Touch of Honey Bread
Submitted by 123veronica
Soft, golden honey oat bread made from scratch with just 7 simple ingredients. Oat bran gives this homemade loaf a nutty chew, while a touch of honey adds gentle sweetness to every warm slice.
YIELD
1 loafPREP
90 minCOOK
40 minREADY
190 minIf you’ve been meaning to try your hand at homemade bread, this is the loaf to start with.
Flour, oat bran, a packet of quick-rise yeast, butter, honey, and a little patience are all you need to pull a golden, fragrant loaf from your oven.
The oats give it a hearty, slightly nutty texture that sets it apart from plain white bread, and the honey brings just enough sweetness to make it irresistible warm with a pat of butter.
The dough comes together quickly in a mixer, then needs two short rises before baking into a beautifully browned loaf.
Pro Tips
- Make sure your water-honey-butter mixture is warm (around 120F) but not scorching, or you’ll kill the yeast
- Knead the full 8 to 10 minutes. Shortcuts here mean a dense, crumbly loaf instead of a soft, elastic one
- Let the baked loaf cool a full hour before slicing. Cutting too early releases steam and dries out the crumb
- For a crustier top, brush with an egg wash before baking
Ingredients
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.
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