* Exported from MasterCook *
Bread, Back-of-the-Bag Oatmeal
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Posted
Quickbread
Amount Measure Ingredient -- Preparation Method
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Dough:
360 g Bread Flour -- (3C)
89 g old-fashioned rolled oats -- (1C)
2 tablespoons butter -- (28g)
1 1/2 teaspoons salt -- (9g)
3 tablespoons light brown sugar -- (40g), or dark brown
sugar, or 3 tablespoons (63g) honey
2 teaspoons instant yeast
1 1/4 cups lukewarm milk -- (283g)
Topping:
1 large egg white
1 tablespoon water -- cold, (14g)
1 tablespoons old-fashioned rolled oats -- to 2T (6g to 12g)
This tender, high-rising sandwich bread is soft enough for kids to
enjoy, yet sturdy enough for all kinds of sandwich fillings. It also
makes great toast, perfect with jam or buttered alongside scrambled
eggs. King Arthur Unbleached Bread Flour ensures a high rise even in
the presence of oats, which sometimes inhibit gluten formation. In
fact, the recipe was featured on our bread flour bag for quite some
time, and has become a perennial customer favorite for good reason:
it's easy to make, uses simple ingredients, and we guarantee everyone
in the family will love it!
Weigh your flour; or measure it by gently spooning it into a cup,
then sweeping off any excess.
To make the dough: In a large mixing bowl, or in the bowl of a stand
mixer, mix together all of the ingredients to form a rough, shaggy dough.
Knead the dough, by hand or mixer, until it's springy though still
somewhat soft, about 5 to 7 minutes. The dough may feel quite sticky
at the beginning; don't be tempted to add more flour, as additional
flour will make the loaf dry. If you're kneading by hand, try
kneading on a lightly greased work surface rather than a floured surface.
Place the dough in a lightly greased bowl, cover, and allow it to
rise at room temperature for 1 hour; it'll become quite puffy, though
it may not double in bulk. If your kitchen is particularly cold
(below 65F), place the bowl of dough in your turned-off oven with the
oven light on.
To shape the dough: Transfer the dough to a lightly oiled surface.
Flatten the dough into a 6" x 8" rectangle. Fold the top down to the
center (like you were folding a letter), pressing it firmly with the
heel of your hand to seal. Pull the upper left and right corners into
the center, pressing to seal. Repeat the first step (folding the top
to the center and sealing) three or four more times, until you've
created a 9" to 10" log. Tuck the ends under slightly, and turn the
log over so its seam is on the bottom.
Place the log in a lightly greased 9" x 5" loaf pan, and tent the pan
with lightly greased plastic wrap or the cover of your choice. Allow
the dough to rise for 1 to 1 1/2 hours, until it's crested about 1"
over the rim of the pan.
Towards the end of the rising time, preheat your oven to 350F with a
rack in the center.
To add the topping: Uncover the risen loaf. Beat the egg white with
the cold water. Brush the beaten white all over the top crust (you
won't need it all), then sprinkle with the rolled oats.
To bake the bread: Bake the bread for 35 to 40 minutes, until it's
golden brown. If the bread appears to be browning too quickly, cover
it lightly with aluminum foil for the final 10 minutes of baking.
When done, a digital thermometer inserted into the center of the loaf
will register 190F. If you don't have a thermometer, slide the bread
out of its pan and tap its bottom with your fingers: you should hear
a hollow thump.
Remove the bread from the oven and turn it out of the pan onto a rack
to cool. Cool completely before slicing. Store, well wrapped, at room
temperature for several days; freeze for longer storage.
Want to make this loaf start to finish in your bread machine? Program
the machine for regular/basic bread (or your machine's equivalent).
About 10 minutes before the end of the second kneading cycle, check
the dough and adjust its consistency as necessary with additional
flour or water; the finished dough should be soft and supple. If
you'd like dried fruit or nuts in your loaf, add them at the beep.
Want to make the best loaf possible? Read Successful loaves from your
bread machine: 5 tips for home bakers.
Want to make this loaf vegan/dairy-free? Replace the butter with
dairy-free butter, and the milk with a plant-based beverage (e.g.
almond milk, rice milk, etc.).
No instant yeast? You can use an equal amount of active dry yeast
instead. Simply mix it in with the other dry ingredients, no proofing
necessary.
S(Internet address):
kingarthurbaking.com/recipes/back-of-the-bag-oatmeal-bread-recipe
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Per Serving (excluding unknown items): 137 Calories; 3g Fat (18.7%
calories from fat); 5g Protein; 23g Carbohydrate; 1g Dietary Fiber;
6mg Cholesterol; 229mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2022 - 0710