Baking Classics: Oatmeal-Molasses Bread

Baking Lessons: Homemade Yeast Doughs & Breads By Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor-In-Chief Southern Tailgating Cooking Entertaining Lifestyle Brand Pastry Chef Author Food Stylist Photographer Writer Editorial DirectorBaking Classics

The Bread Box

Pullman-Style Bread

Pullman loaves are the quintessential bread style you can expect to find in almost every kitchen across the country. These are the shaped doughs baked in traditional loaf pans that provide the foundation for southern specialties such as chicken salad, BLT’s & the iconic Thanksgiving turkey sandwich. You can make quality sandwich loaves in your very own kitchen with minimal effort as long an you follow a few basic fundamentals. Oatmeal-Molasses Bread raises the bar compared to the average spongy variety that can be found on grocery store shelves. Follow my lead & get ready to make your best homemade bread loaf to date.

Baking Tutorial. Pullman Style Bread Loaves Oatmeal-Molasses Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Baking Cooking Entertaining & Tailgating Brand Pastry Chef Editorial Director Writer Food Stylist Photographer TV Cooking Personality Southern Hostess Game Day Entertaining Modern Southern Socials Cooking & Baking Tutorials Practical Cooking & Culinary Techniques For The Everyday Cook

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickOatmeal-Molasses Bread
makes 2 loaves

2 {1/4-oz} packages active dry yeast
1/2 cup warm water {105 to 115 degrees}
1/2 cup molasses, divided
5 1/4 to 5 3/4 cups bread flour, plus some
2 cups regular old-fashioned oats
2 1/2 tsp kosher or table salt
2 cups whole buttermilk
1/4 cup shortening, melted & cooled
Vegetale oil or cooking spray
1 egg

Combine the yeast, the water & 1 tablespoon of the molasses in a glass measuring cup. Set aside until foamy, about 5 minutes. Whisk together 5 cups of the bread flour, the oats & the salt in the bowl of an electric stand mixer. Pour the yeast mixture, the buttermilk, the melted shortening & the remaining molasses over the flour mixture. Blend the mixture on Low speed until it comes together in a ball around the dough hook. Increase the mixer speed a notch or two & blend an additional 5 minutes.

Remove the dough from the mixer & form into one ball. Expect a stiff mass that is easy to handle. The dough should be smooth & firm. Dense but light. Place in an oiled bowl being certain the top of the dough is oiled as well. Cover the bowl with plastic wrap & let rise until doubled in bulk, about 1 hour. Divide the dough in half, about 2 lbs of dough for each loaf. Punch the dough down & transfer to a lightly floured board. Roll each piece of dough into a 15 x 9-inch rectangle. Flip the dough over & roll up jelly roll fashion. Tuck the ends under & place seam side down into a well greased 8 x 5-inch loaf pan. Repeat with the remaining half of dough. Push the dough down into the pan for an even rise. Brush the dough tops liberally with oil. Let rise, covered, for 1 hour or until the dough reaches just to the top of the pan.

Preheat the oven to 375 degrees. Lightly beat the egg with a splash of water. Brush the egg wash over the dough, being careful to keep as much away from the pan sides. Place the loaf pans on a half sheet pan. Bake on the middle oven rack for 45 minutes or until the surface is golden brown. The loaves should sound hollow when tapped. Cool 10 minutes. Remove the bread from the pans & cool completely on a wire rack before slicing. 

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

Baking Lessons: Oatmeal-Molasses Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Pastry Chef Writer Editorial Director Food Stylist Photographer Tv Cooking Personality Southern Hostess Game Day Entertaining Modern Southern Socials Practical Culinary Techniques For Everyday CooksHow To Make Pullman-Style Bread Loaves

A dense & flavorful bread with oats & just a hint of sweetness.
Slather with butter & homemade jam or make the best sandwiches ever.
Follow my pointers to make your best loaves to date. 

