Basic Bread Recipe

Makes: 4 loaves

Course: Breakfast, Side Dish

Servings: 24

Prep Time 15

Cook Time 45

Rising Time: 1 30

Total Time 2 30

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Ingredients

Oats:

½ cup water
1 cup rolled oats

Rest of the Dough:

4 cups water (warm)
2 Tbsp yeast
¼ cup white sugar (or honey)
¼ cup oil (vegetable or other neutral tasting oil)
1 Tbsp salt
10-12 cups all-purpose flour (can substitute whole wheat flour)

Instructions:

Combine 1/2 cup water and oats in a saucepan. Bring to a boil and cook until soft. Remove from the pan and cool until it won't kill the yeast.
Meanwhile, combine 4 cups of warm water, yeast, and sugar. Allow to sit until bubbly.
When the oats are cool, add them, the oil, and salt to the yeast mixture.
Add about 9 cups of flour and begin kneading. Add more flour as needed.
Knead for about 5 minutes or until the dough springs back when poked. Place in a greased bowl, cover with a towel, and allow to rest in a warm place until doubled (45-60 minutes).
When risen, remove from bowl and form into loaves. Place in greased loaf pans and allow to rest until doubled again. (The dough will stay indented when you poke it this time.)
Preheat the oven to 350° then bake 30-45 minutes or until golden brown.
Remove from the oven and the pans and place on a cooling rack. Brush with butter while warm.

Notes:

Make Ahead: Homemade bread is always the very best the first day, but it keeps well for a couple days or you can freeze it for a few weeks. It works best to use it as toast if you freeze it.

Diet: Dairy Free, Egg Free