This easy and delicious amazing homemade Honey Oatmeal Bread made with quick or old-fashioned oats and a touch of honey is soft and fluffy.
This is an absolutely delicious honey-flavoured loaf! Crusty on the outside and very soft on the inside. With a slightly sweet tasting.
A loaf of a light crunchy texture good for all occasions.
- 295 ml Water - 1 cup+3 tbsp – 24-30°C/75-86°F
- 3 tbsp Honey
- 2 tbsp Butter - or Margarine
- 2 cups Bread flour
- 1 cup Oat - quick or old-fashioned- do NOT use instant
- 2 tbsp Powdered milk
- 1¼ tsp Salt
- 2 tsp Active dry yeast
- Attach the kneading blade in the Bread Maker pan.
- Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
- Carefully insert bread pan into Bread Maker and gently close the lid.
- Select “Basic” bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark) and loaf size (1.5LB) and Press the Start button.
- It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
- Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
- Use non-stick Spatula to gently loosen the sides of the bread from the pan.
- Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
- Cool for about 10-15 minutes before slicing.
Use old-fashioned or quick-cooking oatmeal in this recipe, but DO NOT use instant.
* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)
* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf
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