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Post by Granny Smith on Mar 26, 2008 22:21:02 GMT -5
Honey Oat Bread contributed by carla
1/2 c. honey 1-1/2 c. very warm water (115-125 degrees) 2 (1/4 oz.) pkgs. dry yeast 2 c. quick cooking oats, divided 5-6 c. unbleached flour, divided 2 t. salt 1/2 c. (1 stick) unsalted butter, softened 3 eggs, divided 1 T. water
In large bowl, combine honey and 1-1/2 c. of the water. Set aside 10 minutes. Add yeast to honey mixture and set aside 5 minutes until slightly bubbly. Add 1-1/2 c. of the oats, 5 c. of the flour, salt, butter and 2 of the eggs. Stir until well blended. Add additional flour, 1/4 c. at a time, until a stiff dough is formed. Turn dough out onto lightly floured surface and knead 8-10 minutes, or until dough is smooth and elastic. Place dough in oiled bowl, turning to coat entire surface. Cover with plastic wrap and towel and let rise until doubled in bulk, about 1 hour.
Grease two 9x5" loaf pans. Punch dough down and divide in half. Shape each piece into a loaf. Beat remaining egg with 1 T. water. Sprinkle remaining 1/2 c. oats on work surface. Brush egg mixture over top of loaves and roll in oats to cover top. Place in prepared pans. Cover as before and let rise until doubled in bulk, about 1 hour. Preheat oven to 375F. Bake 25-35 minutes or until loaves sound hollow when tapped on top. Remove from oven and cool in pans 10 minutes. Remove from pans and cool on rack.
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