April 2, 2014
Honey Oat Bread
3/4 cups oats (instant or old fashioned, both work great)
2 1/4 tsp instant yeast
1-1/2 tsp salt
1 cup milk (almond or soy milk work also)
1/4 cup lukewarm water
2 TBS unsalted butter or margarine
1/4 cup honey (or agave), warmed
1-1/2 to 2 TBS honey (or agave) slightly warmed
1-1/2 to 2 TBS oats
1. In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.
2. In a small bowl, or two cup measuring cup, warm the milk so that it’s hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.
3. Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough. Knead in the mixer, with the dough hook attachment, for 10 minutes, until the dough is smooth and elastic (if you’re making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient). If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon at a time, to soften it up.
4. Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1/2 to 1 hour.
Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan, cover with a clean dry towl, and allow to rise until doubled, about 1/2 to 1 hour.
5. Preheat oven to 350℉. Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil.
6. When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats.
Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven. Bake for 40 to 50 minutes, until the bread is deep golden brown.
7. Transfer to a wire cooling rack and allow to cool completely before serving. (Yeah right, or eat the whole loaf warm)
at 4:00 AM