Recipe: Vermont Oatmeal Maple Honey Bread

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Being from New England, I love all things maple! Maple trees in the fall, real maple syrup and (my favorite!) maple sugar candy! YUM! I was sent this great cookbook and some bread making supplies from King Arthur Flour. I discovered this wonderful bread recipe and just had to try it! Being that I am a bread novice (in fact, I think I kill yeast just by looking at it wrong!) I was a little worried about tackling this project but I was amazed that it came out GREAT! And the aroma of freshly baked bread just makes me so hungry! Here is the recipe I used!
 
 
Vermont Oatmeal Maple Honey Bread
 
 
2 1/4 to 2 1/2 cups boiling water
1 cup rolled oats
1/2 cup maple sugar or brown sugar
1/2 tsp maple flavor (optional)
1 tablespoon honey
4 TBSP butter
1 tablespoon salt
1 teaspoon cinnamon
1 tablespoon instant yeast
1 1/2 cups King Arthur Whole Wheat Flour
4 cups King Arthur Unbleached All-Purpose Flour
 

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In a large mixing bowl, combine the water, oats, maple sugar, honey, butter, maple flavor, salt and cinnamon. Let cool to lukewarm.
Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. (it should double in bulk)

 

Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2 x 4 1/2-inch bread pans. Cover the pans with lightly greased plastic wrap and allow the loaves to rise till they’ve crowned about 1 inch over the rim of the pan, about 1 hour.

Bake the loaves in a preheated 350°F oven for 33 minutes.* Remove them from the oven when they’re golden brown, and the interior registers 190°F on an instant-read thermometer.

 
Yield: 2 sandwich loaves.

 

To see even more great recipes, visit the King Arthur Flour recipe page! My thanks to King Arthur Flour for providing me with the cookbook and some of the ingredients for this bread.
 
To learn more about King Arthur Flour you can follow them on Facebook and Twitter.
 
Stay tuned to my blog over the next few days to learn more about breadmaking and get some inside advice with an interview from King Arthur Flour!

Disclaimer: I was provided with the cookbook and some bread making supplies from King Arthur Four but received no monetary compensation and all opinions expressed here are mine and mine alone!

 
 
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3 thoughts on “Recipe: Vermont Oatmeal Maple Honey Bread”

  1. I admit that I have a irrational fear of “yeast” but I’ve always wanted to bake bread. I just moved to New England and I’m not that far from King Arthur. I’m hoping to go for a visit and maybe get over this stupid fear. Maybe I will start with this recipe. Thanks for sharing!

    Reply

  2. Diane, I saw your link on HOMEGROWN.org and – working from home today – I went for it. The loaves have now cooled enough for slicing and I LOVE this bread. Thanks so much!

    Reply

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