I made oat bread today from the recipe on the back of my bag of Bob's Red Mill rolled oats. I used Rapadura in place of the turbinado sugar, bread flour for the white flour, and a packet of yeast which I believe is only 2 tsp rather than 1 Tbsp. I also added 1 Tbsp of Vital Wheat Gluten. It was delicious.
I think my next bread experiment will be the No Knead Bread Mark Bittman talked about on Good Food. (Oh, and those vegan twinkies, of course.)
But first, I need to figure out what kind of birthday cake Stefan will get this weekend. I was going to make little train cakes with my pan from Williams-Sonoma but I bought Curious George party favors and such so I feel like I shouldn't do a train. Not that he'll know the difference, of course.
the sheep free knitter 
Yummmm! I've been wanting to bake bread more… my first try was a wheat pizza dough which was OK, but certainly not the best thing I've ever made.
If you try it again, give the Vital Wheat Gluten a try, I think it made a huge difference for me.
mmmm…that looks GREAT! I am afraid of making bread. which is RIDICULOUS because I work with yeast in my lab. i'm such a freak.ok, what is vital wheat gluten? is that something that is UK specific?
Don't fear the bread! ;)I'm in California, so it's available in the US. The person I learned about it from used to live on the east coast of the US, so it should be out where you are. I think it's just gluten, honestly, kind of like bread flour has extra protein, this is just more of that same protein.