Honey-Oat Sandwich bread
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Ingredients
- 3 cups (361grams) bread flour
- 2 1/4 teaspoon (7 grams) instant yeast
- 1 cup (90 grams)old-fashioned rolled oats (not quick oats)
- 1 1/2 teaspoon (8.5 grams) salt
- 4 tablespoon (57 grams) melted butter, unsalted
- 1 egg
- 1/4 cup (33.75 grams)baker’s dry milk powder
- 3 tablespoon (64 grams) honey
- 1 cup (227grams) to 1 cup + 2 tablespoon (255 grams) lukewarm water*
- 9″ Pullman Loaf Bread Pan
Instructions
- Combine all of the ingredients and mix with a Danish Dough Whisk (or sturdy wooden spoon). Cover the bowl with plastic wrap or clean linen cloth, and let the dough rest for 20 minutes. What you’re doing is giving the oats a chance to absorb some of the liquid.
- Using a stand mixer and dough hook, knead the dough to make a smooth, soft, elastic dough. ~8-10 minutes.
- Place the dough in a large, lightly greased bowl and let it rise for 1 to 1 1/2 hours, until it’s risen noticeably. It won’t necessarily double in bulk. Gently deflate the dough, and shape it into a 9″ log.
- Put the log into a lightly greased 9″ Pullman pan, pressing it gently to flatten. * Place the lid on the pan (or cover with plastic wrap, for a better view), and let the dough rise until it’s about 1″ from the top of the lid, 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F. Slide the pan’s lid over top (remove the plastic if you used that) and bake the bread for 30 minutes. Remove the lid, and bake for an additional 5 minutes, or until an instant-read thermometer inserted into the center registers at least 200°F.
- Remove the bread from the oven, and turn it out of the pan onto a rack. Run a stick of butter over the top, if desired; this will yield a soft, buttery crust. Cool completely before cutting; wrap airtight and store for several days at room temperature.
Notes
Recipe adapted from King Arthur Flour with a bit of a tweak to make this more of an enriched dough.
*Don’t have a Pullman pan, you can make this in a 9×5″ loaf pan as well!