I love bread! This one is a little sweet, buttery, moist and delicious. It makes perfect toast because all that buttery, sweet, oaty-ness is turned up. The recipe is for a pullman pan, but offers the conversion for a large, 9×5 loaf pan. It just takes longer to bake, about 40 minutes. Be sure to check its temperature before de-panning. Thanks for reading, enjoy!
Honey Oat Bread – adapted from King Arthur Flour
- 3 cups AP flour
- 2 1/4 teaspoons yeast
- 1 cup old-fashioned rolled oats (not quick oats)
- 1 1/2 teaspoons salt
- 4 tablespoons melted butter
- 3 tablespoons honey
- 1 cup to 1 cup + 2 tablespoons lukewarm water*
- *Use the smaller amount in the summer, or in a humid climate; the larger in winter, or in a drier climate.
1) Combine all of the ingredients, and mix until cohesive. Cover the bowl, and let the dough rest for 20 minutes, to give the oats a chance to absorb some of the liquid. Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.
2) Place the dough in a lightly greased bowl, or in an 8-cup measure (so you can track its progress as it rises), and let it rise for 1 to 1 1/2 hours, until it’s risen noticeably. It won’t necessarily double in bulk.
3) Gently deflate the dough, and shape it to fit into a 9×5 loaf pan. Cover lightly with plastic wrap and let rise until the loaf crests over the pan by one inch. Preheat your oven to 350 during the last 15 to 20 minutes of the rise time.
4) Remove the plastic and place in the center of the oven, bake for 40 to 45 minutes or until a thermometer inserted in the center registers at least 190 degrees F.
7) Remove the bread from the oven, and turn it out of the pan onto a rack. Run a stick of butter over the top, if desired; this will yield a soft, buttery crust. Cool completely before cutting; wrap airtight and store for several days at room temperature.
Yield: 1 standard loaf.