Bread Baking Pans

Black bread recipe from Oregon restaurant?

There is/was a little restaurant in Oregon between Portland and Lincoln City that served a black bread with their meals. It did not have any thing like raisins or seeds in it, was not too sweet like a dessert, kind of heavy and coarse, dry unless it had butter on it. The butter brought out the sweetness and it was served warm. I would love to find the recipe or name of the restaurant to contact them for the recipe if they are still there. It was a local favorite and well known by frequent travelers through the area. Any leads would help. Thanks.

Do you mean the Otis Cafe? If so, this may be the bread recipe you’re looking for:

BLACK BREAD

2 cups buttermilk

1 cup milk

2 eggs

1/2 cup dark molasses

1/2 cup light molasses

3/4 cup Sourdough Starter (recipe follows)

3 1/2 cups all-purpose flour

3 cups whole-wheat flour

1 tablespoon baking soda

Preheat oven to 350 degrees. Combine buttermilk, milk, eggs, darkand lightmolasses and sourdough starter in a large mixing bowl.

Sift together all-purpose flour, whole-wheat flour and baking soda.

Gradually add to sourdough mixture, completely mixing after eachaddition.

Pour batter into 2 lightly greased 9-by-5-inch bread baking pans.

Let standfor 20 minutes.

Bake for 50 to 55 minutes or until bread is firm whentested with a toothpick. Makes 2 loaves. –

From Otis Cafe, Otis Sourdough Starter:

1 package active dry yeast

3 cups warm water (105 to 115 degrees)

3 1/2 cups unbleached flour or all-purpose flour

Dissolve yeast in warm water in large glass mixing bowl. Graduallystir in flour. Beat until smooth. Cover with towel or cheesecloth; let stand inwarm, draft-free place (80 to 85 degrees) until starter begins to ferment, about 24 hours. Bubbles will appear on surface of starter. If starter has not begun fermentation after 24 hours, discard and begin again.

If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm place. Let stand until foamy, 2 to 3 days. When starterhas become foamy, stir well; pour into 2-quart crock or glass jar with tight-fitting cover. Store in refrigerator. When a clear liquid has risen to top, starter is ready to use. Stir before using.

Starter can be stored for several weeks. If it is not used regularly every week, add 1 teaspoon sugar and stir well. If used regularly, starterwill be active indefinitely.Makes about 4 cups starter.

No-Knead Classic White Bread Baked in a Bread Pan


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