Thanksgiving is zooming at us with rocket speed. Today might be Monday… but watch out! Thursday is coming into focus. Slow down and make some yeast bread. This recipe calls for apple cider which is prominent in the aroma. Welcome Thanksgiving week with a fresh loaf of bread. I think we all need something ‘to hold us up’ for the hard work of eatting a fantastic meal later! Oh yes, bring it on. Simple to make and bake, and totally wonderful to relax and taste the wholesome goodness of oats and apples.
1 c quick cooking rolled oats (not instant)
¼ c packed brown sugar
1 T butter
1 ½ t salt
¼ t nutmeg
1 ½ c apple cider
1 pkg or 2 ¼ t active dry yeast
About 3 ½ c flour, divided
In large bowl add oats, sugar, butter salt and nutmeg. Bring cider to boil, pour over oat mixture, stir well and cool to 110 degrees, (warm), about 20 minutes. Sprinkle with yeast and mix well. Let stand about 1 minute, then stir in ½ c flour. Mix well, then stir in 1 c flour. Cover tightly with plastic wrap and let stand in warm draft-free place until doubled in bulk, about 1 hour.
Stir down, add 2 c remaining flour or enough to make firm dough that leaves sides of bowl. Turn out on lightly floured surface and knead 5 minutes or until smooth and elastic.
Shape in loaf and place in greased 9 x 5 x3” loaf pan. Cover loosely and let rise in warm draft-free place until dough comes to top of pan, about 1 hour. Bake in preheated 350 degree oven 50 minutes or until top is quite brown (it will not sound hollow when tapped).