Oatmeal breads were once in high fashion, both in traditional and quirkbread forms. Associated most with dentures, oatmeal is distinctly old-fashioned, but that does not mean its use in breads is any less warranted.
Here, the nuttiness oats can offer the world of baking and the overall popularity of oatmeal breads pm-1940 was given a makeover with the glorious addition of honey.
This recipe is among many similar ones put to the populace in the 1940s and 1950s through marketing leaflets from honey companies, assuring the consumer that honey could, and should, be used in your kitchen whenever possible.
Some of their advertisement recipes were far-fetched, but others like this struck a perfect flavor combo. Nutty, sweet, moist, and rich, this quickbrcad is a hearty addition to your roster.
- 1 (up (235ml) honey
- 1/2 cup (120ml) water
- 1/2 cup (115g) butter, softened
- 3/4 cup (559) pocked dwk brown sugar
- 1.1/2 cups (135g) rolled oats
- 1.3/4 cups (245g) oll- putpose flour
- 1 tsp baking soda
- 1 tsp soft
- 1 tsp ground cinnamon
- 1 large egg, beaten
1. Preheat the oven to 350°F (I130°C). Crease a 9×5-inch (23x 13-cm) loaf pan.
2. In a saucepan, combine the honey water, butter, and brown sugar over medium heat. Bring to a simmer, but not a rolling boil. Remove from the heat and stir in the oats. Let stand for 10 minutes
3. In a large bowl, combine the flour, baking soda, salt, and cinnamon. Then pour in the cooled honey mixture and mix until barely combined
4. Add the egg and beat well for 30 seconds. Quickly turn into the prepared pan and bake for 45 to 50 minutes, or until a toothpick inserted into the center can be removed cleanly. Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
5. Optionally, the bread may be removed from the loaf pan, put onto a baking sheet, and brushed with honey immediately after baking, before being returned to the oven for 2 minutes at 400°F (205°C) to create a honey glaze.
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