Friday, February 17, 2012

Honey-Oat Casserole Bread

Well hello to you all.... from my kitchen here in Nevada!  We are finally moved in and life is good.  I won't tell you that things are where they should be, exactly.  There are several boxes that still need to be unpacked, but I am trying to make sure things get put away only if they're necessary.  Our house is pretty itty bitty.  So it's been a huge issue of simplifying!  But don't worry!  I've not sent any kitchen stuff out the door!  That stuff is all necessary!!!  I will admit that after 3 days with no baking "stuff", when I finally found the box and unveiled it's contents... I screamed!  The dogs started barking just for my daughter to hush them and assure to them that I was okay:)  Seriously tho, it felt like Christmas!
To celebrate my findings, I decided to make something yummy and filling.  Something that would make the house smell scrumptious! BREAD!  I still haven't unpacked my bread pans so I knew that casserole bread was going to be my best option, since I gave in at the store and bought that loaf of french bread that I was thinking about attempting.  After perusing thru many a cookbook, I found this recipe.  My family thanks me everytime they take a bite of this moist and delicious bread.  Very simple!  An awesome recipe for that beginning bread maker to build some confidence! Make it!  You're going to fall in love!

Honey-Oat Casserole Bread
TOH Baking

1 cup boiling water
1 cup quick-cooking oats
1/4 cup butter, softened
1/4 cup honey
1 teaspoon salt
1 package active dry yeast (I use 1 Tbsp)
1/4 cup warm water
2 eggs
3 1/2 cups all-purpose flour

In a large bowl, pour boiling water over oatmeal.  Add the butter, honey, and salt.  Let stand until mixture cools, stirring occasionally. 
In a large bowl, dissolve yeast in warm water.  Add the eggs, oat mixture and 2 cups flour.  Beat on medium speed for 2 minutes.  Stir in enough remaining flour to form a soft dough (dough will be sticky).  Cover and let rise in a warm place until doubled, about 55 minutes.
Punch down dough. Transfer to a greased 1 1/2 qt. round baking dish.  Cover and let rise in a warm place until doubled, about 30 minutes. 
Bake at 375 degrees for 35-40 minutes or until golden brown.  Cool for 10 minutes; remove from baking dish to awire rack to cool.  Cut into wedges.

I also sliced it in 1/2 inch slices and made sandwiches.  Best.Sandwich.Ever!

Happy Cooking!


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