Maple Oatmeal Sandwich Bread
yields 2 loaves
1 cup milk
1 cup water
1/4 cup maple syrup
1/4 cup maple sugar (may substitute brown sugar or maple syrup)
1 cup rolled oats
1 T honey
1/4 cup unsalted butter
1 T salt
1 tsp cinnamon
1 T yeast
2 cups hard red wheat flour
2 cups hard white wheat flour
1-1/2 cups AP flour
In a small saucepan, combine milk, water, syrup, honey, sugar, oats, butter, salt and cinnamon. Warm over low heat until butter has just melted. Temperature should be around 110 degrees (too hot and you’ll kill your yeast, no rising. too cool and it will take much longer for the yeast to grow thus extending your rising time)
In a stand mixer with dough hook, combine yeast and flour. Pour warm liquid mixture slowly into flour mixture with the mixer on low. Knead by mixer for 6-8 minutes (10-12 minutes by hand.)
Transfer dough to lightly greased bowl and cover with a cloth napkin to rise approximately 1 hour. Many times, I turn the oven on it’s lowest setting and turn it off after the temperature is reached and then put the dough in, letting it rise in there for only 40 minutes.
Punch down and separate it in half. Shape dough into two loaves. I press each half into a square/rectangle and roll it into a tube, placing the seam side down in greased loaf pans. Cover again with the cloth napkin and let rise again for another hour. (Again you can cheat by putting them back into the warm oven – no need to turn it on again, it’s still plenty warm- for only 30 minutes – then remove the cloth napkin and crank up the heat to bake it.)
Bake the loaves at 350 degrees for 35-40 minutes. Remove from oven and immediately take a stick of butter and rub the tops of the loaves until they’re coated with a lovely buttery shine (you could also melt the butter and use a brush, but who wants to wash all those dishes!?) Let cool 10-15 minutes in the pan and then remove the from the pan to a cooling rack.
Honey Wheat Sandwich Bread
yield 2 loaves
2 cups whole milk or buttermilk
2/3 cup water
1/2 cup unsalted butter
1/3 to 1/2 cup honey – depends on how sweet you like your bread
2-1/2 cups hard red wheat flour
2-1/2 cups hard white wheat flour
2-1/2 cups AP flour
2 tsp salt
4-1/2 tsp yeast
In a small saucepan, combine milk, butter, water and honey over low heat until butter is just melted. Again, optimal temperature is 110 degrees.
Mix flours, salt, and yeast in stand mixer. Add warm liquid. Beat 10 minutes.
Place dough in greased bowl with cloth napkin over it. Let rise for 60-90 on counter or 45 minutes using the oven method explained above. Punch down and shape into loaves. Rise again for another 60-90 minutes on counter or 30-40 minutes in warm oven.
Bake in 350 degree oven for 40-45 minutes. Butter tops when out of the oven like above.
In theory, you should wait until they’re cool before slicing into them, but that only happens with one loaf in our house. The other loaf rarely makes it past buttering the top before being cut into and enjoyed by all while piping hot. Yum – hot bread with melted butter.