This tender, high-rising bread makes wonderful sandwiches and great toast.
3 cups King Arthur Unbleached Bread Flour
1 cup rolled oats (old-fashioned oats)
2 tablespoons butter or margarine
1 1/2 teaspoons salt
3 tablespoons brown sugar or honey
2 teaspoons instant yeast OR 1 packet active dry yeast*
1 1/4 cups lukewarm milk
3/4 cup raisins or currants (optional)
*If you use active dry yeast, dissolve it in the warm milk before combining with the remaining ingredients.
1. In a large mixing bowl, or in the bowl of an an electric mixer, combine all of the ingredients, mixing to form a shaggy dough or Knead dough for about 10 min.
2. Place dough in a lightly greased bowl, cover and allow it to rest for about 1 hour or until it becomes quilt puffy (this dough may not double in size).
3. Shape dough into loaf and transfer to slightly greased bread pan. Cover with plastic wrap and let rise for 1 to ½ hours or until its 1” to 2” off the rim of the pan.
4. Bake bread in a preheated oven 350 degree for 35 to 40 minutes.
This is a good recipe and I can see why it has such great reviews online. I think that the addition of milk does make a difference in the overall flavor of the bread. The recipe calls for raisins or currents but I decided that before I augment the original flavor I should try it undiluted. I was surprised at how wet the dough was and I guess I know understand what a shaggy dough is. I was surprised how much flour it required to make the shaggy dough less shaggy. I am curious how the rolled oats will affect the glutton ribbons. It seems to me that if whole-wheat cornels will cut the glutton ribbons then oatmeal flakes will as well. Hum. I enjoyed kneading the bread dough and kept remembering what Ben taught me last week. He is a champ!
Again, it took longer for the bread to rise than I had anticipated. Perhaps, I need to adjust my time expectations for bread to rise in our house. It tends to be pretty cold in our kitchen and all of the cookbooks suggest a warm, dry environment. Also, this dough continues to be quite sticky, even after it has risen. I hope I added enough flour. Hum. One week too much flour, the next week not enough flour….practice! practice! Practice!
Much to my surprise the bread looks beautiful and I guess the sticky-ness worked out okay. This bread is moist and like most things, only gets better with butter. Anyway, the bread looks beautiful and this is another successful week of bread making. I would say that I am feeling a lot more confident in my ability to produce a loaf of bread.
This bread is much better when warm. It smells great while it’s baking and right after its cut. But it gets a bit dry after it cools. I think it would be better toasting and smothered with jam. This is not stand-alone bread. It clearly needs something to be added in order for it to really work. 1