Today is a special kind of day.
Today’s day is the kind where you get to snuggle in with people you love. The kind where you sink a few chocolate chips into the bottom of your coffee. The kind where you build forts and watch movies and have pillow fights.
It’s hurricane day. Which, for us, probably means some downpours and lots of wind. So, we’re taking the opportunity to have a play day.
The nerf guns are already out. Sheets have been draped from the ceiling. Andy is currently using his imagination with toilet paper. The fun is about to begin, kids.
However, before you make a fort – make sure you hire some decent security:
Before we embark on our homely adventures, I wanted to pass along a recipe for Easy Little Bread. It’s something that’s a cinch to pull together because you probably have all the ingredients in the pantry, and it takes just 30 minutes of rise time. No kneading required. It’s just that simple.
This is the perfect thing to make on such a blustery day. It’s full of little crannies and nooks. It’s oaty and wheaty, but not too dense. It’s perfect with a spread of butter and a drizzle of honey.
This is the kind of bread that says “home.”
Make it with your family today. You’ll be happy you did.
Easy Little Bread Recipe
1 1/4 cups warm water (105-115F)
2 teaspoons active dry yeast (one packet)
1 tablespoon runny honey
1 cup unbleached all-purpose flour
1 cup whole wheat flour
1 cup rolled oats (not instant oats)
1 1/2 teaspoons fine grain sea salt or kosher salt
2 tablespoons butter, melted, for greasing loaf pan
In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes, until the yeast blooms and swells a bit – 5 – 10 minutes.
In the meantime, mix the flours, oats, and salt in a large bowl. Add the wet mixture to the dry and stir very well.
Brush an 8-cup loaf pan generously with some of the melted butter. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.
Preheat the oven to 350 degrees with a rack in the middle. When ready, bake the bread for 25 minutes, then check on it. Insert a toothpick to the center. If still doughy, return it for 5 – 10 minutes longer. If clean, remove from the oven and turn the bread out of the pan quickly. Let it cool on a rack so it doesn’t steam in the pan. Serve warm, slathered with butter.