BUTTERMILK HONEY BREAD
There's nothing better than the smell of fresh-baked bread. This bread is tender and moist but has plenty of texture to slice. There's a subtle sweetness. It's perfect for a sandwich or to serve on the side of any dish. Using a dough hook makes kneading a cinch. It could also be done the old-fashioned way by hand if you don't...
Provided by Kim Kelemen
Categories Other Breads
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Combine 1/2 cup of warm water, yeast, and a pinch of sugar in a small bowl. Stir to dissolve yeast, and let sit for approx. 10 minutes or until foamy.
- 2. In a large mixing bowl, combine the remaining warm water, buttermilk, melted butter, honey, and salt. Add the yeast mixture and stir until combined.
- 3. Add 2 cups of flour and mix well. Continue to beat the mixture for 2 minutes or until smooth and creamy.
- 4. Add additional flour in 1/2 cup increments, stirring well after each addition, until the dough holds together and starts to pull away from the sides of the bowl.
- 5. Switch from paddle attachment to the dough hook. Knead in the remaining flour adding a few tablespoons at a time, until smooth and the dough no longer sticks to your finger when touched. Continue to knead for approximately 5 minutes.
- 6. Lightly grease a large bowl. Place the dough in the bowl, turning to coat.
- 7. Cover bowl with plastic wrap or towel. Let the dough rise at room temp until doubled, about 1 and 1/2 hours.
- 8. Turn dough out onto a work surface and divide in half.
- 9. Grease 2 loaf pans (9x5) with butter and set aside. Form loaves, I usually roll them out on a floured surface, and roll tightly. Place each loaf seam side down in the pans.
- 10. Cover loosely with plastic wrap or a towel.
- 11. Allow to rise at room temp until doubled again; about 30 minutes.
- 12. Preheat oven to 350 degrees. Bake 40-45 minutes or until loaves look deep golden brown.
- 13. Cool slightly and remove from pans. Cool on a wire rack.
HONEY OATMEAL BREAD II
This is a fine textured bread if the oatmeal is allowed to soak for the full hour.
Provided by Leslie Vaughn
Categories Bread Yeast Bread Recipes
Time 3h50m
Yield 20
Number Of Ingredients 10
Steps:
- In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for 1 hour.
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Pour the yeast mixture into the oat mixture. Add 2 cups of flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat an oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaves from pans, brush tops of loaves with 2 tablespoons honey and sprinkle with oats.
Nutrition Facts : Calories 159.6 calories, Carbohydrate 31.8 g, Cholesterol 3.1 mg, Fat 1.9 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 242.1 mg, Sugar 8.8 g
FAVORITE BUTTERMILK BREAD
"Crusty on the outside and tender on the inside, this bread is my family's all-time favorite," reports Michele Surgeon of Medford, Oregon. "Honey helps the crust bake up golden brown, wheat germ adds extra nutrition and the wonderful flavor will likely make it your family's standard for homemade bread, too."
Provided by Taste of Home
Time 1h5m
Yield 3 loaves (12 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add buttermilk, butter, honey, salt, baking soda, wheat germ and 4 cups flour. Beat until smooth. Gradually stir in enough remaining flour to make a soft dough. , Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; divide into thirds. Divide each portion into thirds; shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Place in a greased 9x5-in. loaf pan. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 350°. Bake 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 183 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 275mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 5g protein.
BUTTERMILK OAT BREAD
Unique, delicious flavor.. a soft and dense dinner bread, with a hint of buttermilk tang and sweetness. Makes excellent toast. Half the rolled oats end up blended/ground into an oat flour. Prep time is a generous estimate, and does include up to 2-1/2 hours rising.
Provided by laurenpie
Categories Breads
Time 3h55m
Yield 1 1-1/2 lb loaf, 16 serving(s)
Number Of Ingredients 9
Steps:
- Stir yeast into warm water, set aside to bubble up.
- Lightly grease a large bowl (for rising), set aside. Lightly grease a loaf pan (preferably pale aluminum), set aside.
- Boil a kettle of water (for rising), then keep on simmer.
- Blend/grind half of the rolled oats into a fine oat flour (easy in a Nutri-Bullet.) Reserve the balance intact.
- Warm the buttermilk and melt the butter, then combine with salt, sugar, honey and the unground oats. (See OPTIONAL below. you may want to reserve 1 rounded Tbsp of rolled oats for the loaf's crust.).
- Add yeast, ground oats and flour; knead until smooth. (For me, that's about 8 minutes with the Kitchen Aid, or 12 minutes by hand.).
- Place dough in greased bowl to rise. Set (uncovered) in closed oven with an open kettle of boiled water. Don't turn on oven. Leave to rise for 1 hour.
- After the hour, reboil kettle of water.
- Form a loaf, place in greased pan. Again, set to rise (uncovered) in closed oven with an open kettle of boiled water. Don't turn on oven. Leave to rise for 1 to 1-1/2 hours.
- Remove dough and kettle from oven. Preheat oven to 350°.
- Bake in preheated oven for approximately 55 minutes total (+/- 5 min), lightly tenting with aluminum foil after 30-40 minutes to keep top from over-browning. The bread is done when its top is golden-brown and its center temperature is 190°.
- OPTIONAL: Just before baking, brush the top of the loaves with an egg white beaten with 1 Tbsp cold water. Sprinkle with 1 rounded Tbsp rolled oats (unground).
- NOTE: If you can't grind/blend the rolled oats, substitute 1 cup oat flour (or any flour) for the 1 cup of ground rolled oats in step #6.
- NOTE: This is my adaptation of a recipe from King Arthur Flour: KAF "Vermont Whole Wheat Oatmeal Honey Bread." The main difference being that I replaced water and whole wheat flour with buttermilk and oat flour. Both recipes use whole rolled oats, but I've doubled it's proportion.
Nutrition Facts : Calories 133.2, Fat 2.4, SaturatedFat 1.1, Cholesterol 4.4, Sodium 103.7, Carbohydrate 24.2, Fiber 1.6, Sugar 5.3, Protein 3.7
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