Oatmeal honey bread
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Oatmeal honey bread
  Oatmeal    Honey    Bread  
Last updated 6/12/2012 1:02:11 AM. Recipe ID 25662. Report a problem with this recipe.
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      Title: Oatmeal honey bread
 Categories: Breads, Usenet
      Yield: 2 Loaves
 
      2 c  Oatmeal, uncooked
           -(e.g., Quaker's Old
           -Fashioned Oatmeal)
    2/3 c  Honey
      2 T  Salt
      3 T  Butter (or margarine)
      1 c  Water, boiling
      2 pk Yeast (dry), active
      1 c  Water, lukewarm
    2/3 c  Milk
      5 c  Flour, unbleached
           -(up to 6 C; may
           -substitute up to 2 C
           -whole wheat)
           Oil
 
  Put the oatmeal, honey, salt and butter in a large mixing bowl.  Add
  boiling water and mix together. Let stand for 45 minutes, stirring
  occasionally.
  
  Following the yeast package directions, add the yeast to lukewarm
  water, and let it soften for about 5 minutes. Add the yeast mixture
  to the oats and honey mixture. Mix in the milk and stir well.
  
  Stir in the flour, 1/2 cup at a time.  When the dough is too stiff to
  stir, pour it out onto a well-floured surface and knead it firmly,
  adding a little flour if necessary. Knead it until the dough is
  smooth and elastic (about 6-8 minutes). Form the dough into a ball.
  Place the dough into a large greased bowl, coating the entire ball of
  dough.
  
  Cover with a damp cloth and place in a warm, cozy, humid place.  (I
  put it in a cool oven, with a small saucepan of hot tap water sitting
  on the bottom of the oven.) Let rise for about 1 1/2 hours, or until
  the dough has doubled in bulk.
  
  Punch down the dough and split in half.  Spread the dough into two
  greased loaf pans, coating the dough as before, and cover with a damp
  cloth,  and let rise for about an hour in a warm, cozy, humid place.
  
  Bake at 350 F for 35-40 minutes, or until loaves sound hollow when
  tapped. Cool on a bread rack for about ten minutes.
  
  NOTES:
  
  *  A yeast bread for people who like oatmeal.  Yield:  makes 2 loaves.
  
  *  Kneading is difficult to describe in words, but many cookbooks have
  pictures.  The idea is to exercise the dough and work some more flour
  into it. Bread freezes very well; give it an hour or so to thaw, then
  heat it up at 350 degrees F. for about ten minutes.
  
  *  Instant and quick-cooking oatmeal is not satisfactory in this
  recipe. Besides the ubiquitous Quaker oats, you can use any
  commercial rolled oats or steel-cut oats. If you use the steel-cut
  oats, then soak for 1 hour in step 1.
  
  : Difficulty:  easy if you already know how to knead dough, moderate
  otherwise.
  : Time:  30 minutes preparation, 4 1/2 hours waiting time.
  : Precision:  All amounts (including times) are approximate.
  
  : Harry S.  Delugach
  : University of Virginia, Dept.  of Computer Science,
  Charlottesville, VA : cbosgd!uvacs!hsd  or decvax!mcnc!ncsu!uvacs!hsd
  
  : 




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Recipe ID 25662 (Apr 03, 2005)

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