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PEETA’S MULTIGRAIN BREAD

MAKES 2 LOAVES

Peeta brought this yeasty bread to Haymitch one morning and Haymitch had the bad grace to hand him a filthy knife to cut it. Ever respectful of the work and ingredients that go into a loaf of bread, Peeta opted to clean the knife before using it.

If you’ve never baked bread, this is a good recipe to use for your first time. It’s a very basic recipe that yields delicious results.

1 CUP WARM WATER (110 DEGREES)

1 PACKAGE ACTIVE DRY YEAST (2¼ TEASPOONS)

1 TABLESPOON WHITE SUGAR

6 CUPS WHEAT BREAD FLOUR, DIVIDED

1 CUP MILK, ROOM TEMPERATURE

2 EGGS

2 TABLESPOONS BUTTER, SOFTENED

2 TEASPOONS SALT

¼ CUP FRESH THYME, CHOPPED

¼ CUP FRESH CHIVES, CHOPPED

1 EGG WHITE

2 TABLESPOONS WATER

In a small mixing bowl, dissolve yeast and sugar in 1 cup warm water. Let stand about 10 minutes.

In a large bowl, stir together the yeast mixture with four cups of flour, milk, eggs, butter, salt, thyme and chives. Add the remaining flour ½ cup at a time.

Turn dough out onto a lightly floured surface and knead about 8 minutes. The dough should be soft, smooth and not sticky.

Place dough in a lightly greased bowl, cover with a damp cloth and put in a warm area to rise for about an hour, or until double in size.

Grease 2 aluminum loaf pans. Punch down the dough and turn it out onto a lightly floured surface.

Knead gently for 1 minute and form into 2 ovals.

Place in loaf pans, cover with a warm cloth and let sit for another 40 minutes.

Preheat oven to 350 degrees.

Lightly beat the egg white and 2 tablespoons of water and brush over bread. Bake for 30 minutes.