Doesn't that bread look amazing?! Today, I'm very happy to welcome Holly from Mess Makes Food as our guest poster! You've probably seen Holly's face on Tasty Tuesdays for the last four weeks now, but you won't have seen this beautiful recipe she's generously sharing with us! If you're like me and have been wanting to make bread for ages but have been too afraid, get ready to get your oven mitts out as Holly explains the process!
I'm Holly (Miss Messy) from Mess Makes Food and I'm lucky enough to be guest posting for Anyonita this week on her wonderful blog! I'm a 20 year old student and messy blogger with a love of all things sweet and baked.
The recipe I'd like to share with you is for my favourite bread in the whole world: Honey and Oat Bread. This recipe produces a soft and moist bread with a tender crust, perfect for sandwiches on a picnic or toasted for breakfast. I hope you enjoy my recipe and if you would like to follow along come visit me on Facebook, Twitter or Pinterest!
Ingredients:For the honey and oat bread
1 tsp salt
2 1/4 tsp instant yeast
30g unsalted butter
70ml lukewarm water
70g old fashioned oats
250ml semi-skimmed milk400g all-purpose/plain flour
All right, let's bake:
Combine the flour, oats, yeast and salt in the bowl of your stand mixer or in a large bowl.
Warm the milk and melt the butter into the milk. Then combine the water and honey with the milk mixture.
Pour the wet ingredients into the dry and knead for 8-10 minutes. The mixture will be very sticky at first but keep with it. You may add more flour it you feel you need to.
Place in a large oiled bowl and cover for 1 hour until doubled in size.
Grease and line a large loaf tin.
Remove from the bowl and knock back.
Roll out into a large rectangle the width of the loaf tin and double the length. Roll up into a tight roll and place in the prepared tin.
Cover and leave to rise for a further hour.
Pre heat the over to 170C.
Brush the top of the bread with honey and sprinkle with oats if desired.
Bake for 45 minutes or until the bread sounds hollow when tapped and is golden brown.
Transfer onto cooling rack and eat slightly warm.
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