Scottish Toasting Bread Recipes

SCOTTISH TOAST

Steps:

• If loaf is unsliced, cut it into thick slabs.
• Set out the sliced bread beside the stove.
• Pour oats onto a big plate, and layer a fine amount of them for dipping the toast into.
• Beat eggs, milk, salt and vanilla in a bowl deep enough to hold a slice of your bread.
• Put butter and oil in a saucepan and let oil/butter come to a good heat, not too high but not too low.
• Dip a slice of bread in egg mixture, let it absorb wet mixture until it is saturated but not too soggy.
• Put slice in oats and cover and turn to cover again.
• Place it in butter/oil mixture and cook on both sides until golden.
• Set the slices that are done on a plate lined with paper towel.
• If you are cooking for a few people, transfer to cookie sheet in low-heat oven until all slices are cooked.
• Transfer to serving plate and sprinkle with powdered sugar, or serve with honey or syrup.

OATMEAL AND BROWN SUGAR TOASTING BREAD

Steps:

• Manual Method: In a medium-sized mixing bowl, combine the boiling water, oats, steel-cut oats and sugar. Stir the mixture once or twice to combine, then set it aside to cool to lukewarm. Add the remaining ingredients, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. This is a stiff dough, but just keep working at it; it'll become smooth and elastic. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen.
• Mixer Method: Combine the ingredients as directed above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise as directed above.
• Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the machine to complete its cycle.
• Transfer the dough to a lightly greased work surface, and form it into a loaf. Place the loaf in a lightly greased 8 1/2 x 4 1/2-inch bread pan. Cover the pan and let the bread rise for 1 hour, or until it's just crowned over the edge of the pan.
• Bake the bread in a preheated 375°F oven for 35 to 45 minutes, or until it's golden brown and its internal temperature is about 200°F Note: This bread has a tendency to brown quickly (and underbake in the center), so plan on tenting it lightly with aluminum foil about 20 minutes before the end of the baking time. Remove the bread from the oven, and turn it out onto a wire rack to cool completely.