Honey Oatmeal Bread
Adapted by Candace Little from this recipe:
Let sit in a bowl for at least 1 hour:
2 cups boiling water
1 cup oats
1/2 cup honey
2 tsp salt
2 T butter
Let sit for 5-10 min in a small bowl/measuring cup:
1/2 cup warm water
.25 oz (or 2 1/2 tsp) yeast
Pour proofed yeast into oatmeal mixture and mix it up real good. Then mix in flour one or two cups at a time.
4-5 cups flour (I have used any combination of white, whole wheat or graham flours)
Mix/knead the dough in your mixer until it becomes a sticky ball. I took mine out and kneaded it by hand for about 2 minutes. You may need to add a little bit more flour, but the dough will still be a little sticky.
Pour oil or spray PAM in the bottom of the bowl and coat the ball. Then cover with a cloth and let raise for an hour (or until doubled). Then punch it down and form into two equal balls.
Spray two bread pans with PAM. Form dough into two loaves. Let raise another 40 minutes (or until doubled).
Using your fingers or a basting brush, brush loaves with some milk and then sprinkle with oats, careful not to punch the air out of the bread.
Bake at 350 for 30-35 minutes. I use a thermometer and get the internal temperature of the berad to 200 degrees. Enjoy the wonderful smell!! Take out of pans and let cool on a rack. Eat the bread. Yum! This bread is even better the second day and lasts up to 4 without losing flavor or texture!
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Easy Artisan Bread
Adapted by Candace Little from the master recipe in this book : Artisan Bread in 5 Minutes A Day
2 1/3 C flour
1 tsp yeast
1 tsp kosher salt
1 C warm water
Mix it into a ball. Put a big X on top. Let it rise 30 minutes. Bake in 450 degree oven for about 25-30 minutes and golden on top. The internal temperature should be 200 degrees.
