Easy Oat Bread

Yesterday, I got a cookbook in the mail I requested a while back. It is recipes taken from Nancy Baggett's cookbook titled, "Kneadlessly Simple: Fabulous, Fuss-free, No-Knead Bread".

I have some oatmeal that needs to be used so I was excited to see that there was a recipe for Oat Bread. Last night, I made it and today is is sitting on my kitchen counter rising for the second time. (I also made the Oatmeal Muffins...so good!)) I will bake it tonight and let you know how it turns out!


Easy Oat Bread - Yield 2 medium loaves

• 5½ c. unbleached all-purpose white flour or unbleached white bread flour, plus more as needed
• 1 c. old fashioned rolled oats or quick cooking oats (not instant), plus 4 TBSP. for garnish
• 3 TBSP. granulated sugar
• Scant 2¾ tsp. table salt
• 1 tsp. Fleischmann's RapidRise Yeast
• ¼ c. clover honey or light (mild) molasses
• ¼ c. corn oil or other flavorless vegetable oil, plus extra for coating dough top and baking pans
• 2 ¼ c. plus 2 TBSP. ice water, plus more if needed

First rise:
In a very large bowl, thoroughly stir together the flour, oats, sugar, salt and yeast. In a medium bowl or measuring cup, thoroughly whisk the honey or molasses and oil into the water. Thoroughly stir the water mixture into the larger bowl, scraping down the sides until the ingredients are blended well. If the moisture is too dry to incorporate all the flour, a bit at a time, stir in just enough more water to blend the ingredients; don't over moisten, as the dough should be stiff. Brush or spray the top with oil. Cover the bowl with plastic wrap. For best flavor or convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours. If convenient, vigorously stir once during the rise.

Second rise:
Vigorously stir the dough. If necessary, stir in enough more flour to yield a hard to stir consistency. Generously oil two 8 ½ x 4½-inch loaf pans. Sprinkle a tablespoon of oats in each; tip the pans back and forth to spread the oats over the bottom and sides. Use well oiled kitchen shears or a serrated knife to cut the dough into two equal portions. Put the portions in the pans. Brush or spray the top with oil. Press and smooth the dough evenly into the pans with an oiled rubber spatula or fingertips. Sprinkle a tablespoon of oats over each loaf; press down to imbed. Make a ½-inch deep slash lengthwise down the center of each loaf using oiled kitchen shears or a serrated knife. Tightly cover pans with nonstick sprat-coated plastic wrap.

To finish the rise, let it stand at room temperature for 2 to 3 hours. The dough should come pretty close to the plastic wrap.

Baking:
Preheat oven to 375º and place rack in lower third of the oven 15 minutes before baking time. Bake on lower rack for 50 to 60 minutes, until the tops are golden brown. Cover with foil, then bake for another 10 to 15 minutes, until a toothpick comes out a very little particles on it. Bake another 5 minutes longer to be sure the centers are done. Let cool in the pan for 15 minutes, then take out of the pan and cool thoroughly. Eat it up!

This recipe should be kept well for 3 days at room temperature or frozen for up to 3 months.