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Honey Oatmeal Bread

Total Time

Prep+rise: 3 hours 20 min. Bake: 40-50 min.

Makes

1 loaf

"My mother served this honey-flavored loaf at a family gathering, and I had to have the recipe," recalls Megan Schwartz of Burbank, Ohio.

Ingredients

  • 1-1/4 cups water (70° to 80°)
  • 1/2 cup honey
  • 2 tablespoons canola oil
  • 1 cup quick-cooking oats
  • 1-1/2 teaspoons salt
  • 3 cups plus 4 tablespoons bread flour
  • 2-1/4 teaspoons quick rise yeast

Directions

  1. In mixing bowl, add water, oats and yeast. Let sit for 2 minutes. Continue with flour, honey, canola oil, and salt. Using the dough hook, mix on low speed until dough comes together, approximately 3 minutes. Increase speed to medium and continue mixing for 5 minutes. Remove from bowl and shape into a tight ball. Place in greased bowl and cover with plastic wrap. Let rise for 1 - 2 hours, until dough has doubled. Remove from bowl onto lightly floured pastry mat and degas, pushing into a rectangle shape. Begin rolling and tucking in corners, using the side of your palm to seal until the dough is rolled into loaf form. Place in greased 9 x 5-inch loaf pan, cover and allow to rise until double, approximately 1 hour. Preheat oven to 350°F. Using a serrated knife or bread lame, slice two angled vertical lines on top of loaf to prevent cracking. Bake for 40-50 minutes.
To prepare dough by hand: Dissolve yeast in warm water (110° to 115°). In a small bowl, combine, honey and oil. Add yeast mixture, oats, salt and enough flour until a soft dough forms. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1 hour. Punch down dough. Turn onto a lightly floured surface. Shape into a loaf. Cover; and let rise in a warm place until almost doubled, 30 minutes. Proceed with recipe as written.

Nutrition Facts

1 piece: 168 calories, 3g fat (0 saturated fat), 0 cholesterol, 223mg sodium, 32g carbohydrate (9g sugars, 1g fiber), 4g protein.

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