Oatmeal Bread

One of my goals this year is to make more bread. I love to make bread! I love the process, the smell of the bread cooking and of course the eating of a warm loaf. Making homemade bread always makes me think of my mom who made a loaf of bread, hot rolls or cinnamon rolls every week without a recipe.

She must have had a recipe in her head, but I never saw her use one and I do not ever remember her bread coming out less than perfect, at least from my young perspective. When I was older and had my own young family, making bread was not something on my busy agenda so I missed the opportunity of learning from my mom.

I have attempted many bread recipes over the years, some successful and some not so much. I have learned a few things in my journey, but I still have so much to learn. This year I want to work on that skillset and try new recipes. With that in the back of my mind, I ran across a bread making challenge from www.Littlefarmfolk.com that provided some inspiration and suggestions for a different type of bread each month. This month’s suggestion was sandwich bread, so I went to my bread baking source, King Arthur Baking, and the first recipe I came across was their Back-of-the-Bag Oatmeal Recipe.

This loaf looks way more difficult than it is. In fact, it does not call for a specific temperature of liquid or to even proof the yeast, it just says to mix all the ingredients together. I have to admit that I did use milk heated to 110 degrees and added the recipe’s sweetener, honey, to the yeast for proofing. Since I have started proofing yeast, I have not had a bread failure so I will continue to do that in my bread baking.

This bread taste yummy and is perfect for making sandwiches and toast. It is very soft, almost too soft for me. I tend to like my bread sturdy and chewy. However, I think I accomplished my goal for sandwich bread for this month of January.

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