This is my go-to bread, the recipe I make most frequently. It’s sturdy enough to stand up to sandwiches, but also makes good toast, and is savory enough, despite the honey, to complement any meal.
A loaf baked in a 9-by-5-inch pan will just fit into a gallon-size zip-top plastic bag (you might have to eat a couple of slices first to shorten the loaf, poor you!). And because the honey attracts moisture, the bread will keep for up to a week stored that way. It’s always long gone before it can go stale, at least in my house.
|1¼||cups whole milk, plus more as needed|
|2||tsp. active dry yeast|
|3||cups all-purpose flour, plus more for kneading|
|1||cup rolled oats (not instant), plus more for sprinkling if using the egg wash|
|2||Tbsp. salted butter, melted and cooled|
|1||large egg, for the optional egg wash|
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This content is from the book The Feast Nearby by Robin Mather.
Most of the time with cooking and eating, the rules are clear.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite