Honey Oat Bread Makes 1 9x5-inch loaf Ingredients 3 cups all-purpose flour (I used King Arthur All Purpose Bread Flour) 3/4 cups oats 2 1/4 teaspoons instant yeast 1 1/2 teaspoons salt 1 cup milk 1/4 cup lukewarm water 2 tablespoons unsalted butter or margarine 1/4 cup honey 1 1/2 to 2 tablespoons milk/water or warmed honey 1 1/2 to 2 tablespoons oats In a large bowl combine the flour, oats and salt. In a small bowl, or two cup (450 ml) measuring cup, warm the milk so that its hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey. Stir in the yeast. Be careful not to make your milk too hot otherwise it will kill your yeast. Add the liquid ingredients to the bread maker, then add the dry ingredients and use the knead button. I allowed my breadmaker to knead my dough for about 30 mins, until I thought it looked like a nice well put together ball of dough. ***no breadmaker? Place into a bowl that has been sprayed with cooking spray and cover with cling wrap (make sure you spray cling wrap to prevent dough sticking to it) and leave in a warm place for about 1/2 to 1 hr or until doubled in size. Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9x5-inch loaf pan, cover with a clean dry towel, and allow to rise until doubled, about 1 to 1 1/2 hours. Preheat oven to 350 degrees (180 C). Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil. When the loaf is doubled again, brush the top with the milk or water or warmed honey and sprinkle with the oats. Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven. Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees. Transfer to a wire cooling rack and allow to cool completely before serving. *** no breadmaker. Add dry ingredients to mixer bowl then Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough. Knead in the mixer, with the dough hook attachment, for 10 minutes, until the dough is smooth and elastic (if you’re making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient). If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon (5 ml) at a time, to soften it up. Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1/2 to 1 hour. then following instructions as above Follow me Friend me and join my group! facebook/groups/GetSkinnywithCindy 100% natural! NO wraps! NO shakes! NO fake food! NO hormones!! Start here-->> cindybridges.EatLessFeelFull/?SOURCE=full
Posted on: Wed, 26 Mar 2014 18:21:31 +0000
Trending Topics
Recently Viewed Topics
© 2015