An easy-to-make, no-knead bread, well suited for beginning bread bakers.
1/4 cup sugar
1 cup quick-rolling oats, or cornmeal
1 package (2 1/4 teaspoons) active dry yeast
2 teaspoons salt
2 large egg yolks
1/3 cup corn oil
1 cup dry milk powder
4 cups all-purpose flour
Great two 9x5-inch loaf pans. Mix 1 1/2 cups of lukewarm (105 to 115 degrees F) water, sugar, and oats in a large bowl. Sprinkle the yeast on it and set aside for 10 minutes. Stir in the salt, egg yolks, corn oil, dry milk, and flour. Cover and let rise in a warm place for 30 minutes. Stir or work the dough with your hands for a few minutes (the dough will be sticky), then cover and let rise again. Divide the dough into two portions and place each into a loaf pan, pressing the dough into the pan with your hands. Cover and let rise until the dough reaches the top of the pan. Put a shallow pan of water on the bottom shelf of the oven. Place the bread into a cold oven, then heat the oven to 350 degrees F. Bake for 40 to 45 minutes until the bread sounds hollow when tapped.