Oatmeal Honey Sandwich Bread Food

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.

SIMPLE OATMEAL SANDWICH BREAD

Steps:

• Make the Dough: In a large mixing bowl, or in the bowl of a stand mixer, mix together all of the ingredients to form a rough, shaggy dough. I like to use a Danish Dough Hook (Amazon affiliate link) to bring the dough together quickly. It is becoming my FAVORITE bread dough tool.
• Knead the dough: Knead by hand or in the stand mixer fitted with the dough hook until it is soft, about 5 to 7 minutes. The dough will be quite sticky in the beginning but try not to add additional flour as it will make the bread dry. As it kneads, especially if kneaded by hand, the dough should become springy but soft.
• First Rise: Place the dough in a lightly greased bowl, turn to coat, and then cover with plastic wrap. Set it in a warm place and let it rise for 1 hour. It will be puffy but may not double in size.
• Shape the Dough: Transfer the dough to a very lightly floured surface. Flatten it into a rectangle shape. Fold the top of the rectangle down to the center, pressing firmly to seal. Pull the upper left and right corners into the center, pressing to seal. Repeat until you've created a log. Tuck the ends under slightly, and place, seam side down, in a lightly greased 9" x 5" loaf pan (*see the video in the post for visual instructions).
• Second Rise: Cover with dough with lightly greased plastic wrap. Let the dough rise in a warm place for 1 to 1 1/2 hours, or until the dough has crested the rim of the pan by about 1 inch.
• Preheat the Oven: In the latter half of the second rise, preheat the oven to 350°F with a rack in the center.
• Add the topping: Whisk together the egg white and water. Brush the mixture over the crust of the risen loaf. Sprinkle with old fashioned oats.
• Bake the Bread: Bake the bread in the preheated oven for 35 to 40 minutes or until golden brown and a digital thermometer registers 190°F. Another way to tell if the bread is done is to lightly tap the top of the loaf. You should hear a hollow sound. Cover the bread with foil during the last 10 minutes of cooking if it browns too quickly.
• Cool the Bread: Turn the baked bread onto a rack to cool completely before slicing. Store, wrapped, at room temperature for several days; freeze for longer storage.

HONEY OF AN OATMEAL BREAD

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer.
• Select Light Crust or Basic setting, and press Start.

NO-KNEAD HONEY OATMEAL BREAD

Steps:

• In a small saucepan, heat 1 cup water to boiling. Stir in the oats, butter, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Heat remaining water to 110°-115°. , In a large bowl, dissolve yeast in warm water. Add the egg, oat mixture and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide evenly between 2 greased 8x4-in. loaf pans. Smooth tops of loaves. Cover and let rise in a warm place until doubled, 35-40 minutes. Using a sharp knife, make a shallow slash down the center of each loaf. , Bake at 375° until golden brown, 40-45 minutes. Remove from pans to wire racks to cool. If desired, brush with melted butter.

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.

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 SANDWICH BREAD

Steps:

• Combine boiling water, oats, butter, salt, and honey in a medium bowl. Let stand at room temperature until lukewarm.
• Transfer to work bowl of a stand mixer with dough hook attachment. Add remaining ingredients. Turn on lowest speed until it begins to form a shaggy mass, then increase speed to medium or medium-high. Knead until smooth and springy when poked; it may still be slightly tacky. Transfer to a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place until doubled in volume, about 1 hour.
• Lightly grease a 9x5 loaf pan. Grease your hands and turn the dough out onto a floured work surface. Deflate and gently pat into a 9x5" rectangle. Roll, starting from the short end, into a neat log. Do not taper the ends. Pinch the seam to seal, then place into prepared loaf pan, seam side down. Cover LOOSELY with lightly-greased plastic wrap, then let stand in a warm place until dough stands 1-1 1/2" above rim of pan, 60-90 minutes.
• About 20 minutes before dough is ready, preheat oven to 350°F When hot, remove plastic and place pan in oven. Bake 45 minutes; tent with foil after 20 minutes to prevent over-browning. Bread will be golden brown and read 190°F on an instant-read thermometer when done. Remove from oven and let stand 1 minute, then remove from pan and place on a rack. Brush with melted butter, sprinkle with oats, and let cool to room temperature before slicing and eating.

HONEY OATMEAL BREAD - 2 LB. LOAF

Steps:

• Place ingredients in manufacturer's suggested order.
• Select basic bread cycle.
• Ta da!