Homemade: Oatmeal Bread

Wednesday, October 10, 2012

As the temperature continues to plummet I'm drawn to my old comforts, wrapping myself in the familiarity of recipes stained from years of use.  Yesterday, back in our new kitchen for the first time with a stocked fridge, I spent the day baking. Old fashioned knead-by-hand bread baking to be exact. And while my repertoire is small there is something magical about combining simple ingredients (yeast, salt, flour, water), waiting some time, then producing such a wholesome outcome. This particular recipe has been my staple for the last 15 years. I think it was my mother's and I remember making it on a weekly basis in college. It is foolproof and 100% delicious. 

Oatmeal Bread
(makes two loaves)

2 c. boiling water
1 c. old fashioned oats
1/2 c. white flour
1/2 c. brown sugar
1 T. salt
2 T. unsalted butter

Mix, stir and cool slightly. 

In a separate bowl dissolve 1 T. (or packet) of fresh yeast in 1 c. warm water. (I add a little white sugar to help it foam and then stir it all together.) Meanwhile, measure out 5-5 1/2 c. flour. (I use half wheat and half white flour.) Once you've combined the yeast mixture into the oats mixture, simply add the flour a little at a time and mix together with a wooden spoon. Let rise for one hour in a warm place. Punch down and knead dough with additional flour if necessary. Then split the dough and form it into two loaves. Let the loaves rise for an additional hour in greased and floured bread pans. Bake at 350° for 40-45 min. 




Ps. Bread is best used in the first couple days. Otherwise, you'll just have to make a lot of fancy french toast. 






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