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My review
Honey Oatmeal Bread II
Leslie Vaughn
"This is a fine textured bread if the oatmeal is allowed to soak for the full hour."
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Ingredients
3 h 50 m servings 160Original recipe yields 20 servings (2 - 9x5 inch loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for 1 hour.
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Pour the yeast mixture into the oat mixture. Add 2 cups of flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat an oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaves from pans, brush tops of loaves with 2 tablespoons honey and sprinkle with oats.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 233276 Ratings
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Most helpful positive review
10/13/2006
This recipe is fantastic; I swapped half the bread flour for wheat flour and added an extra 1/2 tsp of yeast--the result was a gorgeous bread that's pleasantly sweet.
Most helpful critical review
2/9/2010
Meh. I had a very different take on this recipe from most. Incorporating the suggestions of many reviewers, I used half whole wheat and half bread flour. The bread was good, not great, certainly...
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10/13/2006
This recipe is fantastic; I swapped half the bread flour for wheat flour and added an extra 1/2 tsp of yeast--the result was a gorgeous bread that's pleasantly sweet.
11/30/2008
Nice loaf, very tasty. Next time I will skip the final brushing with honey. It leaves the loaf sticky. I will sprinkle a handful of oats on top of an egg or milk wash just before baking. Thi...
6/6/2008
This recipe produces excellent bread with a few changes! As some other reviewer I also found that with the fluid-flour ratio as stated in the recipe the dough turns out very sticky... I needed t...
1/7/2009
I don't know if my dough had issues because it's been raining for a week nonstop and the humidity is a b***h. I followed the recipe exact and it was super sticky. Even with about a 1/4 c. added ...
8/8/2002
Nice light loaf, although dough was quite sticky. Baked them in a smaller pan for a higher loaf. Won a blue ribbon at a county fair on this, will be entering it in the state fair, too.
10/16/2002
This recipe produces a great loaf of bread. It's nice and light with just a hint of sweetness. The only thing was that I had to add a couple more cups of flour as the dough was too sticky. My re...
1/5/2008
Excellent bread. I did add an additional cup of flour and some more while kneading. I am a novice bread maker and this is a great first time recipe. Easy, simple and tasty! 5 stars & beyond!
11/4/2006
My husband said this was the best bread he has ever eaten. I also took it to a class I teach at night and everyone loved it and wanted the recipe. I did not have bread flour so I used all purpos...
2/9/2010
Meh. I had a very different take on this recipe from most. Incorporating the suggestions of many reviewers, I used half whole wheat and half bread flour. The bread was good, not great, certainly...