Sunday, August 7, 2011

Jam On It :: Easy Little Bread

Baking a loaf of bread from scratch - there's no better feeling. Except for when you actually get to eat said loaf of bread. Whatever your toppings of choice, there's really no substitute for warm freshly baked bread. 

But of course, it can also be very intimidating and most people just don't have the time or patience for it. Sometimes, it is a giant headache. But sometimes, it's awesome. So, if you've ever wanted to bake a loaf on your own but were too scared, please give this Easy Little Bread recipe a try! I found this recipe on 101 Cookbooks and was intrigued by the home-y, simple approach.  It's not messy (no kneading) and the bread is hearty and delicious. This loaf was our Sunday night dinner and I think we'd be perfectly happy if this was a weekly meal. 

Easy Little Bread 

1 1/4 cups / 300 ml warm water
2 teaspoons active dry yeast
1 tablespoon runny honey
1 cup / 4.5 oz / 125 g white flour
1 cup / 5 oz / 140 g whole wheat flour
1 cup / 3.5 oz / 100 g rolled oats (not instant oats)
1 teaspoons fine grain sea salt
2 tablespoons butter, for brushing

1. Dissolve the yeast and honey in warm water. Let stand for 5 to 10 minutes. 
2. Meanwhile, sift the flours, oats and salt in a large bowl and grease an 8 cup bread pan with softened butter. 
3. When the yeast mixture looks foamy, add the dry ingredients and mix well. 
4. Pour the batter into the pan. Cover with a damp kitchen towel and let it rise in a warm dry place for 30 minutes. 
5. Pre-heat your oven to 350F/180C. Bake the bread for 35-40 minutes. 
6. Remove loaf from the oven. Run a paring knife along the edges to loosen up the loaf and turn the loaf out onto a wire rack to cool. 
7. Optional - Brush the top of the loaf with softened butter to give it an extra buttery crust. 

Slice and eat!

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