Honey-Oatmeal Bread

  • 2 1/4 cups milk
  • 1/3 cup honey
  • 1/4 cup shortening
  • 2 1/2 t salt
  • 2 packages active dry yeast
  • 1/2 cup warm water (105° to 115°)
  • 2 cups regular oats, uncooked
  • 6 to 6 1/2 cups all-purpose flour
  • butter or margarine, melted

Combine first 4 ingredients in a saucepan; heat until shortening melts. Remove from heat, and cool to 105° to 115°.

Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, liquid mixture, oats, and 2 cups flour in a large mixing bowl; mix well. Stir in enough remaining flour to make a soft dough. Turn dough out onto a floured surface, and knead until smooth and elastic (8 to 10 minutes). Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch dough down; cover and let stand 10 minutes. Divide dough in half; place on a floured surface. Roll each half to a 15- x 9-inch rectangle. Roll up, jellyroll fashion, starting at narrow end; pinch seams and ends to seal. Place loaves, seam side down, in two greased 9- x 5-inch loaf pans. Brush with butter.

Cover and let rise in a warm place, free from drafts, 40 minutes or until doubled in bulk. Bake at 375° for 45 minutes or until loaves sound hollow when tapped. Cover with foil the last 15 minutes or baking to prevent excessive browning. Remove loaves from pans; cool on wire racks.

Yield: 2 loaves

From The Ultimate Southern Living Cookbook

Katie: Well, this was an epic fail for me! I have such trouble with bread. Gray pointed out that instead of making special breads, that I should start with a “no fail” bread, and make it multiple times until I master it. He is probably right, but I always have such lofty ambitions. The bread would not rise properly and was very dense, and I couldn’t get it done, so it was dough-y as well. The flavor was great, though, so if executed properly, I’m sure this recipe would be delicious!

Gray: Aside from the bread not turning out, this is one of my all-time favorite cookbooks.  It has a ton of great recipes that are time tested, and well written.  My mom had an older version of this cookbook when we were growing up, and I loved it even then.  It is one that I turn to time and again, especially when I am looking for a classic American or southern recipe.

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One Response to Honey-Oatmeal Bread

  1. Dawn says:

    I have this cookbook but it is packed away. I’ve looked all over the internet for this recipe and after nearly giving up, I found it on your site. Thank you, thank you, thank you!

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