Got an old bread machine collecting dust in the basement? If you do, I’m about to give you the perfect reason to fire it up again and put it to good use. This recipe always pops back into my regular rotation as soon as we feel the slightest hint of autumn in the air. You see, there’s nothing quite like the scent of fresh baked, homemade bread to welcome the harvest season in our household.
The trick to using the bread machine is to let it do what it does best…mixing and kneading…that’s it. I’ve owned my Oster since I was in college. At first, it was a novelty to be able to make fresh, baked bread by simply dumping in the ingredients in a specific order, pushing a few buttons, and waiting a few hours. However……hmmm…how do I say this? Well, let’s just say that while the smell was always mouthwatering, the dense loaf and the struggle to remove the “baked in” mixing paddle from the loaf…well, it just left a bad taste in my mouth. So much so that the bread machine was relegated to the basement shelf where it collected dust for almost a decade.
It wasn’t until a few years ago that I had a bread baking epiphany…one that I’m going to share with you.
Are you ready for this???
Ok, here goes.
DO NOT BAKE THE BREAD IN THE BREAD MACHINE!!!
That’s right…just use the dough cycle…then pop the dough in a greased bread pan, let it rise a bit, and bake in the oven.
The result: light, airy, soft, delicious, homemade bread…and, no paddle removal required.
Honey Oatmeal Bread
1/4 cup honey
2 cups all purpose flour
1/2 cup rolled oats
1 tsp salt
1 cup warm water
2 tsp active dry yeast
1 Tbsp extra virgin olive oil
Place ingredients in bread machine in order suggested by the manufacturer. (In my Oster, it’s all wet ingredients first, followed by all dry ingredients, with yeast last.) Select dough cycle and press start.
When dough cycle is complete, remove dough from bread machine and place in a greased loaf pan. Cover pan with a towel and allow to rise until ready to bake – typically a half hour before dinnertime. Bake at 350 degrees F for 30 minutes until crust is slightly golden brown.
Slice and serve warm, slathered with a bit of creamy butter and a drizzle of honey.