Enjoy this Easy Homemade Bread
With Fall in the air and cooler days it is so inviting to have the house filled with the aroma of baking bread. This recipe is one that we have enjoyed for many years. It is easy to make by hand but can be done in a bread machine.
Hearty Oat Walnut Bread
3-3 1/2 cups of all purpose or bread flour (divided)
1/2 cup of quick cooking oats
1/4 cup of brown sugar
1 1/2 teaspoons of salt
1 Tablespoon of margarine
1 package of Rapid Rise Yeast
1 1/4 cups very warm water (125-130 degrees)
Blend 1 1/2 cups of flour and the rest of the above ingredients together, then beat at medium speed for 2 minutes. Add 1/2 cup of finely chopped walnuts and enough of the remaining flour to make the dough easy to handle (it shouldn't stick to your fingers). If you have a dough hook on your mixer, you can knead it on low for 3 minutes, or by hand on a lightly floured board for 5 minutes.
At this point you can divide the dough in half and make two round loaves on a greased cookie sheet, or make into one loaf and place in a greased 1 1/2 pound loaf pan. Spread the top with melted margarine.
Cover and let rise in a warm spot in the kitchen until doubled, about 40 minutes.
Hint: If your kitchen is cool, turn your oven on to 175 degrees while you are kneading the bread. Once it reaches 175 degrees, turn the oven off and open the door to let the heat escape for a minute or two. Place the bread in the oven, leaving the oven door ajar while it rises.
Bake at 375 for 30-35 minutes. Immediately remove from cookie sheet or loaf pan. Cool on wire rack.
It slices nicely if you can wait for it to cool, however, it tastes so good warm, you won't care how it looks if you cut it when it comes out of the oven!
Serve it on a cutting board with a serrated knife and cut the slices at the table.
Serve this with homemade soup, stew or with chicken or tuna salad. When I serve this bread with tuna or chicken, I add a cup of dried cranberries.
Hearty Oat Walnut Bread
3-3 1/2 cups of all purpose or bread flour (divided)
1/2 cup of quick cooking oats
1/4 cup of brown sugar
1 1/2 teaspoons of salt
1 Tablespoon of margarine
1 package of Rapid Rise Yeast
1 1/4 cups very warm water (125-130 degrees)
Blend 1 1/2 cups of flour and the rest of the above ingredients together, then beat at medium speed for 2 minutes. Add 1/2 cup of finely chopped walnuts and enough of the remaining flour to make the dough easy to handle (it shouldn't stick to your fingers). If you have a dough hook on your mixer, you can knead it on low for 3 minutes, or by hand on a lightly floured board for 5 minutes.
At this point you can divide the dough in half and make two round loaves on a greased cookie sheet, or make into one loaf and place in a greased 1 1/2 pound loaf pan. Spread the top with melted margarine.
Cover and let rise in a warm spot in the kitchen until doubled, about 40 minutes.
Hint: If your kitchen is cool, turn your oven on to 175 degrees while you are kneading the bread. Once it reaches 175 degrees, turn the oven off and open the door to let the heat escape for a minute or two. Place the bread in the oven, leaving the oven door ajar while it rises.
Bake at 375 for 30-35 minutes. Immediately remove from cookie sheet or loaf pan. Cool on wire rack.
It slices nicely if you can wait for it to cool, however, it tastes so good warm, you won't care how it looks if you cut it when it comes out of the oven!
Serve it on a cutting board with a serrated knife and cut the slices at the table.
Serve this with homemade soup, stew or with chicken or tuna salad. When I serve this bread with tuna or chicken, I add a cup of dried cranberries.
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