* Exported from MasterCook *
Bread, Honey-Oat
Recipe By :Recipe by The Green Mountain Inn in Stowe, VT
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Low Fat
Posted Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 Cups warm water -- (105F to 110F)
1 tablespoon active dry yeast
3/4 Cup quick-cooking oats -- plus extra for topping
1/3 cup honey
3 tablespoons vegetable oil
2 1/2 teaspoons salt
5 cups all-purpose flour -- (approx)
1 large egg -- beaten to blend
Additional quick-cooking oats -- to sprinkle on top
Stir 1/4 cup warm water and yeast in large bowl. Let stand 10 minutes
to dissolve yeast. Stir in remaining 1 1/2 cups water, 3/4 cup oats,
honey, oil and salt. Stir in enough flour to form soft dough. Coat
another large bowl with oil. Transfer dough to oiled bowl and turn to
coat. Cover with plastic wrap, then kitchen towel and let rise at
room temperature until doubled in volume, about 1 hour. Oil two 8 1/2
x 4 1/2 x 2 1/2"loaf pans. Punch down dough; shape into 2 loaves.
Place 1 loaf in each pan. Cover and let rise in warm draft-free area
until almost doubled in volume, about 20 minutes.
Preheat oven to 350F Brush tops of loaves with egg; sprinkle with
additional oats. Bake until brown on top and tester inserted into
center comes out clean, about 40 minutes. Cool completely. (Can be
prepared up to 1 day ahead. Store air tight at room temperature.)
Makes: 2 Small Loaves
Source:
"Bon Appetit, Nov 2001"
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Per Serving (excluding unknown items): 208 Calories; 4g Fat (15.3%
calories from fat); 5g Protein; 38g Carbohydrate; 2g Dietary Fiber;
13mg Cholesterol; 340mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 1/2 Other Carbohydrates.
Serving Ideas : Serve slices of this tender, slightly sweet bread
with plenty of butter and honey.