AuthorNorma OlyaDifficultyIntermediateFluffy oatmeal bread flavored with maple and honey. This Vermont Oatmeal Maple-Honey Bread makes the best French toast! Or use it for sandwiches, toast, it’s delicious for anything!
In a large mixing bowl, combine the water, oats, brownsugar, maple flavoring, 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 to 7 minutes by machine) until the dough is smooth and satiny.
Transfer the dough to a lightly greased bowl, cover the bowl with a lightly greased plastic wrap and let the dough rise for 1 hour; it should double in bulk.
Divide the dough in half and shape each half into a loaf. Place the loaves in 2 greased 8 ½ x 4 ½-inch bread pans. Sprinkle with oats if desired.
Cover the pans with lightly greased plastic wrap (or a proof cover) and allow the loaves to rise until they've crowned about 1 inch over the rim of the pan, about 1 hour.
Preheat the oven to 350F.
Bake the loaves for 35 to 40 minutes.
Remove them from the oven when they are golden brown and the interior registers 190F on an instant-read thermometer.
Let cool completely before slicing and serving
Ingredients
Directions
In a large mixing bowl, combine the water, oats, brownsugar, maple flavoring, 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 to 7 minutes by machine) until the dough is smooth and satiny.
Transfer the dough to a lightly greased bowl, cover the bowl with a lightly greased plastic wrap and let the dough rise for 1 hour; it should double in bulk.
Divide the dough in half and shape each half into a loaf. Place the loaves in 2 greased 8 ½ x 4 ½-inch bread pans. Sprinkle with oats if desired.
Cover the pans with lightly greased plastic wrap (or a proof cover) and allow the loaves to rise until they've crowned about 1 inch over the rim of the pan, about 1 hour.
Preheat the oven to 350F.
Bake the loaves for 35 to 40 minutes.
Remove them from the oven when they are golden brown and the interior registers 190F on an instant-read thermometer.
Let cool completely before slicing and serving
