junior) was refrigerated overnight. This morning I commenced to make a couple Marguerites. I cut one of the pieces too big and decided to trim it, and the piece I trimmed off looked so much like a leaf, that I had a rare moment of creative inspiration. Why, I said to myself, doesn’t a Marguerite deserve a stem and leaves? Not having a good answer, I decided to try some decorative baking (not something I expect to be good at). Here are the results.
I also tried a new breakfast loaf today—Hamelman’s Oatmeal Bread with Cinnamon and Raisins. The recipe makes more than enough for three loaves, and I discovered I only had two loaf pans. So, on the spur of the moment, I decided to make Oatmeal-Raisin-Cinnamon buns. I dipped them in butter, rolled them in cinnamon sugar and let them grow together in a Pyrex pan, as pull-aparts. Because I baked them with the loaves at 450F, they scorched a bit, but they are super yummy. And because they have whole wheat and oats, they’re health food! I will try this variation again, baked at a lower temperature.
I also baked a small loaf of the Cinnamon-Raisin-Oatmeal Bread (probably about 6 ounces) as a free form mini-batard. It came out very nice, too.
All in all, a good day’s bake.
I did notice that one of my loaves seemed a bit grouchy. I imagine he’s not excited about his prospects.
Or maybe he was peeved that we hadn’t taken him with us to see the wild flowers at Russian Gulch State Park.