Oatmeal gives flavor, texture, and nutrition to this yeast bread, while honey adds natural sweetness. Unlike most yeast bread, this one only requires one rising.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Ingredients:
- 1/2 cup old-fashioned oatmeal
- 3 Tablespoons butter
- 1/4 cup honey
- 1 teaspoon salt
- 3/4 cup boiling water
- 1 envelope active dry yeast
- 1/4 cup very warm water
- 1/2 teaspoon sugar
- 1 egg
- 2 cups all-purpose flour, divided use
- 3/4 cup oat bran cereal, processed to flour in a food processor
Preparation:
Place oatmeal, butter, honey, and salt in a large bowl. Cover with boiling water and stir well to combine. Let cool until warm.
Sprinkle yeast over very warm water in a 2-cup glass measuring cup. Add sugar and stir. Let stand 10 minutes until bubbly.
Spray a 9 x 5 x 3-inch loaf pan with vegetable oil.
Add yeast mixture, egg, 1-1/2 cups of the flour, and oat bran cereal flour to the oatmeal mixture. Beat on low speed for 2 minutes, while gradually adding the remaining 1/2 cup of flour.
Scrape dough into the prepared loaf pan. Spray top with vegetable oil, cover with waxed paper, then with a tea towel. Let rise in a warm place until doubled, about 45 minutes.
Preheat oven to 375 F. Bake for about 1 hour. It should sound hollow when you tap it. Cool the oatmeal bread on a rack before slicing to serve.
Yield: 1 loaf
Sprinkle yeast over very warm water in a 2-cup glass measuring cup. Add sugar and stir. Let stand 10 minutes until bubbly.
Spray a 9 x 5 x 3-inch loaf pan with vegetable oil.
Add yeast mixture, egg, 1-1/2 cups of the flour, and oat bran cereal flour to the oatmeal mixture. Beat on low speed for 2 minutes, while gradually adding the remaining 1/2 cup of flour.
Scrape dough into the prepared loaf pan. Spray top with vegetable oil, cover with waxed paper, then with a tea towel. Let rise in a warm place until doubled, about 45 minutes.
Preheat oven to 375 F. Bake for about 1 hour. It should sound hollow when you tap it. Cool the oatmeal bread on a rack before slicing to serve.
Yield: 1 loaf
