This is another recipe my mom has shared with me. It is by far one of my favorite breads to eat. Not to mention all of the good-for-you fiber it packs!Oat Bread
1 cup oats
2 cups boiling water
1/3 cup warm water (to activate yeast)
2 Tbl yeast (preferably rapid rise yeast)
1/2 cup honey
1 Tbl salt
2 Tbl melted butter (I always substitute vegetable oil and it works the same)
1-1/2 cups wheat flour
3 cups white flour (preferably bread flour)
In mixing bowl, add oats and boiling water to soak and soften. Meanwhile, place yeast and 1/3 cup water in a small bowl/mug to allow yeast to activate. Once the oats have softened a cooled a little, but are still warm, add the honey***, salt, butter and yeast mixture. Mix together, then add flours. Continue mixing until dough pulls away from the side of the bowl. Let rise, covered, until doubled^^^. Spray 2 loaf pans with cooking spray and dust with oatmeal. Shape dough and place in pans. Lightly drizzle loaves with honey and then sprinkle with oats. Let rise again until the dough reaches the top of the pan. Bake in a preheated 350 F oven for 30-40 minutes (This crust stays soft, so just make sure that when you tap the top it doesn't sink and that the loaf is golden brown.).
*** To easily measure honey, spray the measuring cup with cooking spray.
^^^ This dough is sticky, so I like to place a tablespoon or two of vegetable oil in the bottom of the bowl I let the dough rise in. Not only does this keep the dough from sticking to the bowl, but it helps keep it moist.
1 cup oats
2 cups boiling water
1/3 cup warm water (to activate yeast)
2 Tbl yeast (preferably rapid rise yeast)
1/2 cup honey
1 Tbl salt
2 Tbl melted butter (I always substitute vegetable oil and it works the same)
1-1/2 cups wheat flour
3 cups white flour (preferably bread flour)
In mixing bowl, add oats and boiling water to soak and soften. Meanwhile, place yeast and 1/3 cup water in a small bowl/mug to allow yeast to activate. Once the oats have softened a cooled a little, but are still warm, add the honey***, salt, butter and yeast mixture. Mix together, then add flours. Continue mixing until dough pulls away from the side of the bowl. Let rise, covered, until doubled^^^. Spray 2 loaf pans with cooking spray and dust with oatmeal. Shape dough and place in pans. Lightly drizzle loaves with honey and then sprinkle with oats. Let rise again until the dough reaches the top of the pan. Bake in a preheated 350 F oven for 30-40 minutes (This crust stays soft, so just make sure that when you tap the top it doesn't sink and that the loaf is golden brown.).
*** To easily measure honey, spray the measuring cup with cooking spray.
^^^ This dough is sticky, so I like to place a tablespoon or two of vegetable oil in the bottom of the bowl I let the dough rise in. Not only does this keep the dough from sticking to the bowl, but it helps keep it moist.
Tari, I found this blog with some cute ice cream cookies. Take a look and see if you want to add it to your blog. http://partiesandholidays.blogspot.com/2009/04/ice-cream-cookie-cups.html.
ReplyDeleteI found your blog through Cass's blog...I tried this recipe and I adore it! Its my new every-day use bread. so yummy and soft and perfectly chewy. Plus that honey taste is delicious. Thanks so much for sharing!
ReplyDeleteOh, and I didn't have bread flour, so i looked online and found that to make it yourself, you add 1 T gluten per cup of flour. I agree that bread flour makes a big difference! (I have a bread recipe for 100 percent whole wheat flour that includes gluten, its what makes it all stick together and act like regular bread)
ReplyDeleteI made this yesterday and we really liked it. I posted the recipe on my blog (with credit to you) so hope you don't mind.
ReplyDeleteThanks for the tip Emily, and Valerie you are more than welcome to share the recipe (and thanks for the credit!).
ReplyDelete