Simpler Living Blog

BAKING, RECIPES

Baking Bread in a Wood Cook Stove (+the Recipe!)

Lehman's
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Our talented employees often bake in our wood cook stoves, the delicious aromas wafting through the stove room beckoning visitors to come see what's cookin'. On a recent Saturday, Eva, our resident cook stove baking expert, baked a few batches of delicious oatmeal dinner rolls. They are always immensely popular! (You can see the Facebook Live video here.) [caption id="attachment_28848" align="aligncenter" width="584"]

The talented Eva has even been known to bake delicious bread on our grills at summertime events![/caption] We had many requests for the recipe, and here it is, courtesy of Kitchen Category Manager Amy Murray, who prepared the rolls for Eva to bake. [caption id="attachment_28849" align="aligncenter" width="277"]

The roll recipe is courtesy of Kitchen Category Manager Amy Murray and can be found in The More-With-Less Cookbook, which we've carried for decades![/caption]

Cast Iron Skillet Oatmeal Rolls

(AKA Oatmeal Bread, from The More-With-Less-Cookbook - one of our favorite cookbooks!) Combine in large bowl: 1 cup quick oats 1/2 c whole wheat flour 1 T salt 2 T butter Pour over: 2 cups boiling water Stir to combine. Dissolve: 1 T dry yeast in 1/2 cup warm water When batter is cooled to lukewarm, add yeast. Stir in: 5 cups white flour Stir until dough is stiff enough to handle. Turn onto a lightly floured board and knead 5-10 minutes. Place in greased bowl. Cover and let rise until doubled. Punch down and let rise again. Shape into dinner rolls and place in cast iron skillet (this will make about 2 skillets) or form into loaves and place in 2 greased loaf pans. Bake in a wood cook stove (or your conventional oven) for 30-40 minutes at 350 degrees F, or until golden brown on top. [caption id="attachment_28977" align="aligncenter" width="508"]