Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen I want to share with
you my recipe for my Honey Oat Bread. Now if you follow me on my Vlog channel, which
you totally should - you can get sneak peaks of what's to come here on Laura in the Kitchen
on my vlogs. You'll know I love making breads at home and this is one of the things I made
recently and everyone wanted the recipe. So I figured, you asked for it, I deliver!
Let me take you over the ingredients so we can get started.
You'll need some bread flour, some dry milk powder, these are instant - quick cooking
oats, not instant. But you can also use of course regular old fashioned oats. I've got
some fine sea salt, this is fine table salt. You'll need some melted butter, some honey,
warm water and you'll need some yeast. Now, that's it, I mean it's really simple and it's
really easy but it is just divine. Nothing, absolutely nothing beats the taste of a home
made bread! Not in my opinion anyway.
So, the first thing we're going to do is - I'm going to let the water cool - you know what,
actually let's get started on activating the yeast shall we? Quick tip, now in order for
me to measure out the honey so that I can have it ready for you, I always put it in
a glass measuring cup but spray your measuring cup with some non-stick cooking spray first
because that way - look it all comes right out and it doesn't get stuck everywhere. So
there's the tip of the day! Spray your measuring cup with some non-stick spray and your honey
will come out. You can do the same thing with corn syrup or anything like that.
I'm going to add my butter and my yeast and I'm just going to set that there and I'm going
to let the yeast proof. It will take just a few minutes. You should be able to smell
it, you'll see it foam up a little bit and that's when you know your yeast is proofed.
In the meantime take all of your dry ingredients. Give this a nice mix together. Now, this bread
is sensational with anything. I mean I love it, just to eat it with jam or butter, like
toast but I also love making - because it's slightly sweet - I'm a sucker for anything
sweet and salty. The combination to me is dynamite. Give me a stack of Saltines and
a little bit of Nutella and I am in heaven. So this bread - you can make French toast
with it, you can make eggy bread with it you can make a French toast sandwich. There's
so many different things you can make with it. I will show you a couple of recipes in
the upcoming future using this bread.
I'm going to put all my dry ingredients in my standing mixer that has been fitted with
a dough hook. I'm going to let that sit there until the yeast is proofed and then we'll
get going on mixing things up.
As you can see the yeast is proofed beautifully. That is what you're looking for. I'm going
to add that to my dry ingredients. I'm going to add everything to my dry ingredients. Make
sure you scrape out the honey all out of there. I don't want to leave a single little drop
behind. All I'm going to do now is raise this up, mix everything together on medium speed
until you have a nice dough and I'll show you what it looks like when it's there.
That looks great. Obviously it's not going to be super super smooth because you have
the oats in there but this is perfect. I'm going to take everything out of here with
my plastic dough scraper. It's very very handy. I definitely think everyone should invest
in one. They're only 5 bucks and you'll be surprised how handy they are.
You can see this comes together beautifully, it's slightly tacky which is exactly what
I am looking for. I'm going to put this in an oiled bowl, flip it over, rub it around
- just oiled with vegetable oil. I'm going to wrap this up in plastic wrap and put it
somewhere warm to rise for about an hour or so or until it has doubled in size. I'll show
you what it looks like when it's there.
This looks amazing and smells really good as well. I'm just going to put a little flour
on my surface. I also have a 9 by 5 inch loaf pan that I have sprayed with non-stick spray.
Let's get this out of here.
I'm going to flatten it with my hands, I don't want to work this too much because I don't
want to end up with a really tough bread. Then what I do is just roll it like so and
you want to make sure that you pinch. I just tuck things in and pinch. This will be the
bottom. It's just gorgeous.
Okay, now this is going to go into your pan. I'm going to cover this again with the same
wrap. I'm going to loosely cover it and I'm going to place it somewhere warm once more
to rise. You want this to come to about the top of the loaf pan. It will take about an
hour or so depending on how warm the environment you have this in is. So let this rest, let
it rise and then we'll get it ready to go in the oven.
My bread has domed up really beautifully. What I've done is I've taken a little bit
of honey and put it in this container. Popped it in the microwave for 20 seconds, so it's
really nice and runny because I'm going to brush the top of this. At this point you want
to make sure your oven is preheated to 350. I'm going to take some of this runny honey
and gently brush the top of the bread with it. I'm going to take some of my oats and
I'm going to sprinkle them on top because I want to be able to see the oats right away.
I want to be able to see that this is my honey and oat loaf of bread.
Pop this into the oven for 35-45 minutes or until it's a beautiful golden brown color
and when you tap it on top it should sound really hollow. That's when you know it's done.
If it's getting too dark too quickly, tent it with foil and your good to go.
My bread baked for 45 minutes and after 30 minutes I covered it with some aluminum foil
because it was getting too much color too quickly. It is perfect. Now if you want a
really puffed out bread - if you want it to be much higher, you would use a smaller pan.
I use a 9 by 5 because I want to get smaller slices because I've got something in mind
with this bread in which I don't want to use too big of a slice with. It is just absolutely
perfect every single time. I'm going to cut a couple of slices. It is still warm, you
really should let the bread cool completely but you know I break the rules, come on now,
don't we know this already! It is just perfection. Look at that. It is soft, it smells incredible,
it's actually not warm, its really really hot. Once it cools a bit more it will be a
lot easier to eat.
Mmm, slightly sweet, lovely and buttery, that lovely crust from the honey and the oats,
it's just a total - I mean look at that beautiful thing.
Go to laurainthekitchen.com to get this recipe. I hope that you have enjoyed spending time
with me and I will see you next time. Bye