The chill is finally in the air, and our thoughts turn to hearty winter fare for the dinner table. A good soup or stew is a welcome comfort food on cold nights and a quick pick-up for lunch. Make your soup supper even more special with home-made bread.
This Honey-Oat Casserole Bread is a perfect accompaniment to soups and stews. The recipe is from the bread-maker in the family, my sister Becky.
Honey-Oat Casserole Bread
1 pkg. (1/4 oz.) active dry yeast
1/4 cup warm water (110-115 degrees)
1/4 cup (or 1/2 stick butter) softened
1/4 cup honey
1 cup boiling water
1 cup quick-cooking oats
1 tsp. salt
3 1/4-1/2 cups all-purpose flour
In a large bowl, dissolve yeast in the warm water. In another bowl, combine the butter, honey and boiling water, and stir until butter is melted. Cool to 110-115 degrees.
Add the eggs, oats, salt, butter mixture and about 2 cups flour to the yeast mixture. Beat on medium speed for 2 minutes. Stir in enough of the remaining flour to form a soft dough. The dough will be slightly sticky. Cover and let rise in a warm place until doubled (about 50-55 minutes).
Punch dough down and transfer to a greased 1 1/2 qt. round baking dish. Cover and let rise in a warm place until doubled (about 30 minutes).
Bake at 375 degrees for 35 to 40 minutes or until golden brown. Cool for about 10 minutes before removing from baking dish to wire rack to cool.
Publisher’s Note: It’s been hard to diet the past few weeks as Robin has been filling up my email with some of the most wonderful side dishes, appetizers and desserts you can imagine. She has been getting ready for the special Blount Today Holiday Cooking section, which will be in your Blount Today in early December. I don’t want to tempt you, but how does Apricot Glazed Carrots or Potatoes Romanoff sound?
Holiday Cooking will feature side dishes and other goodies to accompany three main dishes: ham, turkey and beef. From my preview, I will advise that you don’t want to miss this special section in the Dec. 6 Blount Today!