Baking Tutorials. Pullman Bread: Oatmeal-Molasses Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Editorial Director Pastry Chef Writer Food Stylist Photographer Recipe Developer TV Cooking Personality Digital Culinary Journalist Southern Hostess Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials Practical Cooking & Culinary Techniques & Instruction For The Everyday Cook

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

My tutorial is quite detailed but do not mistake it as being a difficult dough to prepare because it’s actually the opposite. If you have never made bread loaves in pans, I think you’ll find the instruction to be helpful as the visual cues will just simply confirm that you’re doing everything correctly. Here’s what you should know.

Baking Tutorials. Pullman Bread. Oatmeal-Molasses Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking & Cooking Tutorials Practical Cooking & Culinary Instruction & Techniques For The Everyday Cook Digital Culinary Journalist Pastry Chef Writer Food Stylist Recipe Developer Photographer Editorial Director Southern Hostess Modern Southern Socials Game Day Entertaining Classic Recipe Instruction No. 1

The Dough

The Yeast

Dry active yeast can be purchased in 1/4-ounce packets or in small jars. I use both when preparing bread recipes, generally based on what my store has in stock at the time. If purchasing a jar of yeast, store it in the refrigerator after opening. Just be mindful of the expiration date so you don’t find yourself in a jam. You’ll find that 2 1/4 teaspoons is the equivalent to 1 envelope of active dry yeast. 

The Proofing

It’s a good idea to dissolve dry yeast before using. Combine the warm water, the yeast & the honey in a measuring cup or a glass bowl. Allow it to stand until foamy & bubbly. Yeast feeds on sweetness for fuel creating a bubbly personality. If no bubbles are created during the proofing process, the yeast will not be able to do its’ job. Simply discard the batch & start again. At this point, you’ll only be five minutes into the procedure so don’t get discouraged. If the bubbles are present, then the yeast has proved to you that it is indeed good & you can proceed.

Baking Lessons: Brioche-Style Rolls By Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor-In-Chief Southern Cooking & Tailgating Entertaining Brand Pastry Chef Author Writer Food Stylist Photographer Editorial Director Fox 6 ContributorThe Bread Flour, The Oats & The Salt

Bread flour has more protein than all purpose flour. It provides dough strength & structure. The development of gluten is key in order to build the foundation of quality bread.

The oats provide a lovely texture & a wholesome quality to the dough. They add depth & solid nutritional value.

Salt gives dough flavor. Without out it, expect a dull tasting roll. However, salt can kill yeast so it should be evenly dispersed into the flour before the yeast mixture is added.

Baking Tutorials: Yeast Breads. Oatmeal-Molasses Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Practical Culinary & Cooking Techniques & Instruction For The Everyday Cook Digital Culinary Journalist Pastry Chef Photographer Food Stylist Writer Editorial Director TV Cooking Personality Southern Hostess Game Day Entertaining Baking & Cooking Tutorials Modern Southern Socials No. 2

The Mixing & The Kneading

You are now ready to add all of the ingredients together & proceed with the recipe as directed. A heavy duty stand mixer fit with a dough hook is a bread makers friend. It will take care of all of the muscle work when it comes to kneading the dough. Bread doughs, & this one in particular, will give your mixer a good workout. Do not leave it unattended as it may rock & shake a bit as the dough mixes. After approximately 1 minute of blending on Low speed, the dough will come together in the work bowl & look shaggy. This is your cue to turn the mixer up to Medium speed to finishing the blending process with the dough hook.

Baking Lessons: Yeast Doughs. Oatmeal-Molasses Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking & Cooking Tutorials Practical Culinary & Cooking Techniques & Instruction For The Everyday Cook Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Photographer Recipe Developer Editorial Director TV Cooking Personality Southern Hostess Modern Southern Socials 2a

After approximately 3 minutes, the dough will clean the bowl sides. The texture will be firm. It will dance around the bowl as it mixes. If it seems to be clinging to the bottom of the mixing bowl, add increments of a 1/4 cup of additional bread flour until the dough moves freely in a mass as it mixes. It may separate & blend in two masses until the process is complete. 

