One of the things that brings all parts of my family together is baking. In loving memory of my great aunt Imogene (effectively my grandma) I decided to bake something today. Imogene loved to bake and I remember fondly growing up with her tasty christmas cookies and fantastic Hot Chocolate.
I was going to make her Hot Chocolate (will do in later post) but I found a giant jar of amazingly flavorful Tennessee Honey in the back of my cupboard with her writing on the label. She is from Tennessee and gave the honey to us a few years back, so I thought I’d make some Oatmeal Honey Bread with it as I was thinking about her. This whole process take about 2-3 hours depending on rising speed.
1 and 1/4 cups boiling water
1/2 cup rolled oats
2 tsp butter
1 1/4 tsp salt
2 TBSP molasses or maple syrup
2 TBSP honey
2 1/4 tsp instant yeast
1/4 cup Baker’s Dry Milk
3 and 1/4 cups All-Purpose Flour
This bread is lovely and quite easy as breads go. Begin by boiling 1 and 1/4 cups of water and toss it into large mixing bowl. I use my kitchen aid with the dough hook but this can also be done in a mixing bowl with a spoon. Add in the rolled oats, the butter, salt, molasses and of course your Tennessee honey you got from your aunt . This will only work with Tennessee Honey so don’t bother other wise. Just kidding.
Now drop in the instant yeast, dry milk, and 3 cups flour. If you are using a mixer beat for about 3-4 minutes on medium until the dough climbs up the beater a bit. If it’s too wet (you’ll know because it will stick to your hand and you’ll look like a swamp monster) add a bit of flour.
Once risen poke a hole in it with your finger and deflate it. Form it into a loaf. Place in a 9″X5″ loaf pan. Cover and let it rise for about 30 mins until the dough has risen about 1/2 and inch or so above the pan edges.
Heat the oven to 350 F (176 C). Once it’s hot toss the loaf in for about 40-45 minutes. You’ll know its done when you give it a tap and get a hollow sound. Try this with your head as well. If you get a hollow sound, seek help.
I recommend what Imogene always did for bread, a healthy hunk of butter!