Stone soup was popular with many children and their families today. Most kids tried it, a few said, "No thank you, "and a few said, "More, please!" Thank you for contributing vegetables, helping the kids to peel and chop, and joining our autumnal celebration.
A few folks asked for the recipe for the oatmeal bread that we served with the soup that day. It is a favorite of my family...
Nathaniel's Oatmeal Bread
2 c boiling water
1 c oatmeal (any type will do)
1/4 c brown sugar
1/4 c maple syrup
2 t salt
2 T butter
Stir the above together and cool to lukewarm.
Dissolve 2T yeast in 1/2 cup warm water.
Stir the above into the first lukewarm concoction. Start adding flour, 1 cup at a time, until you have a stiff dough. (About 6 cups?) Divide into three sections. Form each section into a long rope (you may have to let each "rope" relax for a few minutes as you try to elongate the ropes.) Braid the three ropes and place on a cookie sheet. Let rise until double in bulk (I always do just the one rising for this bread.) Bake at 350 for 30-35 minutes, or until the tops of the braid are nicely browned.
There were several adaptations of the recipe - different combinations of sweeteners - but this is the version that my son, Nathaniel, likes the best.
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