Buttermilk Oat And Honey Bread Food

SOFT & SWEET HONEY OAT BREAD

Steps:

• In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.
• In a small bowl, or a 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.
• 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 7-10 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 (5 ml) at a time, to soften it up.
• 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 and brush the top with the warmed honey and sprinkle with the oats. Allow loaf to rise in a slightly warm location until doubled, about 1/2 hour. (It's winter so I find my bread rises best in the oven- I turn the oven on 350 for a minute or two, then turn it off. Place loaf on the oven rack with the light on. You can see my set-up in the picture below.)
• When dough has doubled, preheat oven to 350 degrees (180 C). (I just leave the dough in the oven while preheating.) Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees. Transfer to a wire cooling rack and allow to cool completely before serving.

BUTTERMILK HONEY BREAD

Steps:

• In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
• Combine buttermilk, butter, honey and the yeast mixture in a large mixing bowl. Add salt and two cups of the flour. Whisk well to combine. Add the remaining flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 minutes.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees F).
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are golden and the bottoms of the loaves sound hollow when tapped.

OATMEAL HONEY BREAD--(BREAD MACHINE)

Steps:

• Add ingredients according to the manufacturers instructions.
• When it begins to knead, watch and see that is the proper consistency; if it need more water, add a tad of it slowly and if it needs more flour, do the same slowly till you get what you want.
• Cool on rack.

BUTTERMILK & HONEY BREAD

Steps:

• Lightly spray two small or one large loaf pan with non stick cooking spray or coat with melted butter.
• Set them on a baking sheet and set aside.
• In a kitchen aid mixing bowl, hand whisk the water, yeast and sugar together and let stand for 2 minutes.
• Stir in buttermilk, butter, honey, salt and half the flour.
• Stir with a wooden spoon.
• Fit machine with a dough hook, then kneading, add in more flour as required to make a soft, but firm dough, about 8- 10 minutes.
• Cover lightly with plastic wrap and let rise 45- 90 minutes until doubled in size.
• Gently deflate dough and divide into two or keep as one loaf.
• Shape into oblongs and place in prepared loaf pans.
• Insert loaf pans into a large plastic bag and let rise until doubled in size, about 30-45 minutes.
• Glaze well with a beaten egg.
• (You can also brush loaf with melted butter).
• Preheat oven to 375°F.
• Place breads in oven and bake about 45 minutes until well browned.
• Turn breads out onto a cooling rack and cool well before slicing.

OATMEAL BUTTERMILK SANDWICH BREAD

Steps:

• In a large bowl, combine the flours, salt, and yeast; make a well in the center and add the buttermilk, egg, and melted butter and stir to combine roughly. Add the oatmeal and knead or stir for several minutes until the batter is smooth and elastic but still sticky. Place in a large greased bowl and let rise until dough doubles in size, about an hour.
• Grease two bread pans. Divide the dough between the pans, smooth the tops with wet hands, cover with greased plastic wrap and let rise until the bread is about 1/2 inch above the rim of the pans, about 1 hour.
• Bake in a pre-heated 375 degree oven for 45 minutes, until the loaves are golden brown on top and make a hollow sound when thumped on the bottom. Remove from pans and cool on a wire rack for at least 30 minutes before slicing.

HONEY OATMEAL BUNS SUBWAY STYLE BY UNCLE BILL

Steps:

• In a medium saucepan, combine water, honey and butter.
• Heat over low heat until liquids are warm (120 F to 130 F.) DO NOT BOIL.
• In a large bowl or a bread mixing machine, add 5 cups of flour, cooking oats, salt and yeast; mix to blend.
• Gradually mix in warm liquids and mix until liquids are absorbed.
• Add eggs and mix for about 3 minutes until all ingredients are well mixed together.
• Remove dough onto a lightly floured surface and knead in the remaining 1/2 cup of flour.
• Knead for about 5 minutes until dough is nice and smooth.
• Roll dough into a ball and place in a lightly greased bowl, turning to grease the top.
• Cover and let rise in a warm area until dough is doubled in bulk, about 1 hour.
• Punch dough down and divide into 8 equal pieces.
• Roll dough out into the shape of a log, about 12 inches long and about 1 1/4 inches round.
• Place dough log buns on 2 large cookie sheets lined with parchment paper, (4 on each sheet)and spaced.
• Cover and let rise in a warm area until doubled in size, about 1 hour.
• Preheat oven to 375°F.
• In a small bowl, combine cold water and egg white and whisk until frothy.
• Brush tops of loaves with egg mixture.
• Sprinkle quick cooking oats over the top surface of the loaves.
• Bake in preheated 375 F oven for 20 to 25 minutes or until top is lightly browned and the bread sounds hollow when tapped.
• Cool buns on a wire rack.
• You are now ready to make your favorite Subway sandwich.
• You may also make 2 - 4 1/2 x 8 1/2 inch loaves.
• Bake at 375 F for 35 to 40 minutes or until done.

