This Kitchenaid honey oat bread recipe is adapted from the cookbook that came with my mixer. The oats add body and texture, so the bread can hold up to mayo, a big stack of cold cuts, or even just some plain old peanut butter and jelly. It also makes wonderful cinnamon toast. And, the honey adds a touch of sweetness.
The only problem with the recipe in the book is that it’s for two loaves. The bread is delicious, but this is a “single serving” blog, so two loaves is too much.
So, I’ve altered it to make just one loaf of honey oat bread. I also used instant yeast (and adjusted the quantities) to speed things up a bit. And, because I discovered that a big bag of instant yeast is a much better value than a few little packets of the regular kind!
The original recipe in the Kitchenaid cookbook calls for quick oats, which are simply ordinary oats that have been ground up. Grinding makes the oats smaller (obviously) so they cook faster. Don’t worry if you don’t have them (neither did I). That is easily fixed by taking some standard rolled oats, popping them in the mini-chopper, or a food processor, and grinding them for a few seconds. You can do this when you make oatmeal too. Then you have oatmeal in a lot less time.
As noted in the recipe, you can add an egg white to the water glaze for a shinier crust. I was low on eggs, so I didn’t bother.
Tip: Rinse the measuring cup with water before you measure out the honey. That way, it won’t stick and will pour out easily.
Tools and Ingredients for this Recipe
I just love this pan. I know, in love with a pan?! What? But it’s wonderful. There’s no coating, but the food pops right out. It’s super-easy to clean (and I love cooking, but hate the cleanup). Whatever I use it for: sandwich bread, apple bread, banana bread, meatloaf it wipes right up. Still looks brand new too.
It was the pie that did it. Last Thanksgiving, my brother insisted I make apple pie (which I did). But getting that dough off the counter was a real pain. I told him that going forward I wanted a bench scraper. This little wonder tool picks the dough right up off the counter. You don’t get messy, and you can grab every bit of it. Works for moving chopped veggies from the cutting board to a pot too.
A great, and much more budget-friendly, alternative to those tiny packets. Those things cost a fortune (over a dollar each), and only make three loaves. This large bag lasts for months and months. I keep it in the freezer (so it stays fresher longer). There’s another bonus: it’s instant yeast. That means it starts working right away. You don’t have to wait for it to dissolve.
J.K. Adams FRP-1 Maple French Rolling Pin
Most rolling pins are short and chunky. This one is long and has tapered ends. It’s a lot easier to handle and roll out your bread dough. I find it’s also easier to hold on to when my hands are floury and requires less pressure.
More Kitchenaid Bread Recipes
If you’re nervous about making bread, start with this one. It’s super simple. There are only five ingredients to worry about, and you don’t have to shape it.
Just as moist and tender as the bread in a package. The secret is adding potatoes. The extra starch attracts moisture, so the bread is softer and more tender. That also makes it easier to shape, so your bread will both taste and look better.
A whole page full of bread making tips and recipes, including challah, French bread, Italian bread, and sandwich bread.
Crusty bread is great, but sometimes you need something better suited to a sandwich. This is just the thing. It’s soft, rises well, and holds up to meat, tuna, and PBJ.
Challah is traditionally served on Friday nights, as part of the Sabbath meal. The usual version is long and braided. However, for the High Holidays (Rosh Hashanah and Yom Kippur) we make them round to symbolize the fact that the years go around and around, repeating the seasons.