Baking Lessons: Yeast Doughs. Oatmeal-Molasses Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Baking & Cooking Tutorials Practical Culinary & Cooking Techniques & Instruction For The Everyday Cook Pastry Chef Writer Food Stylist Photographer Tv Cooking Personality Editorial Director Recipe Developer Southern Hostess Modern Southern Socials Game Day Entertaining No. 3

The First Shaping

Remove the dough from the work bowl. Expect a stiff mass that is easy to handle. The dough should feel smooth & firm. Place it on a lightly floured surface & flatten the dough into a circle using your fist. 

Baking Tutorials. Yeast Doughs. Oatmeal-Molasses Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Practical Culinary & Cooking Techniques & Instruction For The Everyday Cook Pastry Chef Digital Culinary Photo Journalist Writer Food Stylist Editorial Director Photographer Recipe Developer Editorial Director TV Cooking Personality Southern Hostess Modern Southern Socials Game Day Entertaining 3a

Gather the outside of the dough & press sections of it to the center around the entire circumference until it all meets evenly in the middle. Flip the dough over. A few quick spins between your hands will have it shaped into a ball. The dough is now ready to be placed into a large, lightly greased bowl.

Baking Tutorials. Oatmeal-Molasses Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Practical Cooking & Culinary Techniques & Instruction Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Recipe Developer Photographer Food Stylist TV Cooking Personality Editorial Director Southern Hostess Modern Southern Socials Game Day EntertainingNo. 4

The First Rise

Allow the dough to rest & rise. Place the smooth surface in a lightly greased bowl & flip it over so that the greased side faces upwards. Cover the bowl with plastic wrap & place it in an area in your kitchen free from drafts. Covering the dough will keep it from developing a tough skin. This particular dough rises very close to the top of the bowl so if it were to reach the plastic wrap, the oil on the dough will keep it from sticking. 

Baking Tutorials: Yeast Doughs. Oatmeal-Molasses Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Practical Culinary & Cooking Techniques & Instruction For The Everyday Cook Digital Culinary Photo Journalist Pastry Chef Editorial Director Writer Photographer Food Stylist Recipe Developer TV Cooking Personality Creative Director Southern Hostess Modern Southern Socials Game Day Entertaining4a

Allow the dough to double in bulk. This can take anywhere from an hour to an hour & a half depending on the temperature of your kitchen. If it’s slow going, turn on your oven & place the bowl of dough beside it to speed along the process. Once it has risen to the occasion, punch the dough down.

Baking Lessons: Yeast Doughs. Oatmeal-Molasses Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Practical Culinary & Cooking Techniques & Instruction For The Everyday Cook Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Photographer Editorial Director Recipe Developer Creative Director TV Cooking Personality Southern Hostess Modern Southern Socials Game Day EntertainingNo. 5

The Second Shaping

After doubling in bulk, remove the dough from the bowl & place it onto a lightly floured surface. Flatten it into a disc & divide the dough into two pieces with each weighing approximately 2 lbs. At this point, work with one piece of the dough at a time. Cover the portion not in use with plastic wrap.

Baking Tutorials: Yeast Doughs. Oatmeal-Molasses Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Baking & Cooking Tutorials Culinary & Entertaining Brand Practical Culinary & Cooking Techniques & Instruction For Everyday Cooks Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer Editorial Director Photographer Recipe Developer TV Cooking Personality Southern Hostess Modern Southern Socials Game Day Entertaining 5a

Working with one piece of dough at a time, shape the mixture into a rectangular shape. Roll the dough, using a pin, into a 15 x 9-inch rectangle over a lightly floured surface. 

