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- Honey ‘N’ Oat’s Bread
Recipe By :recipeland.com
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Bread/Rolls
Copycat Restaurant Recipe
Amount Measure Ingredient – Preparation Method
ONE & A HALF POUND LOAF
1/2 cup Old-fashioned rolled oats
1 cup buttermilk – see directions
1 large egg
1 1/2 cups whole wheat flour
1 1/2 cups bread flour
1 1/2 teaspoons salt
1 1/2 tablespoons honey
1/4 teaspoon active dry yeast – Red Starr Brand;see directions
ONE POUND LOAF
1/3 cup Old-fashioned rolled oats
3/4 cup buttermilk – see directions
1 medium egg
1 cup whole wheat flour
1 cup bread flour
1 teaspoon salt
1 tablespoon honey
1/4 teaspoon baking soda
2 teaspoons active dry yeast – Red Starr Brand, see directions
Reconstituted dry buttermilk powder may be used instead of fresh buttermilk. Use 4 tb. dry buttermilk and 1 cup water for 1-1/2 lb. loaf (if using Welbilt/Dak machine, add 2 tb. more buttermilk as well). Use 3 tb. buttermilk and 3/4 cup water for 1-pound loaf (for Welbilt machine add 1 tb. more buttermilk).
Use 4 teaspoons yeast for 1-1/2-pound loaf IF NOT USING RED STAR brand. One-pound size loaf measurement does not change.
The egg and oats lend a wonderful rich, creamy flavor to this bread. Serve it with a crock of sweet butter and homemade preserves. Place all ingredients in bread pan, select Light Crust setting, and press Start.
After baking cycle ends, remove bread from pan, place on cake rack, brush with melted butter and sprinkle with some lightly toasted coats and allow to cool 1 hour before slicing.
- Sub Rolls
14 lb bread flour
4 liter water @ 100 degrees
6 tbl sp active dry yeast
3 oz salt
4 oz sugar
6 oz melted margarine
add the yeast to water, stir and let it soak for 10 minutes.
add the salt & sugar to the flour. Then, after yeast is ready,
mix it into flour and after a minute or 2 add the melted margarine.
Let it mix for about 5 - 7 minutes.
Pull dough and let it rest for 10 minutes , then portion 9 oz rolls
( 10") and proof them for about 35 minutes (we use the oven pilots)
then we bake em in the deck ovens at 425 for 15 minutes.
The yield will be about 3 dozen.
Sub Rolls
Flour (11.5-12.5% protein) - 100%
Salt - 2.00%
Sugar - 2.00%
Yeast (compresse/fresh)- 2.00%
Shortening - 6.00%
Water (50F)- 57%
Mix to form well developed dough, finished temperature 80-85F.
Allow to ferment 1.5 hours. Remix dough until smooth consistency,
then divide into desired weights. and shape. Place shaped dough
pieces onto a sheet pan, and allow to proof/rise 45-60 minutes.
Bake at 400-425F for 15-18 minutes
50 rolls X 4 ounces each = 200 ounces/12.5# of dough needed.
The sum of all of the ingredients in baker’s % is 167%. Divide this
by 100 = 1.67
Divide the dough weight by 1.67 to get the amount of flour needed.
12.5# divided by 1.67 = 7.48# (call it 7.5# of flour)
Now, for the rest of the ingredients:
Salt: .02 X 7.5# = .15#/2.4 ounces.(2.5 ounces)
Yeast: .02 X 7.5# = .15#/2.4 ounces.
Shuar: .02 X 7.5# = .15#/2.4 ounces.
Shortening: .06 X 7.5# = .45#/7.2 ounces.(7.25 ounces)
Water:.57 X 7.5# = 4.275# (68.5 ounces)
25 rolls with a scaling weight of 6 ounces each.
25 X 6 ounces = 150 ounces/9.375# of dough will be needed.
9.375# diviede by 1.67 = 5.61#(90 ounces) of flour will be needed
for this dough.
Salt: .02 X 90 ounces of flour = 1.8 ounces.
Sugar: .02 X 90 ounces of flour = 1.8 ounces.
Yeast: .02 X 90 ounces of flour = 1.8 ounces
Shortening: .06 X 90 ounces of flour = 5.4 ounces.
Water: .57 X 90 ounces of flour = 51.3 ounces/3.2# of water.
You can round the weights UP to the nearest 1/4 ounce or leave
them as they are, depending upon your scale calibrations.
For lighter rolls, all you need to do is to allow them to rise a
little longer. 30 minutes final proofing time is a bit on the short
side. I normally use something closer to 45 to 60 minutes, but it
will vary to some extent. Also, be sure to keep the rolls wet/damp
during the final proofing (rising) phase. This should help quite a
bit.
I guess you could spray them with salt water, I always use just
plain old tap water. Here is what I do: Take a 4 to 6 ounce dough
piece, form into a ball, and set aside on the bency for about 20
minutes or so. Cover with a sheet of plastic to prevent drying
(dust the tops with flour to prevent the plastic from sticking.
Using your sheeter or a rolling pin, sheet out the dough balls
as if you were making a dough skin about 1/8 inch thick. Take the
two sides (left and right) and fold them towards the middle of the
dough piece to get the length you want (usually about 7-inches).
Now, roll the dough up like a jelly roll to form the bun, then
roll under your hands to even the rolled dough out. Place it with
the seam side down on your baking trays. Be sure to place them
about 2-inches apart. Lightly mist with water and put into a
proofing cabinet or on a rack that you can cover with plastic to
proof the rolls. If proofing in a rack covered with plastic, you
will need to mist the rolls every 15 to 20 minutes or so.
Without a proofer, it could take an hour or more to proof the rolls.
You will need to experiment. Go by appearance more than by time as
the time will change without a proof box. Just before placing the
rolls in the oven, make a few French cuts across the top of each
roll. The cuts should be made about 3/16 of an inch deep. Look at
some commercial rolls for an example. If the rolls collapse when
you cut them, you are either cutting too deep, or the rolls are
over proofed. If the rolls split and bulge during baking, you may
not be cutting deep enough, or the rolls are under proofed.
Yeah. But then instead of red bean paste, everything would have goose liver smush in it.
