BM # 51
Week ; 1, Day : 3
Theme : Baking
Theme of the week: Breads
Next in the bread series is Honey Oats Bread.
To be frank I have always been nervous where bread baking is concerned, but since I promised to bake breads for the first week I had to ful fill my promise. I finished all my bakes but for two breads, just because… one I was really very busy , two I was nervous.
Finally one Sunday I decided to bake both my breads at one go. I had a long book mark list for breads but finally I chose two new breads.
Honey and oats is the bread that I always choose when ordering a Subway, so somehow it pulled me. Also I knew if I would add oats to the bread my family will eat without asking too many questions. When I said Honey and Oats Bread, no one asked if I had used APF. I was happy that the bread was welcome and everyone enjoyed it. My hubby was the first one to taste , early morning with his tea and he loved it, my son, who as you all know is my biggest critic loved it and found the texture and flavor ,both very good. The most interesting part is that I had not read the complete recipe and proceeded. When it was time to bake, i realized that I had to place some water in another pan while the bread was baking. Now , I was worked up, and asked my son, if I should? Some how anything new with breads makes me nervous, and had I read that before I might have opted for another recipe. Anyway I placed the bowl of water and like I told you before that the bread turned out very well. The steam generated from the water made the bread moist . Now let’s come to the recipe…
Honey and Oats Bread
3 cups APF
3/4 cup oats
21/4 tsp instant yeast
11/2 tsp salt
1 cup milk1/4 cup luke warm water
2 tbsp unsalted butter
1/4 cup honey
2 tbsp warm honey
2 tbsp oats
Combine flour, oats, salt and yeast in a mixing bowl.
Warm the milk and add butter, stir until melted.
Add water and honey.
Pour the milk mixture into the flour, mixing with a dough hook until it just comes together to form a dough. Knead in the mixer with the dough hook attachment for 10 minutes, till the dough is smooth and elastic.
One can make the dough using hands too, the dough would be very sticky in the beginning , so flour your hands and work. Make sure the end result is a smooth elastic dough.
Place the dough in a lightly oiled bowl.
Cover and keep until double.
I left it for about 11/2 hours in Indian summer weather.
Once double , place the dough on a clean working surface.
Dust the counter and working with your fingers flatten the dough into a rectangle of 9×12″.
Tightly roll the dough, tucking the ends as needed, into a loaf.
Place the shaped dough into a 9×5-inch loaf pan.
Cover with a clean dry towel, and allow to rise until doubled, about ½ to 1 hour.
Preheat oven to 350 degrees (180 C). Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil.
When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats.
Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven. Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.
Transfer to a wire cooling rack and allow to cool completely before serving.
Let the bread cool completely before cutting it.