Thursday, April 7, 2011

Honey Oat Bread


We're back to bread. I just can't escape it, even if this is my first loaf since moving. It just takes so long. And I'm afraid that without my family, I'll eat it all in one sitting.

Yeah, that's just how I roll.

Anyway, the thing about the loaf above is that it was supposed to be a sandwich loaf. Totally didn't work out.

See, I thought the recipe called for a larger loaf pan, which I happen to have stored in my minimal kitchen space. Except it wanted a smaller pan, so the bread didn't take on a rectangular shape. 

Amorphous sandwich loaves are kind of my thing. I know how to properly shape one--I've watched way too many YouTube videos on the subject--but they always split on the side no matter what I do. Ugly sandwich loaves make good toast, but not good sandwiches.

Disappointed with my very tasty but deformed loaf of bread, I took myself over to Panera yesterday to contemplate the wonderful world of yeast. Or, you know, to work since I didn't feel like doing so from home and we have some unfriendly cafes nearby (I, of course, waited until The View was over).

I sat there for four hours (unbothered!), staring at everyone's crusty bread, while sipping my Mixed Berry Smoothie (quite delicious, but be sure to tell them to make it thicker), and I came to no conclusions about my sandwich bread dilemma.

Okay, that's a lie. I vowed to steal a smaller loaf pan from my mom next month. Yeah, I have a list.

Anyway, I had wireless internet, a fresh salad, a smoothie, and the smell of bread in my nostrils. for hours on end. And I didn't have to set foot in a Starbucks.

Moving on, this Honey Oat Bread is from The Great Mountain Inn in Vermont. It's on the sweeter side, but quite light and airy when you allow it to cool entirely before slicing it (uh, blame fading sunlight, not my willpower). 

It's also the first sandwich bread that created the correct thickness and flexibility of crust that one would expect--it often ends up wrong on homemade bread. 

If you're interested in making it, the recipe can be found here

I think subbing in half whole wheat flour would be delicious, and that if you lack the right bread pan, it would turn out great as a free-form loaf.


Disclaimer: Panera provided me with a gift card to review their bakery cafes. However, I have been known to sit in one and work long, long hours.

19 comments:

Sarah said...

Deformed or not, your loaf looks wonderful!

Lizzy said...

This is what I buy at the bakery week after week! I know I'd love yours even more...so will add this to my baking list! YUM!

RavieNomNoms said...

I am IN LOVE with this bread...yummy! That is one of my favorites for sure

Tiffany said...

Ha ha, I still have some of my Mom's loaf pans that I stole from her 20 years ago! Great post, and I'm sure that loaf tasted wonderful!

Lauren said...

This sounds absolutely delish.

spcookiequeen said...

Hi BB,
I prefer taste over looks when it comes to bread anyways. I need to make some bread this week. Love the oats. I was just checking out your New Zealand adventure, I want to go in a jet boat. Hop you have a great weekend.
-Gina-

Isabelle said...

I think one of the first loaves I ever baked was a honey-wheat, so I've got a soft spot for these sorts of sweet/nutty/soft kinds of loaves. Love the way you topped the loaf with a scattering of oat flakes - pretty and delicious!

sara @ CaffeIna said...

BB, I love amorphous loaves! They look more homemade and less machine made! This is my kind of bread. I would do like you say and eat it all myself!

Sandra said...

When I grow up I'm going to be brave enough to try this recipe. Very well done.

Jackie said...

Is it deformed?! I can't even tell. It looks like most of my loaves to me :P

I'm on a bit of a bread kick right now - this shall be added to the list to attempt! Yums.

Jax x

Le said...

I love deformed loaves, because it's how mine always turns out! Haha. This looks great, who cares about the aesthetics when it tastes good :D

She's Cookin' said...

Hey it looks fantastic and thanks for sharing the recipe - bread is our weakness, OK one of our weaknesses, over here. I'm not much in the baking department and I finally bought a stand mixer with the intent of making more bread, esp. since hubs was put on a low-sodium diet and its amazing how much sodium one slice of store bought bread has! I hope I have the right size loaf pan, but regardless it still would only last a day in our house :)

stephchows said...

now all I want to do is run home and bake bread... and then eat it all... wait that last part is bad... why do I always want to eat the WHOLE loaf?

Monet said...

Panera always inspired me too...I worked there during college, and I began baking soon after. Your loaf looks perfect. What a great baked goodie from one of my favorite bloggers. You always inspire me with your beautiful AND tasty meals. I hope you have a wonderful end to your week. Stay safe and happy. Love from Austin.

Joy said...

The bread looks great. I always had a love for homemade bread.

Rebecca from Chow and Chatter said...

looks great though with a cuppa sorry it didn't work how you wanted it to

baking.serendipity said...

I can't get away from bread either...and I'm thinking it's a good thing :) Your loaf looks fantastic!

Unknown said...

I just wanted to let you know that your bread will stop splitting on the side, if you score the top of it lengthwise after it's risen BUT before you bake it. :) Then you can use it for sammiches!!! <3 It doesn't have to be a deep score either, just enough to see on the dough.

Anthony said...

I made the recipe with 3 cups of unbleached all purpose flour, and 2 cups of whole wheat flour, and it was absolutely delicious, thank you for sharing this recipe!

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