Honey Oatmeal Bread
Honey Oatmeal Bread
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| Yield: | one 8 1/2" x 4 1/2" loaf, 16 servings. |
Ingredients
- 3/4 cup lukewarm water
- 1 1/2 cups "quick" rolled oats
- 2 packets "highly active" dry yeast; or 1 tablespoon active dry yeast; or 2 3/4 teaspoons instant yeast
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 6 tablespoons (3/4 stick) butter
- 1/2 cup unsweetened applesauce
- 1 1/2 teaspoons salt
- 1/2 cup instant mashed potato flakes
- 2 1/4 cups King Arthur Unbleached All-Purpose Flour
- 2 tablespoons oats, to sprinkle on top, optional
Directions
1) Combine the 3/4 cup water and oats, and let rest for 20 minutes. This gives the oats a chance to absorb the water and soften up.
2) If you're using active or "highly active" dry yeast, dissolve it in 2 tablespoons of the lukewarm water with a pinch of sugar. It should start to bubble as the oats and water rest.
3) Add the remaining ingredients to the oats (including the yeast/water/sugar mixture, if you're using active dry yeast), and mix and knead—by hand, electric mixer, or bread machine set on the dough cycle—until the dough feels springy; it will be quite stiff.
4) Place the dough in a lightly greased bowl, and allow it to rise, covered, for 2 hours; it's a slow riser.
5) Gently deflate the dough, and shape it into an 8" log. Place it in a lightly greased 8 1/2" x 4 1/2" loaf pan. Cover the pan loosely with lightly greased plastic wrap.
6) Allow the dough to rise at room temperature for 1 3/4 to 2 hours, till it's crowned about 1 1/2" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
7) Brush the top of the loaf with milk, and sprinkle with oats, if desired.
8) Bake the bread for 20 minutes. Tent it loosely with aluminum foil, and bake for an additional 25 to 30 minutes. When the bread is done, it'll be golden brown, and an instant-read thermometer inserted into the center will register 190°F.
9) Remove the bread from the oven, wait 5 minutes, then turn it out of the pan onto a rack to cool. Cool completely before slicing. Store well-wrapped at room temperature.
Reviews
10/22/2011- Excellent bread. Soft crumb. Great flavor. Just a great bread to make.
07/21/2011- My bread took a little longer to rise, but it tastes great! My only issue is that for whatever reason, it is too dense for sandwich bread. I am planning on just eating it as toast now. I measured the flour as recommended, and made it all according to the recipe. It was my first experience making bread, and I used my Kitchenid to mix/knead the dough. I have no idea what I did to make it more dense, but I wish it was more light so that I could use it as sandwich bread.
Give us a call at the Baker's Hotline, and we'd love to help you troubleshoot to get it just how you like it! ~JDT@KAF
05/28/2011- Really tasty bread, but mine did not rise as much as it should. I am new to bread making and I am confused about something and hope someone can clear it up for me. I used instant yeast, but the only liquid in the recipe is the water you mix with the oats, so there was no warm liquid to mix with the yeast, which I think is why my bread did not rise that much. Do I need to use the 2 tbsp of water you would use with Active dry and heat to 120 and use that? Or was I supposed to melt the butter and use it as the warm ingredient?
Thank you!
- 04/12/2011
- This recipe is very, very good! The medium density yet soft texture and slightly sweet flavor are great. I have made this recipe three times now in an Oster bread machine. My only alteration to the recipe was to use Smart Balance butter instead of the real thing. The first two time my bread fell in the middle like others have remarked. This third time, however, the bread did not fall and came out great. On the third time my bread machine settings were for a 2 lb loaf, "Basic" menu setting, and "Rapid" crust setting. The rapid crust setting took about an hour off the rise times versus other "crust" settings, so I think this is what prevented it from falling. Hope this helps some other bread machine junkies! Go Gators! Thanks for sharing your baking efforts, your success, and your variations for using a bread machine to make this delicious loaf. Irene @ KAF
- 02/26/2011
- This bread is amazing! Mine collapse in the middle though, what causes this? Is the butter supposed to be melted or softened?
Softened butter is fine. If your bread collapsed, you may have too much liquid in your dough or the loaf rose to much in the second rise. Be sure you are measuring your flour correctly, too. Here is are some good tips onmeasuring flour. You may need to strain the applesauce if the sauce you are using is high in liquid. The loaf should only rise approximately 1" over the pan's edge. Give our Bakers' Hotline a call, 1-800-827-6836, for further assistance. Elisabeth
- 01/24/2011
- I've tried this bread about 5 times and I always knew it could be great because I could taste the promise of greatness but I could never get it to rise and be bread like. Finally this weekend I achieved my goal: lovely rise, texture and taste. And what led to my success was weighing the ingredients and actually following the directions exactly. So once I stopped doing my own thing I found the recipe was great but now I need to not make it so I don't eat it all day.
- 12/05/2010
- I followed the directions closely and the loaf looked great going into the oven. Unfortunately, coming out of the over the crown was gone and it was quite flat. Also, although the internal temp hit 190, the inside was still a little too moist.
I toasted a piece after it cooled and it had great taste.
I'll try it again soon!
I am sorry to hear of your difficulty. It sounds like the loaf may have been over risen. The second rise only needs to last long enough for the loaf to be able to hold a dimple pressed into the end with your finger. Give it a try. Frank @ KAF.
- 11/16/2010
- 11/05/2010
- Fantastic recipe! I used fresh yeast and vegan butter, and it worked out perfectly. The dough was a bit sticky, but not difficult to handle. Great soft bread, wonderfull aroma. Perfect on its own, in sandwiches or toast for breakfast.
- 11/03/2010
- My family LOVES this recipe! I try to keep a loaf in the house at all times. I did discover quite by accident that if you leave out the butter, and knead it in at the end (I use a mixer to mix and knead), the top of the bread comes out beautifully smooth instead of uneven. I actually kneaded it without the butter, couldn't figure out why it looked so dry and the noticed that I left out the butter. I then let the mixer knead the bread again, until I had incorporated all of the butter. Happy accident! :^)
