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My only problem with this bread was probably my fault. I can think of two places were I could have gone wrong. I had to add a LOT more flour, and I probably could have kneaded a little more. I never did test the dough by stretching it, which I should have. Second, my plastic wrap wasn’t greased, so it stuck the the rising dough and deflated it some right before I wanted to bake it. One (or both) of these problems made the dough a little dense. Otherwise, this was a really yummy bread. It was pretty sweet and sliced easily. It is pretty hearty and moist. I meant to use some wheat flour, but I totally forgot at mixing time. I loved Brown Eyed Baker’s sandwich loaf shaping instructions, they helped a little and my loaf looked really good. It just could have been a little taller and a tiny bit fluffier. Looking at the pictures, I think I got pretty close.

Honey-Oatmeal Sandwich Bread – Brown Eyed Baker

Yield: One (1) 9×5-inch loaf

Mix Time: 20 minutes | Total Rise Time: 2½ hours | Bake Time: 45 minutes

1¼ cups (10 ounces) boiling water
1 cup (3½ ounces) old-fashioned rolled oats
2 tablespoons (1 ounce) unsalted butter, cut into 3 pieces
1½ teaspoons salt
¼ cup (3 ounces) honey
1-2/3 cups (7 ounces) all-purpose flour
¼ cup (1 ounce) nonfat dry milk
2 teaspoons instant yeast

1. Place the boiling water, oats, butter, salt and honey into a medium bowl, stir, and let the mixture cool to lukewarm.

2. Mix the remaining dough ingredients with the oat mixture, and knead – by hand, mixer or bread machine – until you’ve made a soft, smooth dough. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour; the dough should be doubled in bulk.

3. Lightly grease a 9×5-inch loaf pan. Gently deflate the dough – it’ll be sticky, so oil your hands – and shape it into a 9-inch log. Place it in the prepared pan. Cover it gently with lightly greased plastic wrap, and allow it to rise until it has crowned 1½ inches over the rim of the pan, about 1 to 1½ hours. Near the end of the bread’s rising time, preheat the oven to 350 degrees F.

4. Uncover and bake the bread for about 45 minutes, tenting it with foil after 20 minutes to prevent over-browning. The bread is done when it’s golden brown and an instant-read thermometer inserted in the center registers 190 degrees F. Remove it from the oven, and after a minute or so turn it out onto a rack. Brush with melted butter and sprinkle with additional oats. Cool the bread completely before cutting it.


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