Yum! Yup that just about sums it up!
I made this for the first time a few weeks ago to go with soup, it also made really great grilled cheese sandwiches, was it the bread or my mad skillz at making grilled cheese? The world will never know!
Today we’re gonna use the big stand mixer to make bread, it just makes things so much easier. Of course you can make it by hand if you want to show off, just use the technique explained in this white bread blog post.
Here is what you are going to need
Simple enough right?
First take your lukewarm milk, honey and yeast and combine in the bowl of the stand mixer. Let stand 5-10 or until it is all foamy and bubbly, remember why we do this?
Once it gets all gassy, you can add the butter, oatmeal, flour and salt. Remember don’t toss the salt directly into the yeast mixture, they don’t get along, you gotta ease them into the relationship and they will be just fine.
Put on that dough hook, and set the mixer to stir. When it comes together turn up to speed 2 to knead for about 10 minutes, while you’re waiting clean up that mess you made.
Sometimes you might need more flour, sometimes you’ll need to add a little water to get the right consistency, once again this isn’t an exact science. When the consistency is right, it should clean the sides of the bowl but still hang on to the bottom, like this.
Now after it has kneaded, and it should be nice and elastic, it should have some fight to it! Place into an oiled bowl and flip it over.
cover with plastic wrap and let rise until it has doubled in volume, probably around an hour depending on how warm your kitchen is
Look at that, a few simple ingredients and you’ve created an awesome, living bowl of dough! Don’t worry, it doesn’t bite….
Now plop it out and form it into a loaf. Place some extra oatmeal on the counter, we’re gonna make this a purdy loaf!
With a wet hand, dampen the dough, this will help the oatmeal stick
Ooh more of that trademark artistic blur..
Roll it into the oatmeal and set into a greased loaf pan.
Cover and let rise until just peeking over the top of the pan. When it is close, get the oven preheating to 350 degrees.
Now slide it in the oven for 35-40 minutes, until golden brown all over.
Immediately remove from pan onto a cooling rack.
Now I didn’t create this recipe, although I would love to take credit for it. It is from those great bakers over at King Arthur Flour. They included raisins and currants as options in their recipe, but I just skipped them. Don’t tell them that I used Gold Medal Flour, maybe they won’t notice…
This dough would also make great dinner rolls to sop up that gravy from a pot roast.
Now get bakin’!