It started with Red’s white bread and now I can’t stop. Once I realized just how easy making bread with my own hands can be, I haven’t been able to keep them out of the dough! I haven’t had to buy bread at the store for a month now and I really don’t ever want to again. This loaf is my latest bread victory.
Easy Buttermilk Oatmeal Bread
Adapted from http://www.thecookingphotographer.com
Ingredients
1 cup oats (I used old-fashioned rolled oats)
3 cups flour, divided
1 teaspoon salt
1 ½ teaspoons rapid acting/instant dry yeast
1 1/3 cups warm buttermilk
2 Tablespoons honey
1 Tablespoon butter or margarine, melted
Instructions
In a large mixing bowl, whisk together the oats, 2 cups of the flour, salt and yeast.
Measure the wet ingredients over the dry and stir until well incorporated. Slowly stir in the remaining flour until the dough is too thick to stir, then commence kneading in the flour. You can turn it out of the bowl, but I always leave it in the bowl and knead it that way so as not to dirty another surface. Knead for five minutes.
Shape the dough into a loaf, place in a greased bread pan, and spray the top with oil. Cover loosely with plastic wrap and let rise in a warm place for one hour.
Meanwhile preheat the oven to 350 degrees. After the dough has doubled in size, remove the plastic wrap and bake for 30 minutes until browned.
After baking, remove the bread from the pan onto a cooling rack. Brush the top with melted butter and cool completely.
Veronica's Cornucopia 