Although the recipe is slightly more complex than the average yeasted loaf, the extra time spent soaking the steel-cut oats for 30 minutes is well worth it! The loaves are dense and substantial, but still soft enough to use for sandwiches. (P.S. Amazing toast.) I have also found that this bread lasts well through the week, not going as hard and stale as many homemade loaves I've tried in the past. The recipe yields two 9-inch or three 8-inch loaves, and I highly recommend making the entire batch and freezing your leftovers -- either unbaked, well-wrapped lumps of dough, to be thawed, left to rise, and baked at a later date, or well-wrapped, fully-baked loaves. Either way, you're saving yourself tons of prep in the future!
Do you make your own bread? What do you look for in a homemade loaf of sandwich bread?
1 comment:
I should really make bread more often! As it happens, I have a friend with a sourdough starter, and I get her second loafs a reasonable amount of the time. But I should clearly be making my own the rest of the time!
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