Sunday, August 16, 2009

Oatmeal Sandwich Bread


I really enjoy making bread (which you can probably tell, as that seems to dominate my blog most of the time). However, I've grown to prefer wheat breads over white breads which usually require a pre-ferment process, thus requiring some advance planning.

A few days ago I was really wanting to make some bread right then so I started sifting through some saved recipes that were a 1 day recipe. This one has been saved for a while, then showed up on the back of one of my flour bags, so I gave it a shot.

This bread was great, it was labeled as a sandwich bread and that really described it well. It was soft and fluffy, but the oatmeal gave it more dimension than a standard white sandwich bread would have.

1 cup water
1/3 cup milk
1/4 cup (1/2 stick) butter
2 tablespoons brown sugar
2 tablespoons honey
1 cup rolled oats
1/2 cup rolled oats, ground (I did mine in a food processor)
2 1/2 teaspoons instant yeast
1 1/2 teaspoons salt
2 1/2 cups bread Flour


 Combine all ingredients in the bowl of a large mixer. Using the paddle attachment, mix until the dough forms a shaggy mass, then switch to the dough hook. Knead the dough for 5 minutes, or until the dough is smooth. (I had to add a bit more flour to the mix since it was very sticky.)

Move the dough to a lightly oiled bowl to rest for 1 hour. (The original recipe states that the dough will get a bit puffy, but may not double. Mine doubled- in fact by 1 hour it was HUGE)

Transfer the dough to a lightly oiled counter top and shape into a loaf.

Pre-heat the oven to 350°.

Place the loaf into a lightly oiled bread pan and let rest again for 45 minutes to an hour, or until the dough crests just above the lip of the bread pan.

Bake for 35 to 40 minutes, or until a thermometer inserted in the center reads 190°. If the bread is browning too quickly, for the last 10 minutes tent foil over the loaf.

Source: King Athur Flour

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