Honey-Oat Pain De Mie
Recipe: #10375
August 23, 2013
Categories: Breads, Oats, Sunday Dinner Thanksgiving, Oven Bake, No Eggs, Yeast Bread, Flour, more
"Delicious sandwich bread . . . makes great toast! Recipe found on King Arthur's website! Time indicated does not include rising time."
Ingredients
Nutritional
- Serving Size: 1 (123 g)
- Calories 254.9
- Total Fat - 8.3 g
- Saturated Fat - 4.3 g
- Cholesterol - 17.7 mg
- Sodium - 589.3 mg
- Total Carbohydrate - 41.3 g
- Dietary Fiber - 5.3 g
- Sugars - 6.8 g
- Protein - 7.2 g
- Calcium - 22.2 mg
- Iron - 1.8 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Combine all of the ingredients, and mix until a cohesive ball forms.
Step 2
Cover the bowl, and let the dough rest for 20 minutes, to give the oats a chance to absorb some of the liquid.
Step 3
Knead, either by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.
Step 4
Place the dough in a lightly greased bowl and let it rise for 1 to 1 1/2 hours, until it's risen noticeably. It won't necessarily double in bulk.
Step 5
Gently deflate the dough, and shape it into a 9" log.
Step 6
Place the log in a lightly greased 9" pain de mie (pullman) pan, pressing it gently to flatten.
Step 7
Place the lid on the pan (or cover with plastic wrap, for a better view), and let the dough rise until it's about 1" from the top of the lid, 60 to 90 minutes.
Step 8
Towards the end of the rising time, preheat the oven to 350°F.
Step 9
Remove the plastic (if you've used it), slide the pan's lid completely closed, and bake the bread for 30 minutes.
Step 10
Remove the lid, and bake for an additional 5 minutes, or until an instant-read thermometer inserted into the center registers at least 190°F.
Step 11
Remove the bread from the oven, and turn it out of the pan onto a rack.
Step 12
Run a stick of butter over the top, if desired; this will yield a soft, buttery crust.
Step 13
Cool completely before cutting; wrap airtight and store for several days at room temperature.
Tips
- Pain de mie pan (Pullman Pan). It can also be baked in a 9" x 5" loaf pan instead of a pain de mie pan