This recipe is adapted from one on the blog Homesick Texan.
|2||cups whole milk|
|1||cup oats (any kind but instant)|
|½||cup warm water (about 100 degrees)|
|2||tsp. sea salt|
|½||cup unsalted butter, at room temperature|
|5½||cups flour (any mix of whole wheat and unbleached white)|
Read Sarah Gilbert’s accompanying post on baking bread on Friday evening.
This content is from the Sarah Gilbert collection.
Going with the local grains
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident