Oatmeal Honey Bread
makes 1 (8 1/2" x 4 1/2") loaf
3 cups (12 3/4 ounces) unbleached bread flour
1 cup (3 ounces) old-fashioned oats
1/4 cup non-fat dry milk
2 Tablespoons (1 ounce) unsalted butter, melted
1 1/2 teaspoons kosher salt
3 Tablespoons honey
2 1/4 teaspoons active dry yeast or 1 (1/4 ounce) package
1 cup plus 2 Tablespoons warm water
In a large mixing bowl or in the bowl of a stand mixer fitted with a dough hook combine all of the ingredients, mixing to form a shaggy dough. Knead the dough by hand (10 minutes) or by mixer (5 minutes until it is smooth).
Place the dough on a lightly floured work surface and shape into a ball. Lightly grease a large bowl, cover, and allow to rest for 1 hour; it will become quite puffy, though it may not double in size.
Transfer the dough to a lightly floured work surface and shape it into a log. Place the log, seam side down, into a lightly greased 8 1/2" x 4 1/2" loaf pan. Cover the pan with lightly greased plastic wrap and allow the dough to rise for 60-90 minutes until the dough has risen 1" over the rim of the pan.
Preheat the oven to 350° F. Bake the bread for 35-40 minutes or until an instant-read thermometer inserted into the center registers 190° F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking. Remove the bread from the pan and allow to cool completely on a wire rack before cutting. Enjoy!
Printed from thegalleygourmet.net
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