Tonight I am trying again. In honor of this heroic effort to make dinner, I thought I'd share the bread recipe. (Also, lots of people have asked me for this bread recipe - check out King Arthur Flour's website: kingarthurflour.com for more good stuff!) Let me know if you make this bread, and how it works out!
In further food news, I'm still thinking about my 6 meal shuffle. Haven't really made much progress on that. What I have done on the food scene is recommit to trying something new each week and try to relax. Both commitments are helping. I'll still write my 6 meal shuffle post before the month is out! Also, I loved your suggestions Meredith, Marcus and Blythe. THANK YOU!!
Oatmeal Bread - from the back of King Arthur's Bread Flour
3 cups King Arthur Unbleached Bread flour
1 cup rolled oats (old fashioned oats)
2 tablespoons butter or margarine
1 1/2 teaspoons salt
3 tablespoons sugar or honey
2 teaspoons instant yeast OR one packet active dry yeast
1 1/4 cups lukewarm milk
* Dissolve the yeast in the warm milk before combining with the other ingredients.
Manual/mixer instructions: In a large mixing bowl, or in the bowl of your electric mixer, combine all of the ingredients, mixing to form a shaggy dough. (I add the ingredients in this order: warm milk+yeast mixture, honey, melted butter, oats, salt, flour.) Knead dough by hand (10 minutes) or my machine (5 minutes) till it's smooth. Place dough in a lightly greased bowl, cover and allow it to rest for an hour; it'll become quite puffy, though it may not double in bulk. (I spray a little cooking oil spray in the actual pans I'll be baking in. Then I divide the dough and place the two dough balls in the pans. Then, I cover with a damp dishcloth and leave it for about an hour or more.)
After you've let the dough rest/rise, preheat the over to 350 degrees. Take out the dough and knead each loaf for a bit. Then, shape it into a little log and place it back into the baking pan. Cut a slit into the top of each loaf to vent the steam. Bake for about 35-45 minutes.
My notes... The directions in the real recipe call for a punch down after an hour, followed by shaping and an additional rise for 1 1/2 hours and, eventually, baking as one large loaf. I really like how it turned out when I made this for the first time as two loaves. I eliminated the second rise and just baked the loaves after the first rise in the two loaf pans. The bread is slightly sweet (even more so because I drizzle some honey into the steam vent on the top of each loaf) and maybe denser than it would be if it had a chance to rise again. Then again, I don't have all day! We like having two smaller loaves. This bread is delicious toasted with butter. Oh so good!