Honey 'n' oat's bread

Yield: 1 Servings

Measure Ingredient
½ cup Old-fashioned rolled oats
1 cup Buttermilk *
1 Egg
1½ cup Whole wheat flour
1½ cup Bread flour
1½ teaspoon Salt
1½ tablespoon Honey
¼ teaspoon Red Star active dry yeast **
⅓ cup Old-fashioned rolled oats
¾ cup Buttermilk *
1 Egg
1 cup Whole wheat flour
1 cup Bread flour
1 teaspoon Salt
1 tablespoon Honey
¼ teaspoon Baking soda
2 teaspoons Red Star active dry yeast **

ONE & A HALF POUND LOAF

ONE POUND LOAF

* reconstituted dry buttermilk powder may be used instead of fresh buttermilk. Use 4 tb. dry buttermilk and 1 cup water for 1-½ lb.

loaf (if using Welbilt/Dak machine, add 2 tb. more buttermilk as well). Use 3 tb. buttermilk and ¾ cup water for 1-pound loaf (for Welbilt machine add 1 tb. more buttermilk). ** Use 4 teaspoons yeast for 1-½-pound loaf IF NOT USING RED STAR BRAND. One-pound size loaf measurement does not change. The egg and oats lend a wonderful rich, creamy flavor to this bread. Serve it with a crock of sweet butter and homemade preserves. Place all ingredients in bread pan, select Light Crust setting, and press Start. After baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

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