Vermont Oatmeal Maple-Honey Bread

It’s been quite some time since I made a loaf of bread just for the fun of it and this week I decided to remedy that. This bread jumped out as me as I was flipping through cookbooks.

It’s made with mostly white flour but does have a bit of whole wheat flour and some oats.  It needs more oats but what doesn’t need more oats? It also calls for maple sugar but you guys, I live in Alabama and we don’t have maple sugar down here. I’m not even completely sure what maple sugar is so I used brown sugar and some maple extract.

This bread makes, hands down, the best French toast ever. It tastes like it already has the maple syrup baked in! But it’s not too maple-y that you couldn’t make a ham sandwich or something like that with it. It’s pretty amazing and I’m excited to try making it again with more oats and the addition of some flax.

Vermont Oatmeal Maple-Honey Bread

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Ingredients

  • 2 1/4 to 2 1/2 cups (18 to 20 ounces) boiling water
  • 1 cup (3 1/2 ounces) rolled oats, plus more for top of bread
  • 1/2 cup (2 3/4 ounces) maple sugar or brown sugar (4 ounces)
  • 1/2 teaspoons maple flavor
  • 1 tablespoon honey
  • 4 tablespoons (1/2 stick, 2 ounces) butter
  • 1 tablespoon salt
  • 1 teaspoon cinnamon
  • 1 tablespoon instant yeast
  • 1 1/2 cups (7 3/4 ounces) whole wheat flour
  • 4 cups (17 ounces) all-purpose flour

Instructions

  1. In a large mixing bowl, combine the water, oats, maple sugar, maple flavor, honey, butter, salt, and cinnamon. Let cool to lukewarm.
  2. 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.
  3. Divide the dough in half and shape each half into a loaf. Place the loaves in 2 greased 8 1/2 x 4 1/2-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.
  4. Preheat the oven to 350F. Bake the loaves for 35 to 40 minutes. Remove them from the oven when they’re golden brown and the interior registers 190F on an instant-read thermometer.

Google Recipe View Microformatting by Easy Recipe

2.1.7

adapted from King Arthur Flour Baker’s Companion

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