I wanted to share one more bread recipe. While browsing through pinterest, I found a recipe on Tasty Kitchen and I instantly knew I had to try it. The bread is soft and fluffy. I personally would prefer it to be a little sweeter, so next time I will add some extra honey. Either way, when paired with the honey-cinnamon butter, this is absolutely amazing. Where has this butter been all my life?! Addicting!
Honey Oat Bread
- 2 1/4 c warm water
- 1/2 c honey
- 1/4 c butter, melted
- 2 packages active dry yeast
- 1 large egg
- 3 c whole wheat flour
- 2 1/4 c to 2 3/4 c bread flour (I used 2 1/4 c)
- 1 c quick cooking oats
- 1 tbsp salt
- 1/2 c butter, softened
- 1/4 c honey
- 1/4 tsp ground cinnamon
In a large bowl, stir together the water, honey and melted butter. Sprinkle the yeast on top and allow it to stil until bubbly, about 5 minutes.
Add the egg, 3 c wheat flour, 2 c bread flour, oats and salt. Stir the together until the dough pulls away from the sides of the bowl but is still tacky to the touch. Knead the dough, until smooth. Add more bread flour if needed, up to 3/4 c (I found this unnecessary).
Cover and allow to rise in a dark, warm place until doubled, about 1 hour.
Punch down the dough. Shape the dough into two loaves. Place the dough in lightly greased loaf pans. Allow to rise uncovered until nearly doubled in size, about 1 hour. Sprinkle oats on top of the dough, if desired.
Preheat oven to 350 degrees. Bake for 35 to 40 minutes, or until the temperature of the bread reaches 200 degrees. (Pierce the underside of the bread with a meat thermometer for a temperature reading. This will keep the steam from escaping while the bread cools.)
Meanwhile, make the honey-cinnamon butter. Whisk together the butter, honey and cinnamon in a small bowl, to desired thickness. Set aside.
Allow the bread to cool completely.
Slice and and serve with the honey-cinnamon butter.