I’m back! I had such a good time while back home, but I was happy to get back to my own home and my own things and spaces. Jay and I decided that once vacation was over, we’d go back to eating (mostly) at home. I have a long-term goal in mind and due to the whole thyroid mess, I figure it’s best if I get myself healthy and the easiest way to start with that is diet. I’ve said for over a year now that I’ve been spoiled (and have become very lazy) once Buttercrust opened in town. I don’t remember the last time I baked my own bread…I think it was last year, after Jay had harvested and milled some triticale we’d grown. This time around, I made a couple loaves of Oatmeal Bread:
Heartier than regular bread, but something a little different than the usual whole wheat bread I make. I’m figuring it’ll make a decent-enough breakfast topped with some almond or peanut butter, and a cup of yogurt and/or fruit.
It seemed a little sweeter than I remembered. It’s good, though, and I look forward to making toast with it in the morning.
Yes, I like a lot of butter on my bread. Why do you ask?
Place the ingredients as directed in a bread machine (usually liquids first, then dry ingredients). Turn to the dough cycle.
Once the dough cycle has completed, divide the dough in half, place on a lightly floured surface, cover, and let rest for 10 minutes. Grease 2 loaf pans and set aside.
Roll or pat one half of the dough out into a 12 X 18-inch rectangle. Starting with a short end, roll up the dough to make a loaf, pinching the ends together to seal. Place seam-side down in one of the prepared loaf pans, and repeat with the other half of the dough. Cover the loaves, and let rise in a warm room for 30-45 minutes or until they've doubled in size. After about 20 minutes, begin preheating the oven to 375 degrees F.
Bake the loaves for 40-45 minutes, or until browned (if they brown too quickly, cover loosely with foil), and sound hollow when tapped on the bottom. Cool completely on wire racks before slicing.