Honey Oatmeal Bread

June 11, 2012

I have a confession. Up until last week, I had never baked bread. I’m taking about real bread. You know—the kind with kneading, rising and all of that. It all seemed a little too intimidating and a little too messy.

That is until my sister entered the picture.

My sister is known in our family for her bread baking abilities. While I was visiting, I decided to ask for a personal lesson. She agreed and we got to work.

The bread turned out great! Really great. The two loaves only lasted a single day. Oh, and it was beautiful! Way better than store bought bread.

After the lesson, I’m feeling much more comfortable making my own bread. It’s much easier than I had imagined—especially with a stand mixer. I still have yet to re-create the bread alone but I feel hopeful and ready.

Thanks, Dawn! For the lesson and for being a super wonderful big sister. I’m always grateful to have you in my life!

Honey Oatmeal Bread

5 – 6 1/2 cups bread flour

1 cup quick-cooking oats

2 teaspoons salt

2 (1/4 ounce) packages of active dry yeast

1 1/2 cups water

1/2 cup honey

1/2 cup butter

2 eggs

Place 5 cups flour, oats, salt and yeast on stand mixer bowl. Using the dough hook attachment, mixture for 30 seconds on speed 2.

In a saucepan, combine water honey and butter. Heat mixture to 120°F to 130°F. With mixer on speed 2, slowly add the warm liquid to the flour mixture and mix for about 1 minute. Add eggs and mix an additional 1 minute.

With the mixer still on speed 2, add the remaining flour, 1/2 cup at a time—until the dough cleans to the hook and cleans the sides of the bowl. Knead on speed 2 for 7-10 minutes, until the dough is smooth and elastic.

Place dough in a greased bowl, turning to grease the top.

Cover and let rise in a warm place, until doubled. This will take about 1 hour. Punch the dough down and divide in half. Shape each half into a loaf and place in greased bread pans. Cover and let rise in a warm place for an additional hour.

Sprinkle the tops with oatmeal and bake at 375°F for 40 minutes. Remove from pans and cool.

Recipe: Kitchenaid 

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