This bread is based on King Arthur’s Classic Sandwich Bread.
I had leftover oat milk so I decided to try it instead of regular milk. Since I was using oat milk I decided to try honey instead of sugar. I really liked the result. This is now my go-to sandwich bread recipe.
Ingredients
- 3 cups (360g) All Purpose Flour.
- 1/2 cup (113g) oat milk. I used Oatley. I haven’t tried other brands.
- 1/2 cup hot water
- 4 tablespoons (57g) melted butter or 1/4 cup (50g) vegetable oil
- 25g honey
- 1 1/4 teaspoons (8g) salt
- 1 packet or 2 teaspoons active dry yeast
Instructions
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- In a large bowl, combine all of the ingredients. Mix and knead everything together — by hand, mixer, or bread machine set on the dough cycle — until you’ve made a smooth dough. If you’re kneading in a stand mixer, it should take 5 to 7 minutes at medium-low speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. I usually have to add some additional flour to get the right consistency. Add about a tablespoon at a time and mix well before adding more, if necessary.
- Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
- Gently deflate the dough and transfer it to a lightly oiled work surface. Shape the dough into an 8″ log.
- Place the log in a 8 1/2″ x 4 1/2″ loaf pan lightly spayed with non-stick cooking spay.
- Optionally sprinkle 1-2 tablespoons of oats on top of the bread.
- Cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1″ above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly. Towards the end of the rise, preheat your oven to 350°F.
- Bake the bread for 30 to 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with a digital thermometer (it should register 190°F at the center of the loaf).
- Remove the bread from the oven, and cool it on a rack before slicing. Store the bread in a plastic bag at room temperature for several days; freeze for longer storage.
Notes
- I like to weigh ingredients. I weight right into the mixing bowl and it saves using a lot of measuring cups and spoons.
- After step 2, I scoop the down onto the counter and oil the mixing bowl. Don’t worry about cleaning the bowl first. Then put the dough back in the same bowl.