Food recipes
Vermont Whole Wheat Oatmeal Honey Bread
Vermont Whole Wheat Oatmeal Honey Bread Ingredients: water, bottled, generic oats sugars, granulated honey butter, without salt salt, table spices, cinnamon, ground leavening agents, yeast, baker's, active dry wheat f...
Vermont Whole Wheat Oatmeal Honey Bread
Ingredients:
water, bottled, generic
oats
sugars, granulated
honey
butter, without salt
salt, table
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
In a large mixing bowl, combine the water, oats, maple sugar, honey, butter, salt and cinnamon.
Let cool to lukewarm.
Add the yeast and flours, stirring to form a rough dough.
Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny.
Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour.
Divide the dough in half, and shape each half into a loaf.
Place the loaves in two greased 8 1/2 x 4 1/2-inch bread pans.
Cover the pans with lightly greased plastic wrap and allow the loaves to rise till they've crowned about 1 inch over the rim of the pan, about 1 hour.
Bake the loaves in a preheated 360F oven for 33 minutes.
* Remove them from the oven when they're golden brown, and the interior registers 190F on an instant-read thermometer.
Yield: 2 sandwich loaves.
*If your oven can't be set at 360F, set it at 350F and bake the bread for 35 to 40 minutes.
Ingredients:
water, bottled, generic
oats
sugars, granulated
honey
butter, without salt
salt, table
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
In a large mixing bowl, combine the water, oats, maple sugar, honey, butter, salt and cinnamon.
Let cool to lukewarm.
Add the yeast and flours, stirring to form a rough dough.
Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny.
Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour.
Divide the dough in half, and shape each half into a loaf.
Place the loaves in two greased 8 1/2 x 4 1/2-inch bread pans.
Cover the pans with lightly greased plastic wrap and allow the loaves to rise till they've crowned about 1 inch over the rim of the pan, about 1 hour.
Bake the loaves in a preheated 360F oven for 33 minutes.
* Remove them from the oven when they're golden brown, and the interior registers 190F on an instant-read thermometer.
Yield: 2 sandwich loaves.
*If your oven can't be set at 360F, set it at 350F and bake the bread for 35 to 40 minutes.