Monday, May 20, 2013

Oatmeal Honey Bread

I made bread! And then didn't take any pictures of it...Whoops. I can tell you though that it was extremely tasty. I wanted to make bread for the sole purpose of eating it with jam. I also wanted to make something that didn't require any extra ingredients. The bread turned out really well, although it was a bit crumbly. I had to slice it a bit thick so it wouldn't fall apart. But besides that, it was great. Even the end pieces were good!

One comment I will make is that the weight and volume measurements didn't match up (ie 12.75 oz flour was less than 3 cups). I weighed everything, and ended up needing more dry ingredients. I would recommend just measuring it out by cups.

Also, next time I might try using warm milk instead of the warm water + dry milk combo. It's just a lot easier to get regular milk than dry milk (and a lot cheaper!)

Recipe: Oatmeal Honey Bread
From: The Galley Gourmet

3 cups unbleached bread flour
1 cup old fashioned oats
1/4 cup non-fat dry milk
2 tbsp unsalted butter, melted
1 1/2 tsp kosher salt
3 tbsp honey
2 1/4 tsp active dry yeast (or 1 package)
1 cup + 2 tbsp warm water

In the bowl of a stand mixer fitted with a dough hook, combine all of the ingredients until it forms a shaggy dough. Mix until smooth, about 5 minutes. If the dough sticks at the bottom, add flour, 1 tbsp at a time.

Shape the dough in a ball. Lightly grease a bowl and place the dough in the bowl, turn to coat with oil. Cover and let it rest for 60 minutes.

Transfer the dough to a lightly floured surface and shape it into a log. Place the log seam-side down, into a lightly greased 9x5 loaf pan. Cover with lightly greased plastic wrap and allow to rise for 60-90 minutes, or until the dough has risen 1 inch above the top of the pan.

Preheat oven to 350 F. Bake for 35-40 minutes, or until an instant-read thermometer reads 190 F (it took ~30 minutes for me). Allow to cool completely before slicing. It's really yummy with jam or butter!

Nutrition (per slice):
Yield: 16
133 calories
1.8 g fat
24 carbs
1 g fiber
4.5 g protein