**Note: This post is an eyesore but I don’t want to change the content because I’m keepin’ it real. This is how the original post looked and read, and I want to be able to read it again ten years from now and cringe as much as I’m cringing now. :) (Although I am adding a new photo of this in rolls-form, and plan to add more next time I make this into bread again.)
I will let you in on the people I’m identifying here. This was back in my MySpace days, where I originally posted this, when I was friends with a couple gals who went by Red (Kim) and Kitchen Bitch (Krista). Red’s white bread was the first yeast bread that required kneading that I’d ever made. This was the second one and it is still my favorite after three years of baking with yeast. It has the best, softest, texture and an incredible taste. I hope you overlook the bad photos and delirious writing and make it!**
Well I’ve made Red’s bread which got me over my fear of making it, so I decided to tackle the Bitch’s bread…Kitchen Bitch, that is! :) Kim can have “Red’s Bread” and Krista can have “Bitchin’ Bread”–am I a great marketing schemer or what? If you guys ever do open bread shops, I want 10% of your profits. Ha!
(It’s after 1 AM and I’m sleep-deprived. In case you didn’t notice.)
OK, so Krista sent me this recipe quite a while back, but since the directions called for a stand mixer with dough hooks (which I don’t have) and I was scared to make bread in the first place, let alone try to modify a recipe to suit my lack of kitchen apparatus, I saved it for a later date.
The date came today. Emboldened by my most recent success with the white bread, I decided I was going to go for the Honey Oatmeal Bread, despite my lack of dough hooks and despite the fact that it was nearly 11 PM. It was a huge success and totally worth staying up for–even better than my first bread attempt! The taste is unbelievable and the texture is crazy soft. I’m in love. I wish I had a good camera to show off the beauty of these loaves, but you can get a general idea from the back-up camera that I’m using.
Honey Oatmeal Bread
1 1/2 c water
1/2 c honey
1/3 c butter or margarine
5 1/2 to 6 1/2 c all-purpose flour
1 c quick cooking oats (Krista says rolled oats work fine too)
2 t salt
2 pkgs active dry yeast or 4 1/2 tsp jarred yeast
1 egg white
1 T water
Additional oatmeal for decoration (optional)
Place water, honey, and butter in small saucepan. Heat over low heat until mixture is very warm. (120-130 F)
First place oats, then 5 c flour, salt, and yeast in mixer bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 15 seconds.
Continuing on Speed 2, gradually add warm mixture to flour mixture and mix about 1 minute. Add whole eggs and mix about 1 minute longer.
Continuing on Speed 2, add remaining flour, 1/2 c at a time, and mix about 2 minutes or until dough starts to clean the sides of bowl. Knead on Speed 2 about 2 minutes longer.
Place dough in greased bowl, turning to grease top. Cover (I use plastic wrap) and let rise in a warm, non-drafty place (I use my oven with the light on) about 1 hour or until doubled in bulk. Sometimes this takes longer than 1 hour. Let it go until it has doubled.
Punch dough down and divide in half. Shape each half into a loaf and place in greased bread baking pans. Cover (I use a clean dish cloth for this) and let rise again in a warm, draft free place (oven again) until doubled in bulk…usually an hour, sometimes a bit more.
Beat the egg white and water and brush the tops of loaves GENTLY. Sprinkle with oatmeal if desired. Bake at 375 F (preheat the oven so it is up to temp) for 30-40 minutes. Remove from pans immediately and cool on wire racks.
Krista recommends brushing the crust with butter or margarine after removing from pans and so do I.
Yields 32 servings (16 slices per loaf). Nutritional info per slice: 134 cal, 4 g pro, 24 g carb, 3 g fat, 13 mg chol, 162 mg sod
Veronica’s Notes: To make this by hand, mix the dry ingredients together in a large bowl. Beat the eggs in a small bowl. Pour in warm liquid and mix with a spoon until blended, then dump in the beaten eggs and fold the dough over and over until all the egg is incorporated and you’ve got a ridiculously sticky mass attached to your hand. Add the remaining flour 1/2 cup at a time, kneading it in. I just knead my bread dough in the bowl to keep from dirtying another surface. Once you have kneaded in all the flour and continued to knead for a few minutes, follow the instructions on the recipe. I used instant yeast so I was able to skip the first rising and go straight to shaping the halves into loaves and sticking them in the pans. Krista wouldn’t recommend this and she’s probably right that using regular yeast and allowing the bread to rise longer develops a fuller flavor, but I seriously can’t imagine bread getting any better than this. If it’s better her way, the taste would probably give me a heart attack so it’s partly in the interest of my own health that I’m sticking to my own method.