Wednesday, August 20, 2014
Yield 1 loaf
Recipe from Breadworld.com
Husband-Tested in Alice's Kitchen
This is bread I make for company when I want to have homemade bread, but I don't have a lot of time to do it. I can make the dough in just 15 minutes. After that, the bread rises for an hour and bakes in just 30 minutes. This is a great bread to make for those of you who may be beginners at bread making. If you're lucky enough to have a large mixer with a dough hook, you can let the machine knead the bread for you. You can purchase the oats in the bulk section of the Lost River Market &Deli.
2 ½ to 3 cups bread flour
½ cup oats (old fashioned or quick-cooking)
2 Tablespoons brown sugar
1 envelope rapid rise yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1¼ cups water
2 Tablespoons unsalted butter
In large bowl, combine 1 cup flour, oats, brown sugar, undissolved yeast, salt, and cinnamon. Heat water and butter until very warm (120 to 130 degrees F). Be sure to use a thermometer! Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. (Or, switch to the dough hook of your mixer and let the machine knead the dough for about 6 minutes.) Cover; let rest 10 minutes. Roll dough to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jellyroll. Pinch seam and ends to seal. Place, seam side down, in greased 8½ x 4½ inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 50 to 60 minutes. Bake at 375F for 30 to 35 minutes or until done. Remove from pan and brush with butter, if desired. Cool on wire rack before slicing.
Nutritional Information: Per Serving: Serving size: 1 slice; 1/12 of recipe Serving weight: 2.3 ounces Calories 150; Total fat 2.5 g; Saturated fat 1.5 g; Cholesterol 5 mg; Sodium 220 mg; Carbohydrates 28 g; Dietary fiber 1 g; Sugars 3 g; Protein 4 g