Touch of Honey Bread
Yield
1 loafPrep
90 minCook
40 minReady
190 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
rolled oats
|
|
| 1 | package |
yeast, active dry
quick rising |
|
| ½ | teaspoon |
salt
|
|
| 1 ¼ | cups |
water
|
|
| 3 | tablespoons |
honey
|
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 237 | ml |
rolled oats
|
|
| 1 | package |
yeast, active dry
quick rising |
|
| 2.5 | ml |
salt
|
|
| 296 | ml |
water
|
|
| 45 | ml |
honey
|
|
| 3E+1 | ml |
butter
|
|
Directions
In large mixer bowl, combine 1 cup flour, oat bran, yeast and salt.
Heat water, honey and butter until very warm.
Add to dry ingredients, beat at low speed of electric mixer until moistened.
Increase speed to medium, continue beating 3 minutes.
Stir in enough remaining flour to form a stiff dough.
Lightly spray bowl with vegetable oil, cooking spray, or oil lightly.
Turn dough out onto lightly floured surface.
Knead eight to ten minutes or until dough is smooth and elastic.
Place into prepared bowl, turning once to coat surface of dough.
Cover, let rise in warm place 30 minutes or until doubled in size.
Lightly oil 8 x 4 inch loaf pan.
Punch down dough.
Roll into 15 x 7 inch rectangle.
Starting at narrow end, roll up dough tightly.
Pinch ends and seam to seal; place seam side down in prepared pan.
Cover; let rise in warm place 30 minutes or until doubled in size.
Hear oven to 375℉ (190℃) F, bake 35 to 40 minutes or until golden brown.
Remove from pan, cool on wire rack 1 hour before serving.
