This bread is AWESOME! I was surprised how easy it was to make. This would be the perfect bread recipe for a busy/working mom who still wants to provide yummy homemade bread for her family or for those of you that just do not feel like kneading bread. I made the dough the night before, and left it overnight at room temperature. The next morning I put it in the bread pan, let it rise for about 2 hours, and then baked it. That's it! The crust is slightly crunchy, and a yummy chewy inside. Now you don't have any excuses to make homemade bread. :) This recipe is a keeper!
Bread Recipe
2 cup quick-cooking oats, divided
3 1/2 cups unbleached bread flour or all-purpose, divided
1 3/4 tsp salt
1 tsp rapid-rising or instant yeast
6 TB honey
1/4 cup vegetable oil
1 3/4 tsp salt
1 tsp rapid-rising or instant yeast
6 TB honey
1/4 cup vegetable oil
1.Spread 3/4 cup oats in the microwave. Microwave on high for 1 1/2-2 minutes until fragrant.
2. Mix 1 1/2 cup water with 1 cup ice cubes in bowl. Combine 3 1/4 cups flour, salt, yeast, and toasted oats in separate bowl. Measure 1 1/2 cups ice water and combine with honey and oil in different bowl. Stir vigorously honey mixture into flour mixture. Brush top with oil. Cover bowl with plastic wrap that has been coated with cooking spray on one side. Let rise at room temperature for 8-12 hours. (I turned on the oven and waited until it reached 100 degrees. Then I turned the oven off, and placed the covered bowl in the oven. That's my fool-proof method for getting a proper rise out of the bread).
3. Vigorously stir dough. Stir in remaining 1/4 cup flour. Should have a stir-able but stiff dough. Spray cooking spray in a loaf pan (9x5inch). Transfer dough to pan, smooth surface with spatula. Press remaining 1/4 oats on top of loaf. Cover with plastic wrap that has been sprayed with cooking spray. Turn on oven. Wait until it reaches 100 degrees. Turn oven off. Place loaf pan in the oven for 1 1/2 to 2 1/2 hours. If you don't have that much time, you can also place in refrigerator for up to 48 hours, then set out at room temperature when ready to bake.
4.Preheat oven to 375 F. Remove plastic wrap. Bake loaf for 30-35 minutes until top is well browned. Cover with foil and bake another 30-35 minutes until skewer inserted in thickest part of loaf comes out clean. Remove from oven. Let sit for 5 minutes in pan. Take loaf out of pan and place on a wire rack to cool.
Yields 1 loaf. The kids and I like to have a couple slices before the loaf cools all the way. Can't beat homemade warm bread with a little butter!
3. Vigorously stir dough. Stir in remaining 1/4 cup flour. Should have a stir-able but stiff dough. Spray cooking spray in a loaf pan (9x5inch). Transfer dough to pan, smooth surface with spatula. Press remaining 1/4 oats on top of loaf. Cover with plastic wrap that has been sprayed with cooking spray. Turn on oven. Wait until it reaches 100 degrees. Turn oven off. Place loaf pan in the oven for 1 1/2 to 2 1/2 hours. If you don't have that much time, you can also place in refrigerator for up to 48 hours, then set out at room temperature when ready to bake.
4.Preheat oven to 375 F. Remove plastic wrap. Bake loaf for 30-35 minutes until top is well browned. Cover with foil and bake another 30-35 minutes until skewer inserted in thickest part of loaf comes out clean. Remove from oven. Let sit for 5 minutes in pan. Take loaf out of pan and place on a wire rack to cool.
Yields 1 loaf. The kids and I like to have a couple slices before the loaf cools all the way. Can't beat homemade warm bread with a little butter!
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Who likes to change it up?
~Add sunflower seeds, chopped pecans and or flaxseeds (1.2 cup each) to dough to make a multi-grain bread.
~Try adding dried cranberries to raisins (about 1/2-3/4 cup) to the dough.
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Did you know?
Back in the day, before people knew about kneading bread, this method above is the way they made it. So you are making ancient bread! :) Eventually they discovered by pulling, beating, stretching or "kneading" the bread, it speeds up the gluten-developing process.
~Try adding dried cranberries to raisins (about 1/2-3/4 cup) to the dough.
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Did you know?
Back in the day, before people knew about kneading bread, this method above is the way they made it. So you are making ancient bread! :) Eventually they discovered by pulling, beating, stretching or "kneading" the bread, it speeds up the gluten-developing process.
2 comments:
I've been looking for an easy, no-egg and no-milk bread. Thank you, will try it! We made our first two loaves of homemade bread this week - but with the bread maker! I got one for Christmas and hadn't used it but was finally inspired to do it due to your blog. I'll try this easy no-machine recipe. Looks good! - Renee
This was an amazingly tasty bread. I think you would like it Renee. It's funny, because I used to have a bread machine, and I NEVER used it. So, I gave it away...3 months later I was inspired to make homemade bread and was bummed I got rid of mine. :)
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