Sunday, February 20, 2011

Honey Oat Bread

I am feeling too grumpy to post. I will write another post (and I say another because last night I wrote a 5 paragraph one and accidentally deleted it...grrrrr) explaining what an awful mother I was on the last day in Atlanta yesterday. But today I made this......and it is Good!
 It is printing funny. Sorry I am technically challenged.

Honey Oat Bread

1 3/4 cups warm water (105°F to 110°F)
1 tablespoon dry yeast
3/4 cup quick-cooking oats
1/3 cup honey
3 tablespoons vegetable oil
2 1/2 teaspoons salt
5 cups (about) all purpose flour
Stir 1/4 cup warm water and yeast in large bowl. Let stand 10 minutes to dissolve yeast. Stir in remaining 1 1/2 cups water, 3/4 cup oats, honey, oil, and salt. Stir in enough flour to form soft dough. Coat another large bowl with oil. Transfer dough to oiled bowl and turn to coat. Cover with plastic wrap, then kitchen towel and let rise at room temperature until doubled in volume, about 1 hour.
Oil two 8 1/2x4 1/2x2 1/2-inch loaf pans. Punch down dough; shape into 2 loaves. Place 1 loaf in each pan. Cover and let rise in warm draft-free area until almost doubled in volume, about 20 minutes.
Preheat oven to 350°F.  Bake until brown on top and tester inserted into center comes out clean, about 40 minutes. Cool completely. (Can be prepared up to 1 day ahead. Store airtight at room temperature.)
I also made Hot Teriaki Wings, broccoli, baked sweet potato and Apple Pear Cobbler. My kids are still eating the bread. Will they ever go to bed?