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