And it was truly a team effort. Jason cold-brewed the coffee overnight last night (using a recipe similar to the one on SmittenKitchen’s website), and we made toast from the bread I made a couple of days ago.
We have to talk about that bread. I came across the recipe in the King Arthur Flour catalog several months ago but just got around to trying this week. So easy. So incredibly good. The oats and honey give it a slightly sweet taste and the most intoxicating aroma. Just cutting into it, even a couple of days after it’s been baked, and you can smell the yummy goodness. It’s so good that Jason insisted on having three slices of it this morning. (I cut a couple of them super thin so he wouldn’t overdose on carbs.)
My loaf turned out pretty good, I think, much better than the one I made last month—thanks to this little video I found on the internet.
If you are thinking about trying your hand at homemade bread, this is a great one. I will definitely be making it often! Next time I might add some cinnamon and raisins to it as well for an even better breakfast bread.
Oatmeal Toasting and Sandwich Bread
From King Arthur Flour
Ingredients:
3 cups unbleached bread flour
1 cup rolled oats (also called old-fashioned oats)
2 TBL butter or margarine, melted
1 ½ teaspoons salt
3 TBL honey
2 teaspoons instant yeast (or 1 packet active dry yeast—if you use the active dry yeast be sure to dissolve it in the warm milk before combining with the remaining ingredients)
1 ¼ cups lukewarm milk
1.In a large mixing bowl, combine all of the ingredients, mixing to form a shaggy dough. Knead dough for about 10 minutes until it is smooth and no longer sticks to your counter or board. Place dough in a lightly greased bowl, cover and allow it to rest for 1 hour. It will become quite puffy but may not double in bulk.
2.Transfer dough to a lightly oiled surface and shape it into a log (see video above for tips and tricks). Place into a lightly greased 9x5 loaf pan, cover the pan with lightly greased plastic wrap, and allow to rise for 60-90 minutes until it’s crested 1”-2” above the rim of the pan.
3.Bake at 350 degrees for 35-50 minutes until golden brown and an instant-read thermometer registers 190 degrees.
That's a great loaf of bread! This Oatmeal Toasting & Sandwich Bread recipe does have a variation for adding currants or raisins. Check out our website (www.kingarthurflour.com)for more yeast inspiration on our blog or recipe pages. Irene @ KAF
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