The family loves bread and I need no reason to bake the same . This recipe is from Betty Crocker book and one of the modifications suggested the use of oats. The first attempt resulted in a dense bread possibly because I added too much flour. If you are using a stand mixer, stop adding flour once the mixture starts leaving the sides. Even if it looks slightly watery, kneading should make it into a soft and pliable dough. If you are hand mixing, add enough flour until you can handle the dough. Lesser the flour the better.
The bread was perfect for sandwiches and we also made French toast with it. Overall I am having fun with my new stand mixer and bread making has never been easy. Here is another classic white bread that was blogged earlier. Off to the recipe.
- brown sugar - 2 - 3 tbsp (packed)
- butter - 3 tbsp (softened)
- salt - 2 - 3 tsp
- milk - 2 cups (luke warm)
- water - 3/4 cup
- yeast - 4 tsp
- bread flour - 5 - 6 cups
- oats - 1 cup - quick cooking (Refer to notes)
Mix sugar, butter, salt, milk, water, yeast and 3 cups of flour. Next add oats. Then add the flour in 1/2 cup increment until it pulls from the sides of the mixer. Stop adding flour and knead until a soft dough is obtained.
Place in an oiled bowl and allow to double in volume.
Divide dough into two pieces. Roll each piece in a to 12 x 9 rectangle. Bring the short edges together to overlap. Then tightly roll the dough starting at the short edge. Press edges to seal.
Next press the sides down and tuck it under the loaf. This is optional.
Grease a 9 x 5 loaf pan and sprinkle oats on the bottom. Place the loaf seam side down in it and allow to rise again. Repeat for the other piece of dough.
When it doubles in size bake in a preheated 400F oven for about 25 - 30 minutes until the top is browned and the bread sounds hollow when tapped.
Allow to cool and slice.
1. If you do not have quick cooking oats, pulse old fashioned oats in a blender a couple of times.
2. Avoid adding too much flour; it will result in a dense bread. I added a total of 5 cups of flour and 1 cup of oats.
3. You can make the dough in a food processor or by hand also.
1 year ago: Karasev
2 years ago: Mint Chaas
1. Take old fashioned oats in a blender.2. Pulse just a couple of times. If using quick cooking oats, skip this step.3. Mix sugar, butter, salt, milk water, yeast and 3 cups flour.4. Next mix in the oats.5. Next add flour in half cup increments until the dough starts to pull away. Stop adding flour and knead until you have a soft dough.6. Place dough in an oiled bowl and allow to rise.7. Dough has doubled.8. Divide dough into 2 pieces. Roll each piece into a 12 x 9 rectangle.9. Fold the edges over, overlapping them.10. Next roll the dough tightly starting at the short edge.11. Pinch the edges to seal.12. This step is optional. You basically squish the sides down.13. Tuck it under the loaf.14. Grease a 9 x 5 loaf pan and sprinkle oatmeal at the bottom. Place the loaf seam side down and allow to rise. Repeat for the other piece of dough.15. Loaf has doubled. Bake in a preheated 400F oven for around 25 - 30 minutes until the top is golden brown and loaf sounds hollow.16. Out of the oven. Allow to cool and slice.
Linking to BakeFest #26 hosted by Lail and to YeastSpotting.