Buttermilk Oatmeal Bread
Submitted by paisleypark20 on March 18, 2004 at 9:37 am

DESCRIPTION
Buttermilk-Oatmeal Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This recipe is from KAF's The Baking Sheet Winter 2004.

1 1/4 cups (10 ounces) warm water
1 cup (3 1/2 ounces) rolled oats
1/4 cup (2 ounces, 1/2 stick) butter
1 tablespoon honey
2 3/4 to 3 cups (10 5/8 - 12 3/4 ounces) unbleached all purpose flour
2 teaspoons instant yeast
1 teaspoon salt
1/4 cup (1 ounce) buttermilk powder (or substitute 1 cup fresh buttermilk for the buttermilk powder and 1 cup of the water)

Pour the water over the oats, mixing to combine. If you're using fresh buttermilk, heat it with the 1/4 cup of water just short of a simmer, then pour it over the oats. Add the butter to the hot mixture to melt it. Cool mixture to lukewarm, then add the honey, flour, yeast, salt and buttermilk powder (if using).

Mix the dough by hand, mixer or bread machine until it's well combined. Knead the dough for 5-7 minutes until it's smooth, springy and elastic. Transfer the dough to a lightly oiled bowl and cover, or allow to rise in your bread machine until puffy, if not quite doubled in bulk (this will take from 1 to 1 1/2 hours). Deflate the dough and form it into a loaf. Place the loaf into a greased 8 1/2" X 4 1/2 " loaf pan, cover with an inverted bowl or lightly greased plastic wrap, and allow it to rise until it has domed 1 to 1 1/2 inches above the edge of the pan.

Make some decorative slashes in the top of the loaf if you like, and bake the bread in a preheated 350 degree oven for about 35 minutes, until the center registers 190 degrees on an instant read thermometer. Check the bread about 10 minutes before the end of the baking time, and tent the top with foil if it's getting too brown. Remove the bread from the oven, and take it out of it's pan to cool completely on a wire rack.

Brush the top with butter while the bread is still warm, to give the crust a nice shine and keep it soft.

Yield: 1 loaf, 16 slices.

comments
Submitted by PaddyL on Thu, 2010-10-14 13:03.
Terrific bread. I needed bread for breakfast, so the night before, I mixed this up in the KitchenAid, gave it two rises in the bowl, one in the pan, and it baked up very light. Good flavour and made excellent toast.