BUTTERMILK OAT BREAD

Steps:

• Stir yeast into warm water, set aside to bubble up.
• Lightly grease a large bowl (for rising), set aside. Lightly grease a loaf pan (preferably pale aluminum), set aside.
• Boil a kettle of water (for rising), then keep on simmer.
• Blend/grind half of the rolled oats into a fine oat flour (easy in a Nutri-Bullet.) Reserve the balance intact.
• Warm the buttermilk and melt the butter, then combine with salt, sugar, honey and the unground oats. (See OPTIONAL below. you may want to reserve 1 rounded Tbsp of rolled oats for the loaf's crust.).
• Add yeast, ground oats and flour; knead until smooth. (For me, that's about 8 minutes with the Kitchen Aid, or 12 minutes by hand.).
• Place dough in greased bowl to rise. Set (uncovered) in closed oven with an open kettle of boiled water. Don't turn on oven. Leave to rise for 1 hour.
• After the hour, reboil kettle of water.
• Form a loaf, place in greased pan. Again, set to rise (uncovered) in closed oven with an open kettle of boiled water. Don't turn on oven. Leave to rise for 1 to 1-1/2 hours.
• Remove dough and kettle from oven. Preheat oven to 350°.
• Bake in preheated oven for approximately 55 minutes total (+/- 5 min), lightly tenting with aluminum foil after 30-40 minutes to keep top from over-browning. The bread is done when its top is golden-brown and its center temperature is 190°.
• OPTIONAL: Just before baking, brush the top of the loaves with an egg white beaten with 1 Tbsp cold water. Sprinkle with 1 rounded Tbsp rolled oats (unground).
• NOTE: If you can't grind/blend the rolled oats, substitute 1 cup oat flour (or any flour) for the 1 cup of ground rolled oats in step #6.
• NOTE: This is my adaptation of a recipe from King Arthur Flour: KAF "Vermont Whole Wheat Oatmeal Honey Bread." The main difference being that I replaced water and whole wheat flour with buttermilk and oat flour. Both recipes use whole rolled oats, but I've doubled it's proportion.

HONEY OAT BREAD (BREAD MACHINE)

Steps:

• Combine ingredients in breadmaker per your manufacturer's instructions.
• You can replace 2 cups white bread flour with 2 cups whole wheat flour but include 1 tbsp vital wheat gluten (the original recipe suggested this).
• Makes a moist, sweet loaf.
• NOTE: cook time is for the basic/white cycle (medium crust; 1½ lb loaf) using a BreadmanPlus bread machine; your machine may differ.

WHOLE WHEAT OATMEAL BUTTERMILK BREAD

Steps:

• Fit a kneader blade on a heavy-duty stand mixer.
• Proof 1 tablespoon yeast in 3/4 cup warm water with 1 teaspoon sugar for 8-10 minutes or until foamy.
• In the stainless steel mixing bowl add in 2 cups EACH white and whole wheat bread flour and the rolled oats; mix slightly to combine with a spoon.
• In the microwave warm the buttermilk, butter, 3 tablespoons sugar and 1-1/2 teaspoons salt for about 40 seconds until warm (the butter does not have to melt completely) then pour into the stainless steel mixing bowl with the flour.
• After the yeast is proofed, add into the bowl along with the 1/2 teaspoon baking soda and start mixing/kneading adding in more WHITE flour as needed to create a soft semi-sticky dough (because of the oatmeal and whole wheat flour the dough will be more sticky than usual).
• Knead for 10 minutes.
• Remove the dough to a lightly-floured surface; cover with a clean tea towel and let rest for 10 minutes.
• Gather up the dough and knead gently for about 15 seconds with your hands (it will come together nicely).
• Generously grease a large bowl with oil.
• Place the dough in the bowl, cover with plastic wrap or a clean tea towel and let rise for about 1 hour and 15 minutes (it might take more or less time depending on the temperature of your kitchen, or place in a warmed oven to rise).
• Remove and punch down dough.
• Place on a floured surface and roll out to about 14x8 inches (does not have to be exact size!).
• Roll up tightly and tuck the sides under to fit the 8x4-inch loaf pan (I just slice off the ends of the dough enough to fit into the pan and pinch the dough together, it makes for a more even loaf).
• Cover and let rise for about 30-45 minutes (depending on how warm your kitchen is) in a warm place covered with a clean tea towel.
• Bake for about 30 minutes in a 375°F oven.