Honey Oatmeal Bread Food

HOMEMADE HONEY OATMEAL BREAD (BREAD MACHINE RECIPE)

Steps:

• Add liquids to bread machine pan
• Add dry ingredients except yeast
• Add yeast, making sure to keep separate from the salt
• Select the 1.5 lb loaf setting (basic settings) on your bread machine, and press start.
• Remove bread from pan when done, and cool slightly on a cooling rack before slicing.

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.

HOMEMADE 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 two cup (450 ml) 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 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, cover with a clean dry towl, and allow to rise until doubled, about 1/2 to 1 hour.
• Preheat oven to 350 degrees (180 C). Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil.
• 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 and the internal temperature is about 190 degrees.
• Transfer to a wire cooling rack and allow to cool completely before serving.

HONEY OATMEAL BREAD

Steps:

• Boil some water and measure out 1 1/4 cups. Add to a large bowl or the bowl of a stand mixer. Add the rolled oats, salt and butter and stir to combine. Let stand 20 minutes, to soak and cool. *Be sure your mixture has cooled enough before you add your yeast to the bowl. If it's too hot, you will kill your yeast. Use a thermometer to test the temperature. It should be around 110F before you add the yeast. If you don't have a thermometer, let cool 5 minutes more and make sure it's just lukewarm.
• Add the yeast to the lukewarm water. Stir and let stand 5 minutes.
• Once the oat mixture is cooled enough, add the honey, proofed yeast mixture, whole wheat flour and the 1st cup of all purpose flour to the bowl. Mix to combine with the kneading hook. With the mixer running, begin adding the 2nd cup of flour in small increments, letting it mix in before adding more. Continue adding this cup and additional flour, if needed, until you have a quite moist dough, but one that wraps around the hook and cleans the bowl in spots. It may still have a sticky bit at the bottom of the bowl. That is ok. Remove the dough to a floured surface and knead a few minutes, adding a bit of flour as needed, to prevent it from sticking to your hands or the work surface. Form into a ball. Place into a greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
• Grease an 8x4-inch loaf pan and set aside.
• Remove dough to a lightly floured surface and gently deflate it by pressing down on it with your palms. Form the dough into a rough oval, about as long as your loaf pan (set your loaf pan next to your work area to judge the length). Flip the dough over and pinch in from the sides to the centre of the dough, pinching a seam down the middle. Pinch in the ends, as well. Flip it back over, right side up. Scatter some rolled oats on your work surface. Lightly brush your dough with water (not too much - just a light coating), then roll it over the oats, rolling to cover top, sides and bottom. Place dough into your prepared loaf pan. Spray a piece of plastic wrap with cooking spray and cover the top of the pan tightly. Allow to rise until doubled again, about 45-60 minutes.
• Preheat oven to 350F.
• When dough is ready, remove plastic wrap and bake in preheated oven for about 45 minutes, or until the loaf tests at least 200F with an instant read thermometer. If you don't have a thermometer, insert a tester in the side and into the centre. It should come out clean and dry. If in doubt, leave it in the oven a few extra minutes, as you probably won't hurt it. *It is unlikely that your loaf will over-brown, but check it after about 35 minutes and if it looks like it may over-brown, lay a sheet of aluminum foil loosely over-top for the last part of baking.
• Remove loaf from oven and immediately remove from pan to a cooling rack to cool completely before slicing.

OATMEAL HONEY BREAD

Steps:

• In a large bowl, dissolve yeast in warm water; set aside. In another bowl, stir boiling water and shortening until shortening is melted. Add honey; cool to 110°-115°. Add the oats, eggs, salt, shortening mixture and 3 cups flour to yeast mixture. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in two greased 9x5-in. loaf pans. Prick tops with a fork. Brush with butter. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to cool on wire racks.

HONEY OATMEAL BREAD I

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select the multigrain setting, and press start.

