HONEY OATMEAL BREAD II
This is a fine textured bread if the oatmeal is allowed to soak for the full hour.
Provided by Leslie Vaughn
Categories Bread Yeast Bread Recipes
Time 3h50m
Yield 20
Number Of Ingredients 10
Steps:
- In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for 1 hour.
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Pour the yeast mixture into the 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. 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, about 1 hour.
- 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.
- Preheat an oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaves from pans, brush tops of loaves with 2 tablespoons honey and sprinkle with oats.
Nutrition Facts : Calories 159.6 calories, Carbohydrate 31.8 g, Cholesterol 3.1 mg, Fat 1.9 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 242.1 mg, Sugar 8.8 g
BUTTERMILK HONEY BREAD
A tangy and delicious bread. I have gotten compliments on this bread wherever I take it!
Provided by Kathleen Lloyd
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h40m
Yield 24
Number Of Ingredients 8
Steps:
- In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
- Combine buttermilk, butter, honey and the yeast mixture in a large mixing bowl. Add salt and two cups of the flour. Whisk well to combine. Add the remaining flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 minutes.
- Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees F).
- 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 with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are golden and the bottoms of the loaves sound hollow when tapped.
Nutrition Facts : Calories 147.8 calories, Carbohydrate 29.1 g, Cholesterol 3.2 mg, Fat 1.4 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 307.9 mg, Sugar 3.2 g
BUTTERMILK HONEY BREAD
There's nothing better than the smell of fresh-baked bread. This bread is tender and moist but has plenty of texture to slice. There's a subtle sweetness. It's perfect for a sandwich or to serve on the side of any dish. Using a dough hook makes kneading a cinch. It could also be done the old-fashioned way by hand if you don't...
Provided by Kim Kelemen
Categories Other Breads
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Combine 1/2 cup of warm water, yeast, and a pinch of sugar in a small bowl. Stir to dissolve yeast, and let sit for approx. 10 minutes or until foamy.
- 2. In a large mixing bowl, combine the remaining warm water, buttermilk, melted butter, honey, and salt. Add the yeast mixture and stir until combined.
- 3. Add 2 cups of flour and mix well. Continue to beat the mixture for 2 minutes or until smooth and creamy.
- 4. Add additional flour in 1/2 cup increments, stirring well after each addition, until the dough holds together and starts to pull away from the sides of the bowl.
- 5. Switch from paddle attachment to the dough hook. Knead in the remaining flour adding a few tablespoons at a time, until smooth and the dough no longer sticks to your finger when touched. Continue to knead for approximately 5 minutes.
- 6. Lightly grease a large bowl. Place the dough in the bowl, turning to coat.
- 7. Cover bowl with plastic wrap or towel. Let the dough rise at room temp until doubled, about 1 and 1/2 hours.
- 8. Turn dough out onto a work surface and divide in half.
- 9. Grease 2 loaf pans (9x5) with butter and set aside. Form loaves, I usually roll them out on a floured surface, and roll tightly. Place each loaf seam side down in the pans.
- 10. Cover loosely with plastic wrap or a towel.
- 11. Allow to rise at room temp until doubled again; about 30 minutes.
- 12. Preheat oven to 350 degrees. Bake 40-45 minutes or until loaves look deep golden brown.
- 13. Cool slightly and remove from pans. Cool on a wire rack.
BUTTERMILK OAT BREAD
Unique, delicious flavor.. a soft and dense dinner bread, with a hint of buttermilk tang and sweetness. Makes excellent toast. Half the rolled oats end up blended/ground into an oat flour. Prep time is a generous estimate, and does include up to 2-1/2 hours rising.
Provided by laurenpie
Categories Breads
Time 3h55m
Yield 1 1-1/2 lb loaf, 16 serving(s)
Number Of Ingredients 9
Steps:
- Stir yeast into warm water, set aside to bubble up.
- Lightly grease a large bowl (for rising), set aside. Lightly grease a loaf pan (preferably pale aluminum), set aside.
- Boil a kettle of water (for rising), then keep on simmer.
- Blend/grind half of the rolled oats into a fine oat flour (easy in a Nutri-Bullet.) Reserve the balance intact.
- Warm the buttermilk and melt the butter, then combine with salt, sugar, honey and the unground oats. (See OPTIONAL below. you may want to reserve 1 rounded Tbsp of rolled oats for the loaf's crust.).
- Add yeast, ground oats and flour; knead until smooth. (For me, that's about 8 minutes with the Kitchen Aid, or 12 minutes by hand.).
- Place dough in greased bowl to rise. Set (uncovered) in closed oven with an open kettle of boiled water. Don't turn on oven. Leave to rise for 1 hour.
- After the hour, reboil kettle of water.
- Form a loaf, place in greased pan. Again, set to rise (uncovered) in closed oven with an open kettle of boiled water. Don't turn on oven. Leave to rise for 1 to 1-1/2 hours.
- Remove dough and kettle from oven. Preheat oven to 350°.
