You know what makes me feel like a bad ass in the kitchen? Making bread from scratch. Before I took cooking classes, I was pretty intimidated by making my own bread. There’s a lot that can go wrong! Once I was taught the basics, I wasn’t scared anymore. While I love homemade bread, I don’t make it nearly enough.
Oatmeal Sandwich Bread
Recipe from Eat, Live, Run
1 1/3 cup warm water
1.5 teaspoons active dry yeast
370 grams all purpose flour
48 grams old fashioned oats
14 grams sugar (1 tablespoon)
2 teaspoons kosher salt
1 tablespoon soft unsalted butter
additional oats for rolling
1. Fill a bowl with the warm water, sprinkle in yeast, and let sit for about 3 to 5 minutes to dissolve the yeast.
2. In the bowl of a KitchenAid mixer with the dough hook (or a bowl with your hands), mix the flour, oats, sugar, and salt. Add the butter, and slowly mix in the yeasty water. Knead for 4 minutes with the mixer on a slow speed, or by hand for about 8 minutes. The dough will be sticky. Let the dough rise in the bowl, covered with a damp towel or plastic wrap for 60-90 minutes, or until doubled in size.
3. Remove dough from the bowl, and place on a lightly floured surface. Punch the dough down, by literally punching the dough in the middle. Cover again and let sit another 20 minutes. Meanwhile, grease your loaf pan.
4. Form your dough into a loaf. Roll it in additional oats. Place dough into greased loaf pan, cover again, and let rest another 45 minutes. Preheat oven to 475 degrees. Once dough has risen again, turn oven down to 375 degrees, and place loaf in the oven for 45 minutes. Do not open the oven to check on it. After 45 minutes, if the bread does not seem brown enough, leave in for another 5 minutes.
5. Remove bread from the oven, and then from the loaf pan. Do not let it cool in the loaf pan or the bottom could become soggy. Let it cool on a wire rack for 30 minutes before slicing into pieces.
Notes: As Jenna mentions in her post, you should really use some sort of scale to get the best results with bread. I did break down the sugar, salt, and yeast into “normal” measurements for you, because I felt it was just easier to make it like that, since the measurements were so small.