Friday, January 29, 2016

Honey Oatmeal Bread


Hello Friday! I thought I would be spending the day in Boston but my meeting got canceled yesterday.  Its annoy to have to reschedule meetings but I am so, so happy not to be stuck in Boston traffic right now. 

I am really ready for the weekend. This week was long and I am tired. Plus temperatures are going to be in the 50s in Connecticut. I am pretty happy with just the no snow factor this winter but having the warm temperatures sure has been a bonus. 

Do you have any plans? My parents are coming to visit. I really want to spend as much time outside as possible.


I have mentioned before that I am trying to make our own bread.  I have been pretty good about making a loaf a week.  Mr. J can make his lunch sandwiches from it and we both enjoy a good slice of toast. So far we have stuck to plain Jane white or Anadama. The other day we ventured off course and added some cornmeal to the white.  It was pretty good and a recipe will be coming shortly. 


This loaf is Honey Oatmeal.  I made some quickly before the snow storm and it was a hit.  We actually ate about half the loaf before the day was done. It was snowing and the warm bread smelled and then tasted so good.  We couldn't help ourselves although Miss O was not a fan.  

Today we were breadless. I need to make more soon!


Honey Oatmeal Sandwich Bread

by Dish and Dine
Prep Time: 10 minutes, plus rise time
Cook Time: 45 minutes
Ingredients (1 loaf)
  • 1½ cups lukewarm water
  • ¼ cup vegetable oil
  • 1 teaspoon lemon juice
  • 2 Tablespoons honey
  • ¼ cup sugar
  • 2 teaspoons Kosher salt
  • 3 cups bread flour
  • 1½ cups quick cook oats
  • 2½ teaspoons (or 1 packet) Active Dry Yeast
Instructions
Place all ingredients into your bread machine in the order suggested by the manufacturer. I do liquids first, dry ingredients next, ending with the yeast placed in a small well on top of the flour.)

Set your bread machine to dough cycle and allow it to run its cycle.

After the cycle is complete, preheat oven to 350°F.

Turn dough into a lightly buttered loaf pan and bake at 350°F for 40-50 minutes, watching closely to make sure it doesn't get too brown. Bread is done when top is a golden brown and loaf sounds "hollow" when tapped.

Allow to cool before slicing.
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1 comment:

  1. ohhh yes this bread is so perfect, esp. warm on a chilly day!!!

    ReplyDelete

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