Honey Oat Casserole Bread Recipes

HONEY OAT CASSEROLE BREAD

Steps:

• 1. In lg. mixing bowl, dissolve yeast in warm water. In another bowl, combine the butter, honey and boiling water. Stir til butter is melted. Cool til warm, 110-115º. Add the eggs, oats, salt, butter mixture and 2 cups flour to the yeast mixture; beat on medium speed for 2 minutes. Stir in enough remaining flour to make a soft dough, (dough will be slightly sticky). Cover and let rise in warm place til doubled, about 1 hour. Punch down dough. Transfer to a greased 1-1/2 quart round baking dish. Cover and let rise in warm place til doubled again, about 30 minutes. Uncover and bake in 350º oven for about 1 hour til golden brown. Cool 10 minutes. Remove from baking dish and cool on wire rack.

NO-KNEAD CASSEROLE BREAD

Steps:

• In a large bowl, mix sugar, yeast, salt, pepper and 2-1/2 cups flour. In a small saucepan, heat water and butter to 120°-130°; stir into dry ingredients. Stir in 3/4 cup cheese, onion and remaining flour, forming a soft dough. Cover with plastic wrap and let rest 10 minutes., Shape dough into a ball; place in a greased 2-qt. round baking dish. Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 350°., Bake 40-45 minutes or until golden brown. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Cool in baking dish 5 minutes before removing to a wire rack to cool., Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature.

NO-KNEAD HONEY OATMEAL BREAD

Steps:

• In a small saucepan, heat 1 cup water to boiling. Stir in the oats, butter, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Heat remaining water to 110°-115°. , In a large bowl, dissolve yeast in warm water. Add the egg, oat mixture and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide evenly between 2 greased 8x4-in. loaf pans. Smooth tops of loaves. Cover and let rise in a warm place until doubled, 35-40 minutes. Using a sharp knife, make a shallow slash down the center of each loaf. , Bake at 375° until golden brown, 40-45 minutes. Remove from pans to wire racks to cool. If desired, brush with melted butter.

HONEY-OAT CASSEROLE BREAD

Steps:

• In lg. mixing bowl, dissolve yeast in warm water.
• In another bowl, combine the butter, honey and boiling water. Stir til butter is melted.
• Cool til warm, 110-115º.
• Add the eggs, oats, salt, butter mixture and 2 cups flour to the yeast mixture; beat on medium speed for 2 minutes.
• Stir in enough remaining flour to make a soft dough, (dough will be slightly sticky).
• Cover and let rise in warm place til doubled, about 1 hour.
• Punch down dough.
• Transfer to a greased 1-1/2 quart round baking dish.
• Cover and let rise in warm place til doubled again, about 30 minutes.
• Uncover and bake in 375º oven for 35-40 minutes til golden brown.
• Cool 10 minutes.
• Remove from baking dish and cool on wire rack.