This past weekend.

I have really missed Visiting Teaching. It was fun to finally go visiting teaching for the first time in months yesterday. It is also fun to visit with people who are much are older than you....different life experiences and fun conversations.

My mom and I made oatmeal honey wheat bread to bring to our sisters:
2 cups milk
1 cup old-fashioned rolled oats (not quick-cooking) plus additional for topping if desired
1/2 cup warm water (105-115°F)
2 Tbsp active dry yeast
1/3 cup mild honey
1 Tbsp molasses
1/2 stick (1/4 cup) unsalted butter, melted and cooled, plus additional for buttering pans
5 cups white whole-wheat flour
1 tablespoon salt
Vegetable oil for oiling bowl

1 large egg, lightly beaten with 1 tablespoon water (optional)
Special equipment: 2 (8- by 4-inch) loaf pans

Heat milk in a 1 1/2- to 2-quart saucepan over low heat until hot but not boiling, then remove pan from heat and stir in oats. Let stand, uncovered, stirring occasionally, until cooled to warm.

Stir together water, yeast, and 1 teaspoon honey in a small bowl; let stand until foamy, 5 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir yeast mixture, melted butter, molasses and remaining honey into cooled oatmeal.

Combine ingredients in stand mixer with wooden spoon, then knead with bread hook 5-7 minutes.Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl loosely with plastic wrap and a kitchen towel; let rise at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.

Lightly butter loaf pans. Turn out dough onto a lightly floured surface and knead several times to remove air. Divide dough in half and shape each half into a loaf, then place 1 loaf in each buttered pan, seam side down, tucking ends gently to fit. Cover loaf pans loosely with a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.

Put oven rack in middle position and preheat oven to 375°F. If desired, lightly brush tops of loaves with some of egg wash and sprinkle with oats. Bake until bread is golden and loaves sound hollow when tapped on bottom, 35 to 40 minutes. (Remove 1 loaf from pan to test for doneness. Run a knife around edge of pan to loosen.) Remove bread from pans and transfer to a rack to cool completely, about 1 1/2 hours.

Bread keeps, wrapped in plastic wrap at room temperature, 4 days.


What else did I do this weekend....
-Friday night I visited with my friend Janet from BYU and we went and saw Leap Year- cute movie
-Saturday after working out and cleaning I went out to lunch with my friends Talina and Jason from BYU
-I went to the Draper temple and did a session
-Dropped by the library to pick up a book that was on hold
-Went to Costco and order a cake and bought some things
-Went home and started the bread making process
-Sunday we finished the bread and went to church and then Visiting teaching
-We still have two more sisters to visit- we have four assigned to us which is new to me
-And then I spent the rest of the weekend reading the last book of the Mistborn trilogy called Hero of ages- really good trilogy by the way
-In my spare time I missed my husband....I am so excited to see him this upcoming weekend.