Homemade Country Loaf

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With just a few key ingredients and a little bit of time, a loaf of homemade bread is fresh from the oven and ready to share. Keep your kitchen warm and draft free for the best bread-baking conditions.

COOK TIME
95

TOTAL TIME
120

INGREDIENTS
2 1/4 teaspoons active dry yeast
2 tablespoons granulated sugar
3 cups unbleached bread flour
2/3 cup warm milk (100 degrees F)
2 tablespoons melted butter
1 whole egg, plus 1 yolk
1/4 cup oat bran, plus 1 teaspoon
1 1/4 teaspoons fine sea salt

PREPARATION
1. Make the dough: Heat oven to 425 degrees F. Stir the yeast, sugar, 1 cup flour, and the milk together in a medium bowl. Cover with a clean, dampened towel and let stand for 45 minutes. Coat a large bowl with the butter and set aside. Stir the egg, yolk, 1/3 cup water (100 degrees F), remaining flour, 1/4 cup oat bran, and salt into the yeast mixture until a shaggy dough forms. Place the dough on a floured work surface and knead until supple — about 10 minutes. Shape into a ball and place in the buttered bowl — turn to coat. Cover the bowl with the towel and let dough rise until doubled — about 1 hour.

2. Bake the bread: Lightly coat a 9- by 5- by 3-inch loaf pan with vegetable oil. Punch down the dough, transfer to a floured surface, and knead for 2 minutes. Form dough into a log, place in the pan, cover with the towel, and let rise until doubled — about 20 minutes. Brush the top of the loaf with a little milk and sprinkle with the remaining oat bran. Bake on the lower shelf until bread is browned and sounds hollow when tapped — 20 to 25 minutes. Cool on wire rack. Do not slice while loaf is hot.

NURTITIONAL INFORMATION
(based on individual servings)
Calories: 116
Total Fat: 3 g
Saturated Fat: g
Cholesterol: 27 mg
Sodium: 170 mg
Carbohydrates: 20 g
Fiber: 1 g
Protein: 4 g

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