Wednesday, May 16, 2012

Oatmeal Bread

To me, oatmeal is a funny food.  It's not so much because of the weird texture but more because of the reactions that people have to it.  

A lot of people out there really hate it.  I mean, they dedicate time to hating the stuff.  They'll watch you with disgust as you eat it, they'll turn up their noses, they'll voice their opinions.  Basically, they get their point across.  

There's another group of people that know that it's good for you so they choke it down, trying to convince themselves that they are actually enjoying their breakfast every morning.
I, on the other hand, love the stuff.  I love it with brown sugar, maple syrup, fruit, even just some salt on occasion.  But my favorite way to eat the stuff is the same way my mom made it for me when I was little: with a swirl of strawberry jelly and a little milk.
I think I've found a way to bring the oatmeal-haters to my side of the table though.  This bread uses the flavors of the oatmeal but gets rid of the texture of oatmeal that seems to drive people away.

Best part can still put some jelly on top :)
1/4 c. butter
2 c. oats
2 1/2 c. milk, scalded
1/4 c. honey
2 1/2 tsp. salt
1 c. whole wheat flour
2 Tbsp. yeast, dissolved in 1/4 c. warm (not boiling) water
2 1/2 c. all purpose flour
1 egg white
1 Tbsp. water

1.  Place butter and oats in a large mixing bowl or stand mixer.  Add scalded milk and let rest for 15 minutes.

2.  Add honey, salt and whole wheat flour.  Mix until smooth.  Mix in yeast.  Gradually add AP flour about 1/2 c. at a time until the dough is stiff and elastic.  The dough should pull away from the bottom of the bowl.
3.  Place dough on a lightly floured surface and knead until dough is smooth and no longer sticky.  Move dough into a greased bowl and cover with a clean kitchen towel.  Place in the window or in a warm place for the dough to double in size.
4.  Punch dough down and knead just until smooth.  Shape into 2 loaves and place in greased loaf pans.   Cover and let rise until double in size.
5.  Brush tops with egg white glaze and sprinkle with a few oats.  Bake for 35 minutes at 375˚.

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