I"m not sure whether it's the chill of the evening air that comes with the first days of autumn, whether I'm seeking comfort from the uncertainty with financial markets & elections, or whether it's just the general slowdown, settle-in mentality that comes with being a month into the new school year, but in any case, with the autumn equinox comes my itch to bake (and eat!!) good, home-made bread. And while Lancaster County has plenty of places to buy good bread, nothing beats the smell of a house where bread is baking.
I'm a traditionalist here--while I do use my KitchenAid, I also hand-knead. No bread machines!!
My most favorite bread is Rabbit Hill Inn's Oatmeal Molasses Bread. The recipe is from the cookbook "Soup & Bread" by Crescent Dragonwagon, (ISBN-13: 9780894807510) and can be found here.
Every time I've baked this bread, I've gotten good comments. It's a hearty, flavorful bread, but isn't overly dense. It's great paired with a hearty beef-based vegetable soup.
Enjoy!
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