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Recipes - oatmeal bread

Recipe Name

oatmeal bread

Submitted by

Guest

Recipe Description

tender, high rising bread from King Arthur Flour company

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	90	Cook Time (minutes)	35	Ready In (minutes)	125

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Ingredients
Amt.	Measure	Ingredient



3	cups	flour, bread, enriched
1	cup	oats, old-fashioned rolled
2	tablespoons	butter, no salt
1 1/2	teaspoons	salt
3	tablespoons	honey
1	package	yeast, active dry
10	fliud ounces	milk, lowfat, fluid, 1% milkfat, with added vitamin A
3/4	cup (not packed)	raisins, seedless

Steps

Sequence	Step

1	1. Take a 2 or 4 cup glass measuring cup and heat up the milk in the microwave to about 100 degrees F. ( about 1 minute in my microwave, but micorwaves vary in power, so just check the milk with an instant read thermometer to be sure, if it''s much over 100 degrees let it cool OR you could heat the milk up in a small saucepan) *If you are using the active dry yeast package, add the yeast to the milk and stir to dissolve the yeast. 2. In the bowl of a standing mixer fit with a dough hook, add all the dry ingredients, except raisins. To the milk/yeast mixture, add the butter and honey. Turn mixer on to combine dry ingredients and slowly pour the milk mixture in while mixer is running on low speed. Mix until dough gets shaggy looking, and then allow machine to knead it for 5 minutes on med speed until smooth and pulls away from the sides of the bowl. Add the raisins, and allow the mixture to knead for a minute or so longer, to incorporate the raisins. 3. Place the dough in a large oiled bowl and cover with lid or plastic wrap to rest for about 1 hour. The dough will become quite puffy, though it may not double in size. 4. Shaping: Transfer the dough to a lightly oiled surface and shape into a log. Roll the log in the 1/4 cup oats to coat the outside. Place in a lightly greased 9 x 5 " loaf pan, cover the pan with lightly greased plastic wrap, and place in a warm area to rise for 1 to 1/2 hrs. or until it''s crested 1" to 2" over the rim of the pan. 5. Baking:

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