“Never have I tried a homemade bread as light and delicious as the honey-oat loaf at The Green Mountain Inn in Stowe, Vermont,” writes Rebecca Rothaug of Westbury, New York. “With your help, I would like to share this bread with my family and friends.”
Serve slices of this tender, slightly sweet bread with plenty of butter and honey.
Makes 2 small loaves.
- 1 3/4cups warm water (105°f to 110°f)
- 1tablespoon dry yeast
- 3/4cup quick-cooking oats
- 1/3cup honey
- 3tablespoons vegetable oil
- 2 1/2teaspoons salt
- 5cups (about) all purpose flour1large egg, beaten to blend
- additional quick-cooking oats
DIRECTIONS Stir 1/4 cup warm water and yeast in large bowl. Let stand 10 minutes to dissolve yeast. Stir in remaining 1 1/2 cups water, 3/4 cup oats, honey, oil, and salt. Stir in enough flour to form soft dough. Coat another large bowl with oil. Transfer dough to oiled bowl and turn to coat. Cover with plastic wrap, then kitchen towel and let rise at room temperature until doubled in volume, about 1 hour.
Oil two 8 1/2×4 1/2×2 1/2-inch loaf pans. Punch down dough; shape into 2 loaves. Place 1 loaf in each pan. Cover and let rise in warm draft-free area until almost doubled in volume, about 20 minutes.
Preheat oven to 350°F. Brush tops of loaves with egg; sprinkle with additionaloats. Bake until brown on top and tester inserted into center comes out clean, about 40 minutes. Cool completely. (Can be prepared up to 1 day ahead. Store airtight at room temperature.)