Use your honey for this bread - makes two loaves
Honey oatmeal bread
2 cups boiling water
1/2 cup honey
2 tablespoons butter
2 teaspoons salt
1 cup uncooked rolled oats
1 package dry yeast (for you bulk buyers of yeast like me, about 2 1/4 teaspoons)
1/4 cup lukewarm water
4 1/2 to 5 cups flour (your choice.. I use 2 cups whole wheat, the rest good bread flour)
In large bowl, stir together boiling water, honey, butter, salt and rolled oats. Let stand one hour.
In small bowl, proof the yeast in the lukewarm water. Add to the oat mixture, and stir in the flour 1 cup at a time and beat well.
Turn out onto a floured surface and knead until smooth and elastic (about ten minutes). Place in a greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 1/4 hours.
Grease 2 (8 1/2 by 4 1/2-inch) loaf pans.
Punch dough down and divide in half. Shape each half into a loaf and place in prepared loaf pan. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees. Bake for 40 to 50 minutes. Remove from pans immediately and cool on wire racks.
Fluffy loaves - perfect for kid's sandwiches
Another recipe - I tried it for the first time (with my changes) yesterday - turned out very well. From allrecipes.com. These loaves are great for children who don't like crusty breads, and like softer, fluffier breads for sandwiches.
Amish White Bread (I laughed at this, because I have never seen an Amish loaf of bread made using only white flour - in this area at least, it is whole wheat or a combination).
- 2 cups warm water (110 degrees F/45 degrees C) I moved temp up to 115° because I used honey instead of sugar, and wanted to maintain a higher yeast proofing temperature.
- 2/3 cup white sugar (I used 2/3 cup honey instead).
- 1 1/2 tablespoons active dry yeast (a smidge more helps in the rise)
- 1 1/2 teaspoons salt (I dropped it down to more like 1 1/4).
- 1/4 cup vegetable oil
- 6 cups bread flour (Incorporated the last cup, actually a bit less, in the kneading stage - depends on your climate conditions. Instead of just a bland white bread, for flavor I substituted 1/2 cup of stone ground wheat, and Prairie Gold flour for 1 1/2 of the cups of white bread flour. Prairie Gold is a premium hard white spring wheat from Montana with a high (16%) protein level, producing nutritious breads light in color and texture).
- In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. (Important step - you want the yeast to be really active for these loaves, to make them rise with good CO2 pockets).
- Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. (I didn't knead more than 4-5 minutes, incorporating the last cup or so into the dough. The dough still was a tad sticky, and sort of ropey, not shiny and smooth. I wanted the loves to be fluffy, so I didn't overwork the dough). Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. (In the winter, with a cold house, I turn on the oven for a few minutes to get the temp around 125°, and then place the covered bowl into the oven to rise. It'll take more like 1 1/2 hours to rise in the winter).
- Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, (in the warm oven again) or until dough has risen 1 inch above pans.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. (Use a probe thermometer to check temperature, and take loaves out around 180-185°).