Monday, October 18, 2010


The abbreviation of the day is O.S.M.
What does is stand for you ask?!
Opera Sounds Magical?
Operation Silent Media?
I wish, but NO.

Oats Sunflower Millet?

There is this place in Jackson Hole, Wyoming called the Bunnery. It is a magical place, a place that when I am older (and retired from my lovely job as a ballerina) I will aspire to build a bakery/restaurant that will in hopes become as adorable and delicious as this place.
(WOWZA NOW THAT'S A RUN ON SENTENCE! Too bad I am keepin' it.)
Everything on the menu is sure to be delicious. On my first run in with the Bunnery, I had the Pesto Paintbrush Sandwich. A variety of fresh veggies that were so vibrant and bright it took me about 20 minutes to build up the courage to eat the thing. It was on their famous O.S.M. bread and slathered with homemade pesto and cream cheese. The bread is kind of out of this world. So after this delicious lunch I made a plan to make sure we hit this joint on the way back through Jackson to catch my flight home. This time the culprit was breakfast... DUN DUN DUN.

How can you resist?
(If you know how, give me a tip...... ha ha)
They were out of this world. Served piping hot with warm Vermont maple syrup... BOMB SAUCE. Nothing better, folks, nothing better.

Before the second rise

Baked and happy

Anywhoodle, I am here to give you the recipe to the O.S.M. bread I found on another blog. She also went to the Bunnery and get this... had the O.S.M. pancakes. I think she was about as excited as I was... Here is her recipe.

From Dana's Blog:

Oat Sunflower Millet Bread (OSM Bread)

This bread is great served warm for breakfast, slathered in butter or covered with some fresh apple butter. It is also perfect for making sandwiches, and it makes some stellar toast.

2 1/4 cups lukewarm water
1 package (2 1/2 teaspoons) dry active yeast
1/2 cup honey
1/2 cup canola or safflower oil
1 1/2 tablespoons salt
1/2 cup rolled oats
1/4 cup sunflower seeds
1/4 cup millet
2 cups bread flour (or all-purpose flour)
3-4 cups whole wheat flour

Mix together the lukewarm water and honey in a large bowl or the bowl of a stand mixer. Sprinkle the yeast over the top and stir until dissolved. Allow the yeast to proof for 5-10 minutes, until the yeast rises to the surface and starts to foam.

Stir the oil into the yeast mixture. Then add 1 cup of bread (or all-purpose) flour and 2 cups whole wheat flour and beat with a wooden spoon or the paddle attachment until the batter is smooth and glossy. Cover the bowl and let the dough rest for 20 minutes.

Add the salt, oatmeal, sunflower seeds and millet to the bowl; stir down the dough and blend in. Add the remaining cup of bread flour and stir well. Gradually add in the remainder of the whole wheat flour. When the dough becomes too stiff to stir, turn out onto a lightly floured counter and knead for about 10 minutes (or, switch to the dough hook on your mixer — this will take less time), until the dough is soft, but not sticky. Place the dough in a large bowl that has been oiled, cover and allow to rise until doubled in bulk, about 1 1/2 hours.

Grease two 9″x5″ loaf pans and line with parchment paper, allowing the parchment to hang over the longer sides of the pan (this will make it easier for you to lift the loaves out of the pans). Punch down the dough and knead lightly and briefly to deflate. Divide the dough in half and form each half into a loaf, and place a loaf in each pan. Allow the loaves to rise until doubled, about 45 minutes.

About 20 minutes before you bake, preheat the oven to 350°F. Bake the loaves for about 40 minutes, until the loaves are nicely browned and sound hollow when tapped (the internal temperature should be around 200°F). Allow the loaves to cool in the pans for a few minutes, then lift out of the pans using the parchment paper and let them cool completely.

Yield: Two 9″x5″ loaves

GEMMA! Back away from the dough...

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