Vermont Oatmeal Maple Honey Bread Recipes

VERMONT OATMEAL MAPLE HONEY BREAD

Steps:

• 1. In a large mixing bowl, combine the first 8 ingredients. Let cool to lukewarm. Add the yeast and flours, stirring to form a rough dough. Knead about 10 minutes by and about 5-7 minutes by mixer, until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and let rise for 1 hour.
• 2. Divide the dough in half and shape each half into a loaf. Place the loaves in 2 greased 8 x 4- inch bread pans. Cover the pans with lightly greased plastic wrap, and allow the loaves to rise 1 inch above the pan, about 1 hour.
• 3. Bake the loaves in a preheated 350^ oven for 35-40 minutes. Remove from the oven when golden brown and interior is about 190^ on instant-read thermometer.

VERMONT WHOLE WHEAT OATMEAL HONEY BREAD

Steps:

• In a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm, about 10 to 15 minutes.
• 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 lightly greased plastic wrap, and allow the dough to rise for 1 hour. Since the dough is warm to begin with (from the boiling water), it should become quite puffy.
• Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2" x 4 1/2" bread pans.
• Cover the pans with lightly greased plastic wrap and allow the loaves to rise until they've crowned about 1" over the rim of the pan, about 60 to 90 minutes.
• Bake the loaves in a preheated 350°F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning. Remove them from the oven when they're golden brown, and the interior registers 190°F on a digital thermometer.
• Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage.

VERMONT HONEY-WHEAT BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the oats, buttermilk, syrup, honey, eggs, butter, wheat germ, salt and whole wheat flour. Beat on medium speed for 3 minutes. Stir in enough all-purpose flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch the dough down. Shape into two loaves; place each in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes., Beat egg white and water; brush over loaves. Sprinkle with oats. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

VERMONT WHOLE WHEAT OATMEAL HONEY BREAD

Steps:

• In a large mixing bowl, combine the water, oats, maple sugar, honey, butter, salt and cinnamon. Let cool to lukewarm.
• 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 lightly greased plastic wrap, and allow the dough to rise for 1 hour.
• Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2 x 4 1/2-inch bread pans. Cover the pans with lightly greased plastic wrap and allow the loaves to rise till they've crowned about 1 inch over the rim of the pan, about 1 hour.
• Bake the loaves in a preheated 360°F oven for 33 minutes.* Remove them from the oven when they're golden brown, and the interior registers 190°F on an instant-read thermometer. Yield: 2 sandwich loaves.
• *If your oven can't be set at 360°F, set it at 350°F and bake the bread for 35 to 40 minutes.