Cindy's Vermont Oatmeal Maple-Honey Bread
Recipe from King Arthur Flour, Yields 2 sandwich loaves
2 c. boiling water
1 c. thick oat flakes (rolled oats)
1/2 c. maple sugar (or brown sugar)
1/2 tsp. maple flavor (optional)
1 tbsp. honey
1/4 c. (1/2 stick) butter
1 tbsp. salt
1 tsp. cinnamon
1 tbsp. instant active dry yeast
11/2 c. King Arthur 100% white whole-wheat flour
4 c. King Arthur unbleached all-purpose flour
In a large mixing bowl, combine the water, oats, maple or brown sugar, maple
flavor (if you're using it), honey, butter, salt and cinnamon. Let cool to
lukewarm.
Add the yeast and flours, stirring to form a rough dough. Knead (about 10
minutes by hand, 5-7 minutes by machine) until the dough is smooth and satiny.
Transfer the dough to a lightly greased bowl, cover the bowl with lightly
greased plastic wrap, and allow the dough to rise for 1 hour.
Divide the dough in half, and shape each half into a loaf. Place the loaves in
2 greased 81/2 x 41/2" bread pans. Cover the pans with lightly greased plastic
wrap (or an acrylic dough cover), and allow the loaves to rise till they've
crowned about 1 inch over the rim of the pan, about 1 hour.
Bake the loaves in a preheated 360 degree oven for 33 minutes.* Remove them
from the oven when they're golden brown and the interior registers 190 degrees
on an instant-read thermometer.
*If your oven can't be set at 360 degrees, set it at 350 degrees and bake the
bread for 35 - 40 minutes.
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