Honey Oat Bread

I sustain myself with simple foods. Foods I can rip by hand—tangerines and loaves of bread. Food I ate when I lived in San Antonio and didn’t have enough money for gas, but still had enough for to make cakes. Simple foods, delicate. Tactile and necessary. I bread a bit of crust off and feed it to Milo. My parents’ dog, Jack, gets jealous and he gets some, too.  I ate this bread for three days, with butter and jam and before bed.  I ate it with crumbs on the plate and then got another slice. It sustained me when I was busy, not wanting to work. Not wanting to get out of bed. Not wanting to check the mail or pay my bills or feed the animals.  I get like this sometimes. Not often, but sometimes. And I wait it out, keep busy. Stay quiet. Eat when I have to and wait for morning to come. 

Honey Oat Bread, makes two loaves

Ingredients:

• 1 cup whole milk
• 1 cup water
• ½ cup honey
• ¼ cup brown sugar
• 2 teaspoon salt
• 1 cup oats, plus more for top of bread
• 3 tablespoons butter, divided (one of those tablespoons melted)
• ¼ cup beer
• 1 ¼ cup yeast (I use Red Star Yeast)
• 4-5 cups AP flour

Directions:

1. In a medium saucepan combine milk, water, honey, sugar, salt, oats, 2 tablespoons of butter, and beer
2. Heat on medium, stirring often until small bubbles appear on rim of liquid and butter is melted
3. Remove from heat and allow to cool until warm to the touch
4. Pour into the bowl of a stand mixer, fitted with the paddle attachment, and sprinkle in yeast
5. Allow to stand for ten minutes for yeast to bloom. Small bubbles will appear, but as this is a heavy liquid starter, it will not be foamy
6. Turn mixer on and begin adding flour, one cup at a time. Do this slowly and allow for each cup to be fully incorporated before adding the next
7. When dough is just formed, switch attachment to the dough hook
8. Mix on medium-low for 5-7 minutes until dough is turned on hook and not sticking to the sides
9. Set into a well-oiled bowl and allow to rise, covered with a towel, for one hour
10. When doubled in size, punch down and divide into two loaves
11. Rest 20 minutes
12. While dough is resting, prepare the 2 loaf pans and preheat oven to 350*F and melt remaining tablespoon of butter
13. Gently shape each half into a loaf shape, careful not to deflate dough, and place into pans
14. Brush with melted butter and sprinkle oats on top
15. Bake for about 25-28 minutes, checking at the 20 minute mark for any heavy browning or burning
16. Remove and cool before eating. Can be kept in airtight container for up to 3 days (but fresh bread is always the best bread!)