Honey Oatmeal Bread

Honey, I’m ho-ome! Is there anything better than the smell of homemade bread baking in the oven on an autumn afternoon? This morning was a bit chilly and overcast, perfect for an afternoon of breadmaking. I don’t think I’ve baked yeast bread in a year. Thankfully, my skills weren’t too rusty.

We made BLT’s with thick, toasted slices for dinner…yum!

Honey Oatmeal Bread

When I purchased my first Kitchenaid stand mixer, I discovered that the recipes in the instruction book were wonderful. You can find the recipe on page 53.

Substitutions: rapid rise for the active yeast and a whole egg for egg white.

Notes:

  • Be sure and get quick-cooking oats for a light bread.
  • Microwave the water, honey and butter until it registers 130 degrees, then quickly whisk in the eggs.
  • The dough will be a bit sticky, this is okay because the oats will absorb moisture as the dough rises.
  • A wonderful trick to a successful first rise (proof) is to heat a large crockery bowl with hot water. It really makes a difference. When the dough is ready, dry the bowl and add enough olive oil to coat the sides liberally. Roll the dough around and flip so it is coated with the oil. Cover the dough with a clean tea towel that has been rinsed in hot water and rung out.
  • When first rise is complete, knead the dough for five minutes, then place back in the bowl to rest (if you don’t, it will be too tight to work with). Meanwhile, grease pans LIBERALLY, especially the top edges.
  • Divide dough in half and roll each half into a rectangle. Roll the dough tightly to form a loaf, pinching the sides and seam tightly until they seal. Place seam-side down into loaf pan and push the dough down until it is evenly conformed to the loaf pan.
  • Cover with the damp towel and let rise until completely doubled.

Baking Tips:

Preheat oven to 375 (a shallow pan filled with hot water on the bottom rack of the oven will yield a better crust). Be sure to use the lower third of the oven for the bread, even if it means removing a rack. Bake until bread is nicely browned and sounds hollow when tapped. If it seems like it is getting too brown on top, shield with a piece of aluminum foil.

Slice and enjoy!

Goes best with Vivaldi’s “Four Seasons.”

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About Lisa Du Bois Low

Digital Fanatic; High Ed Web developer and SM Community Manager; Crisis Communications Student; Google Analytics Addict.
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2 Responses to Honey Oatmeal Bread

  1. Yum! I love oatmeal breads! Have you ever made any with maple or molasses? 🙂

    • Lisa Du Bois Low says:

      No, Michelle, I haven’t tried either of those, but I’ll bet they would be delish. For whatever reason, the honey really shines through in this bread. If you try it, let me know!

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