While everyone is rushing out to drain the supermarkets of bread, milk and eggs, I decided to create a snowstorm oatmeal bread to get us through the 24-36 hours during which the roads will be treacherous and impassable. New jersey may not be the best, but for sure we do know that within 48 hours of the snow ending, we will surely be able to replenish our supplies of necessities that somehow we managed to consume in just 1 – 2 days. At this very moment, the bread is baking in the oven and the smell of freshly baked bread is emanating throughout the house. As a side note, there is no snow and no need to panic that I might be stuck at home for 24-36 hours without BREAD!


1 cup water at 120 degrees F
2 tsp active dry yeast
1 cup bread flour

Combine the above ingredients in the stand mixer bowl and let sit at room temperature for 120 minutes. I normally cover with plastic wrap and place the bowl in the oven. The mixture should be bubbly and warm during this time. If not, your yeast was not good.

2 pkts Quaker instant oatmeal
2 cups bread flower
1 tbsp diastatic malt
1 tbsp whey
q tsp salt
4 tbsp 2% milk

After the two hours has elapsed, combine the oatmeal, bread flower, malt, whey, yeast and salt and add to the mixer bowl. Add the milk and mix with the bread hook for 12 minutes. Remove the dough ball from the mixer bowl, lightly grease the mixer bowl with olive oil, return the dough ball