Friday, July 8, 2011

Honey Oatmeal Bread

This recipe is fantastic for company, especially the overnight variety.  Say you've got guests arriving Friday night, staying over.  Make the dough up Friday before they arrive and stick it in the refrigerator to rise.  Saturday morning, as you start the coffee or teapot, take the dough out and preheat the oven.  Bake the loaves while you cook breakfast, and voila!  Warm bread with your breakfast!

Honey Oatmeal Bread

1 C boiling water
1/4 C butter (soft)
1/3 C honey
1 C sour cream
1 1/2 C oatmeal
3 tsp salt

1/2 C warm water
2 envelopes yeast
2 eggs (room temperature)
2 C flour

4 - 5 C flour

In a large bowl, combine the boiling water and the butter.  When the butter's melted, add the sour cream, oatmeal, honey and salt.  Stir well. 
In another large bowl, dissolve the yeast in the warm water.  Add the eggs and the 2 cups of flour.  When mixed well, add the yeast mixture to the oat/honey mixture.  After blended completely, add 4 cups of flour.  Add additional flour if necessary. 
Knead for 10 minutes on a floured surface.  Cover and let rest for 20 minutes.  Divide into 2 loaves and place in greased loaf pans.  Put the pans in plastic bags and refrigerate 2-24 hours before baking.
To bake, preheat oven to 375 and take the bread dough out of the refrigerator 10 minutes before baking.  Bake for approximately 40 minutes until golden in color.  The loaves should sound hollow when tapped.

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