Post by Damara on Apr 8, 2009 18:00:58 GMT -5
This is a never-fail recipe and always produces very light, soft rolls that stand 5 inches tall. Make sure you have tall pans for them to rise in.
Honey Oatmeal Bread
2 cups boiling water
1 cup rolled oats ( quick oats will work)
1/4 cup honey
1/4 cup molasses
2 tablespoons butter
2 teaspoons salt
1 teaspoon powdered creamer (or powdered milk)
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
4 cups bread flour
DIRECTIONS
In a large mixing bowl, combine boiling water, oats, honey, molasses, creamer, butter and salt. Either by hand, or lowest speed of mixer, beat until mixture begins to thicken and cools. Allow to stand for one hour. Add egg and beat thoroughly for 5 minutes.
In a small bowl or cup, place four teaspoons oatmeal mixture and add warm water (110 F, should be hot but not steaming). Gently stir in yeast. Let stand until creamy, about 10 minutes.
Pour yeast mixture into oat mixture. Add 2 cups of flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Dough should be slightly "sticky", leaving a tiny residue on your finger when touched.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume. Punch the dough down, allow to double again.
Grease hands and pull golf-ball sized pieces of dough, form into rolls. Place in tall, lightly greased pans. Cover with clean, damp towel and allow to rise.
Or deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
Bake at 350 degrees F (175 degrees C) for about 30-35 minutes or until the top is golden brown. Remove loaves from pans, brush tops of loaves with butter to keep crust soft. Cover with clean towel until cool.
Honey Oatmeal Bread
2 cups boiling water
1 cup rolled oats ( quick oats will work)
1/4 cup honey
1/4 cup molasses
2 tablespoons butter
2 teaspoons salt
1 teaspoon powdered creamer (or powdered milk)
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
4 cups bread flour
DIRECTIONS
In a large mixing bowl, combine boiling water, oats, honey, molasses, creamer, butter and salt. Either by hand, or lowest speed of mixer, beat until mixture begins to thicken and cools. Allow to stand for one hour. Add egg and beat thoroughly for 5 minutes.
In a small bowl or cup, place four teaspoons oatmeal mixture and add warm water (110 F, should be hot but not steaming). Gently stir in yeast. Let stand until creamy, about 10 minutes.
Pour yeast mixture into oat mixture. Add 2 cups of flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Dough should be slightly "sticky", leaving a tiny residue on your finger when touched.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume. Punch the dough down, allow to double again.
Grease hands and pull golf-ball sized pieces of dough, form into rolls. Place in tall, lightly greased pans. Cover with clean, damp towel and allow to rise.
Or deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
Bake at 350 degrees F (175 degrees C) for about 30-35 minutes or until the top is golden brown. Remove loaves from pans, brush tops of loaves with butter to keep crust soft. Cover with clean towel until cool.