- Bake in preheated oven for approximately 55 minutes total (+/- 5 min), lightly tenting with aluminum foil after 30-40 minutes to keep top from over-browning. The bread is done when its top is golden-brown and its center temperature is 190°.
- OPTIONAL: Just before baking, brush the top of the loaves with an egg white beaten with 1 Tbsp cold water. Sprinkle with 1 rounded Tbsp rolled oats (unground).
- NOTE: If you can't grind/blend the rolled oats, substitute 1 cup oat flour (or any flour) for the 1 cup of ground rolled oats in step #6.
- NOTE: This is my adaptation of a recipe from King Arthur Flour: KAF "Vermont Whole Wheat Oatmeal Honey Bread." The main difference being that I replaced water and whole wheat flour with buttermilk and oat flour. Both recipes use whole rolled oats, but I've doubled it's proportion.
Nutrition Facts : Calories 133.2, Fat 2.4, SaturatedFat 1.1, Cholesterol 4.4, Sodium 103.7, Carbohydrate 24.2, Fiber 1.6, Sugar 5.3, Protein 3.7
BUTTERMILK & HONEY BREAD
Make and share this Buttermilk & Honey Bread recipe from Food.com.
Provided by SharleneW
Categories Yeast Breads
Time 2h45m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 9
Steps:
- Lightly spray two small or one large loaf pan with non stick cooking spray or coat with melted butter.
- Set them on a baking sheet and set aside.
- In a kitchen aid mixing bowl, hand whisk the water, yeast and sugar together and let stand for 2 minutes.
- Stir in buttermilk, butter, honey, salt and half the flour.
- Stir with a wooden spoon.
- Fit machine with a dough hook, then kneading, add in more flour as required to make a soft, but firm dough, about 8- 10 minutes.
- Cover lightly with plastic wrap and let rise 45- 90 minutes until doubled in size.
- Gently deflate dough and divide into two or keep as one loaf.
- Shape into oblongs and place in prepared loaf pans.
- Insert loaf pans into a large plastic bag and let rise until doubled in size, about 30-45 minutes.
- Glaze well with a beaten egg.
- (You can also brush loaf with melted butter).
- Preheat oven to 375°F.
- Place breads in oven and bake about 45 minutes until well browned.
- Turn breads out onto a cooling rack and cool well before slicing.
HONEY BUTTERMILK CORNBREAD
I wanted to make corn bread but didn't have sugar or milk. I did have buttermilk and honey. They seemed to work well. I guessed at how much honey would be needed and it seemed about right, not too sweet.
Provided by toriforest
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. and grease a 8 inch square baking pan.
- Sift the cornmeal, flour, baking powder and salt together.
- In a seperate bowl mix the egg, buttermilk oil and honey.
- Add the egg mixture to the dry ingredients.
- Beat until smooth.
- Pour into pan.
- Bake 20 minutes edges may start to brown a little.
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HONEY OAT BREAD RECIPE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
Ratings 44Calories 198 per servingCategory Bread
- In a small bowl, or a two cup measuring cup, warm the milk so that it’s hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.
- Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough. Knead in the mixer, with the dough hook attachment, for 7-10 minutes, until the dough is smooth and elastic (if you’re making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient). If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon (5 ml) at a time, to soften it up.
- Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1/2 to 1 hour.
HONEY OATMEAL BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
4.9/5 (25)Total Time 2 hrs 50 minsCategory BreadCalories 179 per serving
- Boil some water and measure out 1 1/4 cups. Add to a large bowl or the bowl of a stand mixer. Add the rolled oats, salt and butter and stir to combine. Let stand 20 minutes, to soak and cool. *Be sure your mixture has cooled enough before you add your yeast to the bowl. If it's too hot, you will kill your yeast. Use a thermometer to test the temperature. It should be around 110F before you add the yeast. If you don't have a thermometer, let cool 5 minutes more and make sure it's just lukewarm.
- Once the oat mixture is cooled enough, add the honey, proofed yeast mixture, whole wheat flour and the 1st cup of all purpose flour to the bowl. Mix to combine with the kneading hook. With the mixer running, begin adding the 2nd cup of flour in small increments, letting it mix in before adding more. Continue adding this cup and additional flour, if needed, until you have a quite moist dough, but one that wraps around the hook and cleans the bowl in spots. It may still have a sticky bit at the bottom of the bowl. That is ok. Remove the dough to a floured surface and knead a few minutes, adding a bit of flour as needed, to prevent it from sticking to your hands or the work surface. Form into a ball. Place into a greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
HONEY OATMEAL BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (44)Calories 150 per servingTotal Time 5 hrs 25 mins
- This gives the oats a chance to absorb the water and soften up., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Add the flour and remaining ingredients to the oats, and mix and knead—by hand, electric mixer, or bread machine set on the dough cycle—until the dough feels springy; it will be quite stiff., Place the dough in a lightly greased bowl, and allow it to rise, covered, for 2 hours; it's a slow riser., Gently deflate the dough, and shape it into an 8" log.
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