HONEY OATMEAL BREAD

Steps:

• 1. In a large bowl, combine 1 cup of oats, 1/2 cup honey, salt, and butter. Pour boiling water over, stir, and let stand for one hour.
• 2. After your mixture has been sitting for about 50 min., dissolve yeast in a small bowl with 1/2 cup warm water. I add about a tsp. of honey so the yeast has something to "eat", ha. Let stand until creamy (about 10 min.).
• 3. Add the yeast to the oat mixture, and then add about 2 cups of flour. Stir until it's well mixed, and then start adding flour a half cup at a time until the dough pulls away from the bowl.
• 4. Turn the dough out onto a lightly floured surface, and knead (adding small amounts of flour when needed), until smooth and elastic (about 10-20 min.).
• 5. Oil a large bowl (or spray with cooking spray), and place dough in the bowl, turning to coat. Cover with a damp towel or loosely with plastic wrap, and let rise in a warm place until doubled in size (about 1 hour). Tip: You'll know it's ready if you press two fingers in and the indents stay.
• 6. Punch down the dough, and turn out on to lightly floured surface. Divide in two, and shape each half into loaves. Place each loaf in a greased 9x5 in. bread pan, cover, and let rise until doubled (about 30 min.).
• 7. Bake at 350 for about about 30 minutes, until top is golden brown and the loaf sounds hollow when tapped.
• 8. When done, remove from pans and brush with slightly warmed honey and sprinkle with oats.
• 9. Note: You can also brush the loaves BEFORE baking with milk or an egg wash and sprinkle with oats, so the top isn't sticky from the honey. Also, you can substitute 1 cup of wheat flour for 1 cup of bread flour if you like (I do).

HONEY OAT BREAD

Steps:

• In a large bowl, combine bread flour, water, oats, and honey. Mix together with your hands, dough will be very sticky. Once all ingredients come together to form a dough, cover with a towel and let the dough sit for 30 minutes.
• Add yeast and salt to the dough and knead for 5 minutes. Cover with a towel and allow dough to rest again for 30 minutes.
• Gently stretch and pull the dough - pull one side of the dough up and bring to the middle. Repeat about 4-5 times and let dough sit again for 1 hour.
• Preheat oven to 375 degrees F.
• Dough should be slightly bubbly. Spray a 10x5 loaf pan with oil and add dough to the pan. Brush top of dough with 1 tsp of melted honey and sprinkle oats on top. Bake for 50 minutes to 1 hour, until golden brown.
• Allow bread to cool completely before cutting into.

HONEY OAT BREAD

Steps:

• In a large bowl of a stand mixer, mix water, yeast and honey. Let stand for 5 minutes until bubbly.
• Mix in olive oil, oats and salt
• Mix in all-purpose flour.
• Mix in white whole wheat flour 1/2 cup at a time. You might not need all the flour. Reserve the final 1/2 cup to determine if needed. Dough should be tacky, but not overly sticky.
• Knead dough in stand mixer for 5 -8 minutes
• Place dough in a greased bowl, cover with plastic wrap and let sit for at least one hour, or until doubled.
• Gently deflate dough by pressing your fist into the center of the dough.
• Divide dough in two and shape into two loaves. Place loaves into greased bread pans. Cover with a clean towel and let rise for 30 minutes.
• Just before baking brush loaves with water, (or egg white mixed with 1 Tablespoon of water) and sprinkle with oats.
• Place in a preheated 375 degree oven and bake for 40 minutes.
• Let cool in pan for 5 minutes. Remove and place on a baking rack until completely cooled.

HONEY OATMEAL BREAD

Steps:

• Put oats, honey, salt, and butter (if using) into a large bowl. Pour boiling water over and let sit till barely warm.
• Add yeast and flour, mixing well.
• Turn out onto floured counter and knead for 5 minutes. Add flour as necessary because this can be a sticky dough due to the honey and oats.
• Put dough back into bowl, cover with a cloth, and let rise for 1 hour.
• Turn dough out onto floured counter, punch down, divide into 2 loaves.
• Place loaves on a lightly greased cookie sheet (or 1/2 sheet pan), cover with cloth again and let rise for 45 minutes.
• Preheat oven to 375 degrees, brush loaves with milk and sprinkle with oats (if desired), and bake for 35 minutes.

HONEY OATMEAL BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes; add 1 to 2 tablespoons of water or flour if needed).

HONEY OATMEAL BREAD II

Steps:

• In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for 1 hour.
• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Pour the yeast mixture into the oat mixture. Add 2 cups of flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• 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 the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat an oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaves from pans, brush tops of loaves with 2 tablespoons honey and sprinkle with oats.