What Is The Difference Between Old-Fashioned Oats And Quick-Cooking Oats Bread Maker Recipe and Tips – Honey Oatmeal Bread

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Bread Maker Recipe and Tips – Honey Oatmeal Bread

Use old-fashioned or quick-cooking oats in this recipe, but do not use instant oats. This is a very light textured bread with a crispy crust and it is a good all purpose bread.

The ingredients for one and a half pound bread are as follows – one and a quarter cups room temperature water, two tablespoons honey, two tablespoons butter or margarine, two and one third cups bread flour, one cup oats. Two tablespoons of dry milk, one and a quarter teaspoons of salt, two teaspoons of active dry yeast, or one and a half teaspoons of bread machine or quick rising yeast.

The ingredients for a two pound loaf are as follows – one and a half cups plus two tablespoons of room temperature water, two tablespoons of honey, two tablespoons of butter or margarine, three and one cups of bread flour, one cup of oats, two tablespoons of dry milk , one and a half teaspoons salt, two and one quarter teaspoons active dry yeast or two teaspoons bread machine or quick rising yeast.

Use the basic, basic/special bread selection. Add liquid ingredients and butter to the pan. Add dry ingredients, except the yeast, to the pan. Tap the pan to set the dry ingredients, pushing some of the mixture into the corners.

Make a well in the center of the dry ingredients and then add the yeast.

Program for recommended bread selection setting and desired crust color and bread size. Program the time delay if used. Turn on the bread machine.

When adding the ingredients to your bread, it is important to add them in the order given in the recipe. The liquid must go in first and kept away from the yeast. If the yeast and water are added together the activation process begins. This is especially important if you are using the delayed cycle. You don’t want the yeast and water to activate before the mixing and kneading begins.

It is also important that liquids are used at room temperature. If they come straight out of the fridge, they can be warmed to room temperature in the microwave for a few seconds. Remember to warm to room temperature. Too hot will kill the activation of the yeast and too cold will not activate.

I changed this recipe a bit to make it healthier. I replaced one cup of bread flour with one cup of white whole wheat flour. This makes the texture of the bread denser. If you are trying to experiment with different flours or ingredients, it is better to do it in moderation and see what the results are and then next time adjust it just a little until you are satisfied with the finished product.

I will try adding raisins and cinnamon to this recipe the next time I make it. You just need to add the cinnamon with the dry ingredients and the raisins when the cycle prompts you to add the dried fruit. I will have to experiment with this as the sugar in the dried fruit could affect the activation of the yeast. It’s also a good idea to add some flour to the raisins so they don’t stick together.

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