Honey Oatmeal Bread

We saw a recipe that looked pretty good for Oatmeal Bread on All Recipes, but since we changed some of the amounts, some of the ingredients, how it is made and even the type of oatmeal used we're calling it ours. ;)

Honey Oatmeal Bread - Yield 2 loaves

1 cup Quaker Oats - not instant
1/2 cup honey
2 tablespoons butter
2 teaspoons salt
2 cups boiling water
4 1/2 teaspoons yeast
1/2 cup warm - not hot - water
6 cups all purpose flour (next time we will replace 2 to 3 cups with whole wheat flour)

Put oats, honey, butter, water and salt in large bowl of stand mixer (We used my KitchenAid Pro) and let sit for 1 hour.
At least 15 minutes before the hour is up mix yeast and the warm water to proof (We did this as soon as the oatmeal mixture was done as I buy my yeast in bulk at Sam's Club to save money and store it in the freezer.

Add the proofed yeast and two cups of flour to the mixer and blend well. Add the remaining flour 1/2 cup at a time, beating after each addition. When everything is incorporated let 'er rip for 20 minutes while you get online and catch up on your blog reading and tweeting with your peeps. Maybe get a few giveaways entered while you're at it.

Tell EVERYONE you are slaving away making your family some awesome homemade yeast bread. Really play it up! since you aren't even using a bread machine this is REAL homemade bread and they will be impressed. Don't mention that your mixer is doing all the work.

After the twenty minutes are up cover with a damp towel (leave right on the stand) and let rise until double for about an hour.

Turn the mixer back on low long enough to punch the air out of the dough then pull it out and divide in half. Put each into a lightly greased loaf pan.

Cover them back up with the damp towel and let double again, another hour or so.

Preheat oven to 350 degrees and bake for 30 minutes until the top is golden brown and the bottom sounds hollow when you tap on it. Remove from pans.

This is a very wet dough- you will be tempted to add more flour, but don't. This makes an excellent light bread that is not super-dense like a lot of homemade breads.

It is fabulous just like that, but even better toasted and slathered with butter or jam. We hogged the first loaf before we even had time to take a pic.

For the second loaf I threatened dire consequences to anyone who touched as I had a fabulous idea for an open-faced sandwich that I wanted to make for dinner the next night.

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