sorry for the lack of pictures. in the madness of moving, i left my camera at my parent’s and am eagerly anticipating its arrival.
sunday i went running and ended up with a sunburn as a result of the bright sun and 84 degree weather. today i woke up to go running and what should my eyes behold, but snow falling on the ground. no running outside today! the duplex i am renting is old and charming with lots of space, but that also means it is quite drafty and cold in this weather. besides a nice fire, nothing warms up the house like homemade bread.
- 1 3/4 cups warm water (105°F to 110°F)
- 1 tablespoon dry yeast
- 3/4 cup quick-cooking oats
- 1/3 cup honey
- 3 tablespoons vegetable oil
- 2 1/2 teaspoons salt
- 5 cups (about) all-purpose flour (i substituted 1 cup for wheat)
- 1 large egg, beaten to blend
- Additional quick-cooking oats
Stir 1/4 cup warm water and yeast in large bowl. Let stand 10 minutes to dissolve yeast. Stir in remaining 1 1/2 cups water, 3/4 cup oats, honey, oil, and salt. Stir in enough flour to form soft dough. Coat another large bowl with oil. Transfer dough to oiled bowl and turn to coat. Cover with plastic wrap, then kitchen towel and let rise at room temperature until doubled in volume, about 1 hour.
Oil two 8 1/2×4 1/2×2 1/2-inch loaf pans. Punch down dough; shape into 2 loaves. (i made one loaf and formed buns from the other loaf) Place 1 loaf in each pan. Cover and let rise in warm draft-free area until almost doubled in volume, about 20 minutes.
Preheat oven to 350°F. Brush tops of loaves with egg; sprinkle with additional oats. Bake until brown on top and tester inserted into center comes out clean, about 40 minutes. Cool completely.