Country Bread
By Yankee Magazine|Nov 10 2008|
An easy-to-make, no-knead bread, well suited for beginning bread bakers.
Yield:
2 loaves
Ingredients
1/4 cup sugar
1 cup quick-rolling oats, or cornmeal
1 package (2 1/4 teaspoons) active dry yeast
2 teaspoons salt
2 large egg yolks
1/3 cup corn oil
1 cup dry milk powder
4 cups all-purpose flour
Instructions
Great two 9×5-inch loaf pans. Mix 1 1/2 cups of lukewarm (105 to 115 degrees F) water, sugar, and oats in a large bowl. Sprinkle the yeast on it and set aside for 10 minutes. Stir in the salt, egg yolks, corn oil, dry milk, and flour. Cover and let rise in a warm place for 30 minutes. Stir or work the dough with your hands for a few minutes (the dough will be sticky), then cover and let rise again. Divide the dough into two portions and place each into a loaf pan, pressing the dough into the pan with your hands. Cover and let rise until the dough reaches the top of the pan. Put a shallow pan of water on the bottom shelf of the oven. Place the bread into a cold oven, then heat the oven to 350 degrees F. Bake for 40 to 45 minutes until the bread sounds hollow when tapped.
Notes
From The Old Farmer’s Almanac Everyday Cookbook
