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Honey Oat Hearth Bread
Pan: Hearth Bread Pan

  • 2 cups boiling water
    1 cup rolled oats
    1/2 cup honey
    2 tablespoons butter
    2 teaspoons salt
    1 (.25 ounce) package active dry yeast
    1/2 cup warm water (110 degrees F/45 degrees C)
    4 cups bread flour
    2 tablespoons honey, warmed slightly
    2 tablespoons rolled oats


In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt.

Let stand for 1 hour.

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Pour the yeast mixture into the oat mixture. Add 2 cups of flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Form dough into loaf. Place the loaf into lightly greased USA Pan™ Hearth Bread Pan. Cover the loaf with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C).

Bake at 350 degrees F for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaf from pan, brush tops of loaf with 2 tablespoons honey and sprinkle with oats.


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