Marguerites and Hamelman’s Oatmeal Bread with Cinnamon and Raisins

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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.

Glenn 

I can almost make out a face on your sandwich loaf, and yes, he does appear a bit upset.

Your decorative loaves look nice Glenn, most likely the cause to the sandwich loaves disgust.

Thanks, Arlo.   I'm pretty sure you're right.  A sturdy sandwich loaf wouldn't want to be seen in the company of a frou frou breadflower.  Hope he doesn't taste as sour as he looks.

Glenn

I think your cinnamony morning buns inspired the sticky oatmeal buns.

Glenn

Toast

If you are going to "sticky bun land" - check out the formula on page 394 of Advanced Bread and Pastry - I'm sure you can get access to a copy somehow.

I have been working on brioche as of late and have made some pretty nice (but not yet photo ready) stick buns with this.

This is the best sticky bun glaze - ever.  Trust me.  Being the curmudgeon I am when I start to rave about something - it is really outstanding....

Well, Glenn, you sure caught my attention with your beautiful Marguerites.
The stem and leaves are wonderful additions and these breads look so pretty! What a great idea.
Your cinnamon-oatmeal-raisin bread looks tasty too! Do you prefer this bread, or Mr. Reinhart's Cinnamon-Raisin-Walnut? (just curious)
:^) from breadsong

P.S. ...Pat's got me rushing to my copy of AB&P to see what's on page 394!

Thanks, Breadsong.  

I have never made a cinnamon bread I didn't like.  The Hamelman Oatmeal version is a nice whole-grainy alternative, but the Reinhart white flour version (sweeter and more tender) is still my favorite.  It melts in the mouth.

Glenn