Monday, June 22, 2009

F.S - Vermont Oatmel Maple Honey Bread

I have put this recipe up before, so you may recognize it, but it has become my absolute favorite bread. It is my food storage bread because it has oatmeal in it, which acts a natural preservative, so this bread will last at least a week unrefrigerated. But, I promise you'll finish it off before then.

2 1/4 to 2 1/2 cups boiling water
1 cup rolled oats
1/2 cup maple sugar ( you can find it in bulk at health food stores) or brown sugar
1/2 t maple flavor (optional)
1 T honey
4 T butter
1 T salt
1 t cinnamon
1 T instant yeast (SAF brand is the best)
1 1/2 cups whole wheat flour
4 cups unbleached all-purpose flour

In a large mixing bowl combine water, oats, maple sugar, maple flavor, honey, butter, salt, and cinnamon. Let cool to Luke warm.
Add yeast and combined flours, stirring to form a rough dough. Knead (10 minutes by hand, 5-7 by machine) until dough is smooth and satiny. Transfer to a lightly greased bowl, and let rise for 1 hour - it should double in bulk.
Divide the dough in half, and shape into two loafs. Place the loafs in two greased 8 1/2 x 4 1/2 inch bread pans. Cover pans with lightly greased plastic wrap, and allow to rise until loafs have crowned 1 inch above the rim of the pan - about 1 hour.
Pre-heat oven to 350. Bake loafs for 35 to 40 minutes. Remove when they are golden brown and the interior registers 190 on an instant read thermometer. (I don't have an instant read thermometer, and I've never had a problem.)

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