Best 6 Honey Oatmeal Bread For Your Kitchenaid Mixer Recipes

KITCHENAID HONEY OATMEAL BREAD

Steps:

• Place water, honey, and margarine in small saucepan.
• Heat over low heat until mixture is very warm (120-130°F).
• Place 5 cups flour, oats, salt and yeast in mixer bowl.
• Mix with dough hook on speed 2 (low) about 15 seconds.
• Continue mixing, gradually adding warm water mixture and mix for 1 minute.
• Add eggs and mix 1 minute longer.
• Still on speed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans side of bowl.
• Knead on speed 2 about 2 minutes longer.
• Place dough in greased bowl, turning to grease top.
• Cover.
• Let rise in warm place, free from draft, about 1 hour, or until doubled.
• Punch dough down and divide in half.
• Shape each half into a loaf.
• Place in greased 8 1/2 x 4 1/2 x 2 1/2 inch baking pan.
• Beat egg white and water together with a fork.
• Brush top of loaves with mixture.
• Sprinkle with oatmeal.
• Bake at 375°F for 40 minutes.
• Remove from pans immediately and cool on wire racks.

HONEY OATMEAL BREAD FOR YOUR KITCHENAID MIXER

Steps:

• Place 5 cups flour, oats, salt, and yeast in Bowl.
• Attach bowl and dough hook.
• Turn to speed 2 and mix for 30 seconds.
• In saucepan, combine water, honey, and butter.
• Heat to 120°F to 130°F.
• On Speed 2, slowly add warm liquids to flour mixture, mixing for about 1 minute.
• Add eggs; mix an additional 1 minute.
• Still on Speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 3 minutes.
• Knead on Speed 2 for 7-10 minutes or until dough is smooth and elastic.
• Place in greased bowl, turning to grease top.
• Cover; let rise in warm place, until doubled, about 1 hour.
• Punch dough down.
• Divide dough in half.
• Shape each half into a loaf.
• Place each loaf into a greased 8 1/2x 4 1/2 x 2 1/2-inch bread pan.
• Cover; let rise in warm place till doubled, about an hour.
• Combine 1 TBSP water and egg white. Brush tops of loaves with mixture.
• Sprinkle with oatmeal.
• Bake at 375°F for 40 minutes.
• Remove from pans and cool on wire racks.

HONEY OAT BREAD (BREAD MACHINE)

Steps:

• Combine ingredients in breadmaker per your manufacturer's instructions.
• You can replace 2 cups white bread flour with 2 cups whole wheat flour but include 1 tbsp vital wheat gluten (the original recipe suggested this).
• Makes a moist, sweet loaf.
• NOTE: cook time is for the basic/white cycle (medium crust; 1½ lb loaf) using a BreadmanPlus bread machine; your machine may differ.

HONEY OATMEAL BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes; add 1 to 2 tablespoons of water or flour if needed).

HONEY WHOLE WHEAT BREAD FOR KITCHEN AID

Steps:

• Dissolve 1 T honey in the warm water in a small bowl. Add yeast and let mixture stand 10 minutes.
• Place 6 cups flour, salt, and wheat gluten in mixer bowl. Mix on speed 2 for 15 seconds. Continue on speed 2 and gradually add yeast mixture, butter, honey and milk.
• Mix 1 1/2 minutes longer, scraping bowl if necessary.
• Continue on speed 2, add remaining flour 1/2 cup at a time, and mix about 2 minutes more, or until dough cleans side of bowl.
• Knead on speed 2 about 2 minutes longer after dough cleans side of bowl.
• Transfer to an oiled bowl, and let rise in a warm, draft free environment for 1 hour or until doubled in size.
• Punch down dough and divide in half. Shape dough and divide into two oiled bread pans.
• Cover, and let rise in a warm, draft free environment for 1 hour or until doubled in size.
• Bake at 400 degrees for 15 minutes, then reduce oven to 350 degrees and bake 20-30 minutes longer.
• Remove from oven and let cool completely on wire wracks.

FLUFFY, LIGHT HONEY OATMEAL BREAD

Steps:

• 1. In bowl of a stand mixer, combine oats, flour, yeast and salt. In a 2 cup measuring cup, warm milk in microwave until hot, but NOT boiling. Add butter. Stir to melt. Stir in lukewarm water and honey. ( I slightly warmed my honey to make it easier to pour.)
• 2. Pour the milk mixture into the flour mixture. Mix with dough hook until incorporated, scraping sides of bowl if necessary. On setting 2 of a KitchenAid mixer, knead for 5 minutes. If dough climbs the dough hook excessively, add flour 1 TB. at a time until dough cleans sides and bottom of bowl. You want it to be slightly sticky, not gooey. It's ok if it climbs the hook, as long as the dough cleans the sides and bottom of the bowl. (You want it to be a little sticky to the touch because the dough will pick up more flour later when you shape your loaves.)
• 3. Place dough in buttered bowl, turning once to coat. Cover loosely with sprayed saran wrap. Place in a warm, draft-free area until doubled in size. (About an hour... depends on temp.) I like to turn my oven on to 200 degrees and place the covered bowl on a hot pad on top of the stove.
• 4. When doubled, dust counter lightly with flour, 2-3 TB. should do. Punch your beautiful, fluffy dough down, then fold in half 2-3 times, pressing out the air bubbles. Divide dough in half and form loaves. (If your new to bread making, take a minute to learn "how to shape bread loaves" online. There are some great YouTube videos as well that give great tips. It's a really important step for beautiful looking loaves.) Place in two 8 1/2 x 4 1/2 buttered or sprayed loaf pans. https://www.youtube.com/watch?v=859Wn3RIJrI
• 5. Lightly grease top of loaves with a little very soft butter and cover loosely with sprayed saran wrap. Let rise until loaf is 1-1 1/2 " above pan. Rising too much will produce a very airy bread that won't slice well. Rising too little, will produce a dense, heavy loaf. Again, somewhere around 45-60 minutes, depending on the temp of your kitchen.
• 6. When 1-1 1/2" above pan, bake at 350 degrees for 30-40 minutes. Watch closely since every oven is different. To know if it's done, I remove one of the loaves from the oven and tilt it into my hot pad covered hand. Just tilt it, don't remove it from the pan. Look at the bottom. If it's a nice golden brown, it's ready. If it's still pale-looking, return it to the oven for a few minutes and repeat. (If you take it out when it's not golden, it will not be sturdy enough to hold the bread up when you cool on wire racks.)
• 7. When the bottom is a golden brown, remove immediately from pans and cool completely on wire racks. Don't cut for a few hours, or you won't get nice slices. (Sometimes, I even wait until the next day.) Brush tops of loaves with a little melted butter. Enjoy!