Maple Oatmeal Bread

Ah bread. I missed the sweet tempting fresh-out-of-the-oven mouth watering aroma this summer.  Aren't you glad it's not insanely hot anymore and it's actually nice to turn the oven on for a change? 

Funny thing about this particular bread was that I made it way back in May.  Yup.  Kept this little gem from you all summer.  The thing was that it made two loaves.  Oh me and the rest of the Blockos devoured the first loaf like a swarm of locust.  But the second loaf?  I stuck that bad boy in the freezer.  I was curious how he would hold up.

So I waited. And waited.  And waited.   Finally, at the end of July, I carefully let the precious loaf defrost in the fridge.  It was no where as wonderful as the fresh loaf, but it made some kickin toast. 

Head on over to The Fresh Loaf for the Maple Oatmeal Bread recipe.
2 1/2 cups boiling water
1 cup rolled oats
1 package dry yeast
3/4 cup maple syrup
2 teaspoons salt
1 tablespoon oil
5 cups flour

Put the oats into a bowl. Pour the boiling water over the oats and set aside for an hour.Mix the yeast, syrup, salt, and oil into the oats. Mix in 3 cups of the flour. Cover the bowl and let rise for an hour. Add more flour, 1/2 cup at a time, until the dough is the correct consistency. Knead for 10 minutes. Cut the dough into two pieces, then shape it into loaves and place in greased loaf pans. Cover and let rise another 45 minutes. Bake at 350 for 40 - 50 minutes. Makes 2 loaves