Today was one of those blue and gold days that come along in early fall, blessedly cool at night and just exactly warm enough during the day. The sort of day that calls for taking a walk – or making bread. My car is in the shop and The Squire was at church, so I chose to make bread.
I have a favorite oatmeal and Honey recipe, and since we were just about out of bread I decided to make a double batch. Math was never my strong suit, but even I can normally do “two times”, but not today. I had so much excess liquid that I ended adding another cup of flour and half a cup of oatmeal. So – we have three loaves instead of two. There’s no problem with that, but I had to dig around for another bread pan.
And without further ado:
Honey Oatmeal Bread – 1-1/2 pound size
1-1/2 cup water
1-1/2 tablespoons oil or butter (I use butter)
4 tablespoons honey
1 teaspoon salt
3/4 cup oatmeal, quick or regular
3-1/2 cups unbleached flour, plus 2 tablespoons gluten if desired
1 package yeast, or 2-1/4 teaspoons
Bake at 350 for 25 minutes, or loaves register 190 internally, or sound hollow when tapped.
Double at your own risk!
thisendoftheswamp 
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