Oatmeal Bread

Home made bread. There just doesn't seem to be anything quite as good, and I just love the way the smell fills the house. I hadn't been able to make bread for the past two years. Well, I guess that isn't true. Let's say I hadn't succeeded in making bread in the past two years living at 7,500 feet - though others definitely do have success. So now that I am at just over a mile high, around 5,800 feet, success is mine once again. Below I listed the recipe I used, as well as the alterations I made. The only thing not noted is that my white flour is high gluten flour, but lowlanders don't need to worry about that, ha ha. I plan to try some more bread or rolls this weekend because I have just received a hand-me-down kitchen aid mixer - hurrah! Happy baking!

Oatmeal Bread from More with Less

Combine in a large bowl:
1c. quick oats (I pulsed reg. oats in the food processor)
1/2 c. whole wheat flour
1/2 c. brown sugar
1 T. salt (I used less)
2 T. butter

Pour over:
2 c. boiling water

Stir to combine

Dissolve:
1 pkg. dry yeast in
1/2 c. warm water
When batter is cooled to lukewarm, add yeast.

Stir in:
5 cups white flour (I used 4 c. white flour and 1 c. wheat germ)
When dough is stiff enough to handle, turn onto floured board and knead for 5-10 minutes. Place in greased bowl, cover, and let rise until doubled. Punch down and let rise again. Shape into 2 loaves and place in greased 9x5x3" pans. Bake at 350 for 30-40 minutes. Cool on rack, brushing loaves with butter for a soft crust.