Baking Tutorial: Pullman Bread Loaves. Oatmeal-Molasses Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking & Cooking Tutorials Practical Culinary & Cooking Techniques & Instruction Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Photographer Editorial Director TV Cooking Personality Southern Hostess Modern Southern Socials Game Day Entertaining5b

Flip the dough over & roll up jelly roll fashion. There is a more technical procedure to prepare a dough of this nature for a loaf pan that will be addressed with a different bread style however this is one of the most straight forward methods ideal for the home cook. 

Baking Tutorials: Yeast Doughs. Oatmeal-Molasses Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Practical Culinary & Cooking Techniques & Instruction For Everyday Cooks Digital Culinary Photo Journalist Pastry Chef Editorial Director Food Stylist Writer Photographer Recipe Developer Creative Director TV Cooking Personality Southern Hostess Modern Southern Socials Game Day Entertaining 5c

Tightly tuck the ends under & place the dough seam side down into a well greased 8 x 5-inch loaf pan. 

Baking Lessons: Yeast Bread. Oatmeal-Molasses Bread Loaves By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Practical Culinary & Cooking Techniques & Instruction For Everyday Cooks Digital Culinary Photo Journalist Pastry Chef Writer Editorial Director Photographer Food Stylist Recipe Developer TV Cooking Personality Southern Hostess Modern Southern Socials Game Day Entertaining5d

Push the dough down into the pan for an even rise. Repeat the procedure with the remaining piece of dough. Brush the dough tops liberally with oil. 

Place the dough in a draft free spot in your kitchen & allow it to rise so as it’s half the original size larger or until the dough just reaches the top of the pan. It will take approximately 1 hour. Your kitchen temperature is a factor that helps to determine how slowly or quickly the dough rises. If it seems to be taking a long time, turn your oven on & place the pan close by.

Baking Tutorials. Pullman Bread. Oatmeal-Molasses Bread By rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & entertaining brand Cooking & Baking Tutorials Practical Culinary & Cooking Techniques & Instruction For Everyday Cooks Digital Culinary Photo Journalist Writer Pastry Chef Editorial Director Photographer Food Stylist Recipe Developer TV Cooking Personality Southern Hostess Modern Southern Socials Game Day Entertaining No. 6

The Egg Wash & The Baking 

After an hour the dough tops will be ready for an egg wash. Lightly beat the egg with a splash of water. Brush the egg wash over both of the doughs, being careful to keep as much away from the pan sides. Place the loaf pans on a half sheet pan & place into the preheated oven. Bake as directed.

My very favorite part of bread baking is watching the oven spring through the light bulb lit oven door. The loaves will pop up a touch after you deposit them into the oven– by as much as 1/3 the original size. Gases are expanding & the yeast is dying. The crust begins to form. It’s a little dramatic if you really think about it.

Baking Tutorial. Pullman Style Bread Loaves Oatmeal-Molasses Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Baking Cooking Entertaining & Tailgating Brand Pastry Chef Editorial Director Writer Food Stylist Photographer TV Cooking Personality Southern Hostess Game Day Entertaining Modern Southern Socials Cooking & Baking Tutorials Practical Cooking & Culinary Techniques For The Everyday CookNo. 7

The Bread Loaves

 Expect a rich golden color & glossy sheen over the crust. If a little bit of the egg wash baked onto the pan sides, gently loosen the loaves with a paring knife by running it around the perimeter of the pan. Let the loaves stand in the pans 10 minutes then remove them. Allow the loaves to cool completely on a wire rack.

The bread slices beautifully with a serrated knife but do not slice into the bread as soon as it comes out of the oven as tempting as it may be. You’ll disturb the crumb that’s still piping hot on the interior. 

Once the loaves have cooled, it can be sliced into 1/3-inch thick pieces using a serrated knife. If you’re not going to enjoy all of it right away, place in a zip top bag & store in the freezer. Thaw the slices as needed for a few seconds in the microwave or pop right into the toaster.

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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