Spring Break doesn't mean taking a break

So, even though I've been on Spring Break the past couple of days, I've been conscious of my personal change. It hasn't been too difficult to keep up with, since I just went home for break, and have spent much of the week at home with my family. My mom did our grocery shopping for the week, but I have convinced her to start using reusable bags, and she now has almost enough for her whole week grocery run. Also, since being home, I do not go out to eat in restaurants, and rather help my mother cook. My younger sister has recently become vegetarian, and so my family has been learning more vegetarian recipes. Over the course of the week, I helped my mom out with many meals, and learned how to make homemade bread, which I was the most excited about.

The bread is Oatmeal Molasses Bread.

Combine 1 cup uncooked regular oats and 2 cups boiling water, stirring well. Let stand 20 minutes or until 115 degrees. (Putting in the freezer can speed up the process if on a time crunch.)

Combine 2 packages active dry yeast and 1/3 cup warm water in a measuring cup and let stand for 5 minutes.

Combine yeast, oats mixture, 1/2 cup molasses, 1/4 cup honey, 2 tablespoons of softened butter, and 2 1/2 teaspoons of salt and mix well. Add 2 cups of whole wheat flower and stir until smooth. Gradually add an additional 4-5 cups of all purpose flour until dough is soft and smooth.

Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 8 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk. (A good place to let rise is in a slightly warmed oven.)

Punch dough down and divide in half; roll 1 portion into a 14x7 inch rectangle. Roll up dough, starting at the narrow end, pressing firmly to eliminate air pockets; pinch ends to seal. Place dough, seam side down, in a well-greased 9x5 inch loaf pan. Repeat for the second portion of dough. Brush loaves with a lightly beaten egg and sprinkle with 2 Tablespoons of oats. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.

Bake at 350 degrees for 30-35 minutes or until loaves sound hollow when tapped. Remove from pans immediately and let cool on wire racks.

The whole process takes about 2 hours, and yields 2 loaves of delicious bread!