Sunday, April 26, 2009

Honey Oatmeal Bread

This is one of my favorite breads to make. The recipe, which comes from Cold Weather Cooking, is very flexible and tasty. The original recipe calls for both whole wheat and white flour, but I usually use all white, mostly because that's what is around. This time I also used orange juice instead of apple cider or juice, and there was no noticeable difference--mostly you just need a slightly sweet, slightly warm liquid in which to develop the yeast. The author also notes that it's a good thing this recipe makes two loaves of bread, as one will disappear soon after coming out of the oven, and this is 100% completely true. Thick slices of warm bread were spread with soft butter, and soon the first loaf was just a memory. If it happens to last that long, this bread also makes excellent toast.

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