Easy Yeast Bread (that anyone can make!)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 7/8C hot tap water3 teaspoons yeast1.5 T honey1.5C white flour1.5C wheat flour1.5C rolled oats2.75 teaspoons saltlarge loaf panTIP: Use a serrated knife to score the slice marks on top of the bread when it is a whole loaf, to make portioning easier later. Make one slit in the center, then divide each side in half, etc. until you get all your slices.
1. In a medium bowl, whisk together the hot water, honey and yeast. Allow to sit about 5 minutes until creamy and frothy.
2. Add the remaining ingredients, and stir well. The dough will be very wet, and you won't be able to knead it - add more water if the dough is too dry.
3. Spray a large (3x5x9) loaf pan with cooking spray. (I use a Pampered Chef Stoneware pan. If you have a standard small metal grocery store pan, use 2 and divide the dough between them)
4. Scrape the dough into the sprayed pan, smooth with the back of the spoon and set in a warm place for 30 minutes (the front of the stove-top while the oven is heating works well). You don't need to worry about doubling or punching-down or anything - just set the timer for 30 min.
5. Heat the oven to 350 while the bread as rising.
6. Bake a heavy stoneware pan for 40 minutes, thinner metal pans (especially if they are only half full) will need less time - start at 25 minutes then check.
7. The bread is done when it is beginning to brown around the edges and pull away from the pan. Pop it out onto a rack to cool. Try to wait 30 minutes before slicing... but I can never wait ;-)
Serving Size: Makes 16 slices
2. Add the remaining ingredients, and stir well. The dough will be very wet, and you won't be able to knead it - add more water if the dough is too dry.
3. Spray a large (3x5x9) loaf pan with cooking spray. (I use a Pampered Chef Stoneware pan. If you have a standard small metal grocery store pan, use 2 and divide the dough between them)
4. Scrape the dough into the sprayed pan, smooth with the back of the spoon and set in a warm place for 30 minutes (the front of the stove-top while the oven is heating works well). You don't need to worry about doubling or punching-down or anything - just set the timer for 30 min.
5. Heat the oven to 350 while the bread as rising.
6. Bake a heavy stoneware pan for 40 minutes, thinner metal pans (especially if they are only half full) will need less time - start at 25 minutes then check.
7. The bread is done when it is beginning to brown around the edges and pull away from the pan. Pop it out onto a rack to cool. Try to wait 30 minutes before slicing... but I can never wait ;-)
Serving Size: Makes 16 slices
Nutritional Info Amount Per Serving
- Calories: 114.8
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 400.1 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 2.4 g
- Protein: 3.7 g
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