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rmkoramaCreated 01 Nov 2012 20:44, Updated 03 Dec 2013 16:38
Honey-Oatmeal Sandwich BreadFrom King Arthur Flour Whole Grain BakingYield: one 9x5-inch loaf, 18 servings (Note: this is, hands down, our favorite bread. I use Earth Balance sticks and omit the milk to make a dairy free version, and it still tastes delicious. Also, an extra rise really brings out the flavor and makes a beautiful texture.) INGREDIENTS METHOD Mix the remaining dough ingredients with the oat mixture, and knead – by hand, mixer, or bread machine – until you’ve made a soft, smooth dough. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour; the dough should be doubled in bulk. Lightly grease a 9x5-inch loaf pan. Gently deflate the dough – it’ll be sticky, so oil your hands – and shape it into a log. Place it in the prepared pan. Cover gently with lightly greased plastic wrap or a proof cover, and allow it to rise till it’s crowned 1 1/2 inches over the rim of the pan, about 1 to 1 1/2 hours. Near the end of the bread’s rising time, preheat the oven to 350 degrees F. Uncover and bake the bread for about 45 minutes, tenting it with foil after 20 minutes to prevent over-browning. The bread is done when it’s golden brown and an instant-read thermometer inserted in the center registers 190 degrees F. Remove it from the oven, and after a minute or so turn it out onto a rack. Brush with melted butter, if desired; this will keep the crust soft. Cool completely before cutting it. |
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