Food recipes
Honey Oatmeal Sandwich Bread
Honey Oatmeal Sandwich Bread Ingredients: water, bottled, generic oats butter, without salt salt, table honey wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d leav...
Honey Oatmeal Sandwich Bread
Ingredients:
water, bottled, generic
oats
butter, without salt
salt, table
honey
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
butter, without salt
oats
Directions:
Combine boiling water, oats, butter, salt, and honey in a medium bowl.
Let stand at room temperature until lukewarm.
Transfer to work bowl of a stand mixer with dough hook attachment.
Add remaining ingredients.
Turn on lowest speed until it begins to form a shaggy mass, then increase speed to medium or medium-high.
Knead until smooth and springy when poked; it may still be slightly tacky.
Transfer to a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place until doubled in volume, about 1 hour.
Lightly grease a 9x5 loaf pan.
Grease your hands and turn the dough out onto a floured work surface.
Deflate and gently pat into a 9x5" rectangle.
Roll, starting from the short end, into a neat log.
Do not taper the ends.
Pinch the seam to seal, then place into prepared loaf pan, seam side down.
Cover LOOSELY with lightly-greased plastic wrap, then let stand in a warm place until dough stands 1-1 1/2" above rim of pan, 60-90 minutes.
About 20 minutes before dough is ready, preheat oven to 350F When hot, remove plastic and place pan in oven.
Bake 45 minutes; tent with foil after 20 minutes to prevent over-browning.
Bread will be golden brown and read 190F on an instant-read thermometer when done.
Remove from oven and let stand 1 minute, then remove from pan and place on a rack.
Brush with melted butter, sprinkle with oats, and let cool to room temperature before slicing and eating.
Ingredients:
water, bottled, generic
oats
butter, without salt
salt, table
honey
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
butter, without salt
oats
Directions:
Combine boiling water, oats, butter, salt, and honey in a medium bowl.
Let stand at room temperature until lukewarm.
Transfer to work bowl of a stand mixer with dough hook attachment.
Add remaining ingredients.
Turn on lowest speed until it begins to form a shaggy mass, then increase speed to medium or medium-high.
Knead until smooth and springy when poked; it may still be slightly tacky.
Transfer to a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place until doubled in volume, about 1 hour.
Lightly grease a 9x5 loaf pan.
Grease your hands and turn the dough out onto a floured work surface.
Deflate and gently pat into a 9x5" rectangle.
Roll, starting from the short end, into a neat log.
Do not taper the ends.
Pinch the seam to seal, then place into prepared loaf pan, seam side down.
Cover LOOSELY with lightly-greased plastic wrap, then let stand in a warm place until dough stands 1-1 1/2" above rim of pan, 60-90 minutes.
About 20 minutes before dough is ready, preheat oven to 350F When hot, remove plastic and place pan in oven.
Bake 45 minutes; tent with foil after 20 minutes to prevent over-browning.
Bread will be golden brown and read 190F on an instant-read thermometer when done.
Remove from oven and let stand 1 minute, then remove from pan and place on a rack.
Brush with melted butter, sprinkle with oats, and let cool to room temperature before slicing and eating.