It’s that time of year again! My family always requests a loaf or two of my homemade bread for our holiday feasts. This bread will be part of out Thanksgiving meal again this year. This recipe makes two loaves. I usually make the second loaf into cinnamon bread. This is easily done by folding in about 1/2 cup of brown sugar, cinnamon to taste, and about 1/2 cup of raisins into the dough before baking. This year, due to someone in the family not liking raisins, (Not naming any names here, Janessa) I’m going to try dried cranberries instead.
2 Packages Baking Yeast
1 Tablespoon Sugar
- 1 Tablespoon Oil
1 ½ cup Lukewarm Water (It is very important to get the temperature right.)
3 Cups Flour. You can use a mix of flours.
½ Cup Oats
- 1 Tablespoon Sesame Seeds
Pour the lukewarm water into a large mixing bowl. Add the yeast, oil, and sugar, then stir just enough to mix. Dump in the flour and oats all at once and stir until just mixed. Cover with a clean cloth and put in warm spot until doubled in size—about 2 hours. Place bread dough onto floured surface and flour your hands well. Knead lightly. The recipe say that you do not have to knead the dough, but I like to, so I do it anyway. Skip that step if you don’t. Shape into loaves and put into oiled bread pans. Sprinkle with the sesame seeds. Bake at 350 for 25-30 minutes, until browned on top, and it sounds hollow when you thump it. Remove from oven, and take out of pan and place on rack. Let cool. It’s hard to wait because it smells so good, but it will slice better.