When I was really busy this past fall one of the things I missed most was making my own bread.
Maybe I’m spoiled, but I worked at a bakery for years and I got used to having warm, homemade bread. It’s kind of the best thing ever.
My mum used to make bread occasionally and it was usually this recipe. When I finally figured out how to make bread after watching at the bakery, it was a surprise that, “oh, well anyone could do this”. What I figured was that making bread must be difficult, because really most people don’t do it.
The point is I love making bread, and to be honest this recipe will probably always be my top choice. It makes the absolute best toast I have ever had. Anyone who knows me knows that toast is my favourite. I’ve also used it for french toast, sandwiches, you name it and again…the best!
You’ll probably even find that it’s the kind of bread that has to be cut into warm.
- 1/4 cup butter
- 1 1/2 cups rolled oats
- 1/2 cup maple syrup
- 2 teaspoons of salt
- 1 tablespoon dry active yeast
- 1 tablespoon brown sugar
- 6-8 cups of all purpose flour
- In a large bowl combine butter, oats, maple syrup, and salt. Boil 2 cups of water (I use the tea kettle) and pour into the bowl, stir.
- In a small bowl mix together yeast and brown sugar. Add 1/2 cup of warm water.
- Place the small bowl into the large bowl, this keeps the yeast warm while it proofs.
- After about 5 minutes, or when yeast has doubled in size, mix into the oat mixture.
- Now add flour, 2 cups at a time, until you can handle the dough for kneading. I usually end up using 6 cups of flour.
- Knead until the dough is elastic and not sticky. Spray the large bowl with non-stick cooking spray and place the dough in, spray the top and cover with plastic wrap. Rise for 1 hour in a warm place. Meanwhile grease/ spray two loaf pans.
- When the dough has risen punch down, knead briefly, and divide in half.
- Now take one half of the dough and pat it out into a rectangle about 11×8 inches.Take one half and hold it past where the middle is, then repeat with the other side. Push down a bit.
- Now starting at the bottom roll the dough up, this should be tight. Pinch the seam together well. Pinch the ends, and it will look like a little log.
- Repeat with remaining dough, and place into loaf pans.
- Rise for another 30 to 45 minutes. Covered with that piece of plastic wrap again.
- Preheat the oven to 350 degrees F while it is rising. When done rising bake for 30 to 45 minutes, or until golden brown.