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" I have a new theory that it is really difficult to mess up soft, sandwich-style bread, especially if you serve it warm from the oven. This week I unintentionally tested that theory while making this recipe for oat bread from Lynn&amp;#039;s Kitchen Adventures. I ran out of wheat flour so I had to fiddle with the flour ratios. When the dough ended up too wet, I kneaded in about an extra cup of flour. I used expired yeast, and forgot to add the melted butter at the right moment (I kneaded it in before the first rise).  We polished off the loaf before we went to bed last night, however, so it turned out pretty good, despite all my mess-ups. Which is just to say, if you&amp;#039;re too intimidated to make homemade bread, don&amp;#039;t be. If I can do it, you can. Here&amp;#039;s what I did:  First I mixed 1 1/4 cups warm water with 2 3/4 teaspoons active dry yeast. (I use the hot water from the tap.) Let that sit for 5 minutes, then added 2 tablespoons of sugar. At this point I should&amp;#039;ve added 2 tablespoons melted butter, too. I mixed 1/2 cup whole wheat flour with 1 cup oat flour (oats whirred in the blender until fine) and 1 cup white flour. This is what I got, a sticky, wet dough. I covered my work surface with lots of flour and dusted the dough with lots more, then started kneading for about 5 minutes, until it came together and looked like this:  I oiled a bowl and then turned the dough ball in the oil to coat. Then I rigged together a warm place for it to rise:  I heated a cup of water in the microwave for about a minute then put it in the back corner of the microwave. Added my covered dough, then closed the microwave. In an hour, my dough looked like this:  I punched it down, formed it into a loaf and put it in a greased loaf pan. I covered it and left it in a cooler spot, on the counter, because I was leaving it for more than an hour and I didn&amp;#039;t want it to rise too much. This is what I had after 90 minutes:  I heated the oven to 350F and when it had preheated I baked the bread for 45 minutes. The recipe recommended covering the loaf with foil after 20, but my bread didn&amp;#039;t get very brown so I left it uncovered the whole time. Leave in the pan for 10 minutes to cool, then serve with butter. Add this bread to a salad to make it dinner: 10 Satisfying Salads for Dinner Don&amp;#039;t forget to head over to Wednesday&amp;#039;s post to enter to win a membership to the stonesoup Virtual Cookery School. \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a48323/friday-bake-off-oatmeal-bread-8303/>