I don't have pics, but just trust me on this- this is yummmmmy bread. It's gone before there's time for pictures! It's quoted by my brother-in-law to be "unreal" and my sister-in-law as "delicious" I can promise you, you won't regret trying this out. This is the bread that I make regularly. I love it, Colten loves it, and I haven't found anyone yet who hasn't thoroughly enjoyed it.
And it's easy.
Start out with about 5 cups of flour, though you might use about 7 cups altogether
Sift the flour! even if it says presifted, i sift it anyway
2 eggs
3 Tbls of soy lecithin OR dough enhancer (can be found at leavitts kitchen center) both work
1 cup oats
1/2 cup of honey (darker the honey, darker the bread will look)
2 Tbls of veg. oil
1 Tbls of salt
2 active dry yeast packets, or about 41/2 tsp of yeast if going out of a jar
2 1/2 cups warm water (actual recipe calls for 2 1/3 cups...i've done both it worked each time)
1 tablespoon sugar
I hope i don't make this sound too complicated, because its truly easy. if it were hard i wouldn't make it as often as i do, and i don't have a breadmaker.
First, get your water, it needs to be warm. my sister Jenny taught me the best trick or explanation for just how warm, "it's the right temperature when it the water doesn't feel like it's pinching your skin" ---that is the truth, test it with your pinky, there is a change in temperature where the water stops pinching. just make sure its not too hot. then add the sugar into the water, and the yeast. Stir with a spoon every once in a while to "proof?" it i think its called...
Then, sift the first 5 cups of flour mixed with the dough enhancer/soy lecithin into a big bowl. And throw everything else in there! What I do with the eggs- i crack the first one into the bowl, but the second one i crack into a separate bowl, whisk it, and use most of it for the bread, but I save a enough to brush the top of the dough right before it goes into the oven to help it look brown and beautiful when it comes out.
Once the yeast is ready, and added to the other ingredients, mix all together until it becomes hard to mix--then dump onto a counter that has flour (lots) on it and start playing with it! or kneading it--for technical terms. it starts out feeling like its not gonna turn into real dough, but just keep adding flour, getting your hands dirty, and kneading that dough like your life depends on it... when it feels a lot more sturdy, put it in a clean bowl and let it rise for around 45 min, it might rise fast, if it isnt then just give it time. (mine rose for an hour yesterday or more and was still grand)
Then punch it down and knead again! add flour obviously to make it less sticky, but you wont need as much flour this time. (if its really sticky, keep adding flour, I've never added too much flour and i've added a lot before) when its ready, separate into 2 or 3 loaves. i usually do 2 big loaves, but this is a alot of dough and would be fine for 3 medium sized loaves. Put in greased bread pans, and let rise a second time for 30-40 min, (this is a good time to preheat oven and leave the pans on top of the oven so they will rise even better) and then stick in the oven at 325 for 50-60 min. top of bread will look done a little sooner so make sure and go the full 50 at least because the browning created by the eggwash can be a tad deceiving.
I hope this didn't sound too crazy- it takes time, but I like it because I can start the recipe, then go do something else while it rises, come back and finish. I've experimented with this bread a couple times and it seems pretty fool proof. the texture has come out slightly different as I've changed the recipe, but I believe i've got it pretty much perfected. it's super delicious. just the sound of Honey Oat bread makes most of us go, "ooooo..... aaaaahhhhh" so for fun just try it out and see if ya like it.:)
Also- I usually make the full recipe and wrap one loaf in tinfoil and put it in the freezer, its still good when we thaw it out and use it. I'm not sure how long it would last in there...cuz we use it pretty quick, but I'd say it freezes pretty well.
