This recipe came from the King Arthur website. I have put my changes in italics. Overall the recipe was super easy to follow and fabulous to eat. Something else that I had not done in the past was use a mixer to knead the dough…Wow! It was so much easier. Of course, I knew this before, but really if you plan on making bread often I highly recommend investing in a counter-top mixer. You’ll be glad you did.
3 cups King Arthur Unbleached Bread Flour
1 cup rolled oats (old-fashioned oats)
2 tablespoons butter or margarine (I used Earth Balance)
1 1/2 teaspoons salt
3 tablespoons brown sugar or honey (I used brown sugar)
2 teaspoons instant yeast OR 1 packet active dry yeast*
1 1/4 cups lukewarm milk (I used almond milk)
3/4 cup raisins or currants (optional) (I used dried cranberries)
*If you use active dry yeast, dissolve it in the warm milk before combining with the remaining ingredients.
Manual Method: In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead dough, by hand (10 minutes) or by machine (5 minutes) till it’s smooth. Place dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it’ll become quite puffy, though it may not double in bulk. Shape as directed below.
Bread Machine Method: Place all of the ingredients (except the fruit) into the pan of your machine, program machine for manual or dough, and press Start. About 10 minutes before the end of the second kneading cycle, check dough and adjust its consistency as necessary with additional flour or water; finished dough should be soft and supple. Add the raisins or currants about 3 minutes before the end of the final kneading cycle. Shape as directed below.
Shaping: Transfer the dough to a lightly oiled surface, and shape it into a log. Place the log in a lightly greased 9 x 5-inch loaf pan, cover the pan (with an acrylic proof cover, or with lightly greased plastic wrap), and allow the dough to rise for 45 minutes to 1 hour, till it’s crested 1 to 2 inches over the rim of the pan.
Baking: Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking. Yield: 1 loaf.
mOMent: Another reason to make bread is the delicious pay-off when all is said and done. There’s nothing more rewarding than enjoying the fruits of your labor. Think back to a time when you were able to enjoy the result of something that you created, remember how it made you feel. Ready to do it again?