Oatmeal-Honey Bread Recipe
Ingredients
| Warm water | 1 /2 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| Dry yeast envelope | 1 | |
| 1 cup commercial sour cream | ||
| 1 cup quick-cooking oats | ||
| Honey | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| All purpose flour | 2 1/3 Cup (16 tbs) | |
| Honey | 1 Tablespoon | |
Directions
Combine warm water, sugar and yeast in mixing bowl, and stir or let stand 10 minutes to dissolve.
Heat sour cream until warm, but not hot, and remove from heat.
Stir in oats, 3 tablespoons honey, salt and baking soda.
When cooled to lukewarm, add yeast mixture and 1 cup flour, and beat well.
Mix in 1/2 cup flour with wooden spoon.
Knead lightly on board to work in remaining flour until dough is smooth, about 5 minutes.
Place ball of dough in warm oiled bowl, and turn it over once to oil top.
Cover, and let rise 30 minutes.
Punch down and shape into round loaf.
Place in greased round pan, 7 inches in diameter and 3 inches deep.
Cover, and let rise until dough fill's pan.
Bake at 400°F. 15 minutes; then reduce heat to 350°F., and bake 35 minutes.
Brush with 1 tablespoon honey while loaf is still hot.
Makes 1 round loaf.
Heat sour cream until warm, but not hot, and remove from heat.
Stir in oats, 3 tablespoons honey, salt and baking soda.
When cooled to lukewarm, add yeast mixture and 1 cup flour, and beat well.
Mix in 1/2 cup flour with wooden spoon.
Knead lightly on board to work in remaining flour until dough is smooth, about 5 minutes.
Place ball of dough in warm oiled bowl, and turn it over once to oil top.
Cover, and let rise 30 minutes.
Punch down and shape into round loaf.
Place in greased round pan, 7 inches in diameter and 3 inches deep.
Cover, and let rise until dough fill's pan.
Bake at 400°F. 15 minutes; then reduce heat to 350°F., and bake 35 minutes.
Brush with 1 tablespoon honey while loaf is still hot.
Makes 1 round loaf.
Chef
