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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Honey Oat Pain de Mie Sandwich Bread Recipe Recipe

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This recipe for Honey Oat Pain de Mie Sandwich Bread Recipe is from Tried and True, Recipes from My Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SELECT PAN SIZE
4x4x9 Pullman Pan or 8½x4½x2½ Loaf Pan
Water in summer - 1 cup (225 g)
Water in winter - 1 cup + 2 TBSP (250 g)
Honey - 3 TBSP (66 g)
Old-fashioned rolled oats (not quick oats) - 1 cup (85 g)
Instant Yeast - 2¼ tsp (7 g)
Flour All Purpose - 3 cups (390 g)
Salt - 1.5 tsp (8 g)
Melted Butter - 4 TBSP (57 g)

4x4x13 Pullman Pan or 9x5x2½ Loaf Pan
Water in summer - 1½ cup (338 g)
Water in winter - 2cup (500ml)
Honey - 4½ TBSP (100 g)
Old-fashioned rolled oats (not quick oats) - 1½ cup (128 g)
Instant Yeast - 2¼ tsp (7 g) (same as above)
Flour All Purpose - 4½ cups (585 g)
Salt - 2.25 tsp (12 g)
Melted Butter - 6 TBSP (86 g)
Directions:
Directions:
Dough:
Add honey to the water. Warm (~95°F, 35°C). Stir (This makes it easy to pour).
Place yeast in mixing bowl. Add water/honey.
Melt butter.
Combine all of the ingredients, and mix until cohesive.
Cling wrap the bowl.
Rest the dough 20 minutes, to give the oats a chance to absorb some of the liquid.
Knead
Knead 8-10 minutes to a smooth, soft, elastic dough.
Cling wrap.
Ferment 1 to 1½ hours, until it's risen noticeably. It may not double in bulk. Ripe Test
Form
Punch down and shape into a log. Place the log in a lightly greased pan, pressing it gently to flatten.
Pullman:
Place the lid on the pan (or cover with plastic wrap, for a better view), and let the dough rise until it's about 1" from the top of the lid.
Remove the plastic, slide the pan's lid completely closed.
Proof 60-90 minutes.
 Ripe Test
Bake
Preheat the oven to 350°F (175°C).
Pullman:
Bake 30 minutes.
Remove the lid.
Bake for an additional 5-10 minutes, or until a thermometer inserted into the center registers at least 190°F (88°C).
Loaf Pan:
Bake 40 minutes or until a thermometer inserted into the center registers at least 190°F (88°C).
Cool on a wire rack.
Personal Notes:
Personal Notes:
This recipe can be made in a 9×5 loaf pan. Cut all ingredients, except yeast, in half. Or, use 2 smaller loaf pans.

 

 

 

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