If you’ve been following my blog for a while, you may remember that I did a cooking segment on live tv last fall. And excitingly, they invited me to be back their show on a couple weeks ago. I gladly accepted, and had SUCH a blast! While being on tv, especially live tv, is a bit nerve-wracking, the fun of it makes it worth the slight anxiety. Check out the video below to see the full clip!
While the segment focused on these fantastic Honey Oat Cinnamon Muffins, I gave a shoutout to this Honey Oat Bread, since it uses all the same ingredients as the muffins, plus yeast. And conveniently? It’s super delicious! It came together easily + quickly, + the results were fantastic. A lightly-sweet, hearty, flavorful bread that is super versatile. I love it toasted with a little fresh fruit jam or butter, or it also makes for a delicious sandwich bread, especially if the sandwich has both savory + sweet notes (think: grilled gruyere cheese with pears). So, if you’re looking for a simple, super scrumptious new bread to make, give this loaf a try!
makes 2 small loaves, adapted from Bon Appetit
1 3/4 cups warm water (105°F to 110°F)
1 tablespoon dry yeast
3/4 cup quick-cooking oats
1/3 cup honey
3 tablespoons vegetable oil
2 1/2 teaspoons salt
4-5 cups all purpose flour
1 large egg, beaten to blend
additional quick-cooking oats (for the top of the loaf)
Stir 1/4 cup warm water + yeast in large bowl. Let stand 10 minutes to dissolve yeast. Stir in remaining 1 1/2 cups water, 3/4 cup oats, honey, oil, + salt. Stir in enough flour to form a soft dough.
Coat another large bowl with oil. Transfer the dough to oiled bowl + turn to coat. Cover with plastic wrap, then kitchen towel + let rise at room temperature until doubled in volume, about 1 hour.
Oil two 8.5 x 4.5 x 2.5-inch loaf pans if making two small loaves. Punch down dough; shape into 2 loaves. Place 1 loaf in each pan. Cover + let rise in warm draft-free area until almost doubled in volume, about 20 minutes.
Preheat oven to 350°F. Brush tops of loaves with egg; sprinkle with additional oats. Bake until brown on top + tester inserted into center comes out clean, about 40 minutes. Cool completely. (Can be prepared up to 1 day ahead. Store airtight at room temperature.)print this recipe