Oatmeal Honey Bread (The Best Homemade Bread)

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INGREDIENTS:

2 tablespoons butter
1/2 cup brown sugar
1/2 cup whole wheat flour
1 tablespoon salt
1 cup quick oatmeal
2 cups water, boiling
1/2 cup water, warm
1 tablespoon normal active dry yeast or instant active dry yeast
5 cups flour

DIRECTIONS:

Combine butter, brown sugar, whole wheat flour, salt, and quick oatmeal in a stand mixer.

Add two cups of boiling water. Stir well and let sit until lukewarm. Next, add 1/2 cup of warm water. If using normal active dry yeast, add one tablespoon at this point. To mix, use a dough hook attachment.

Measure out five cups of flour. If using instant active dry yeast, add one tablespoon at this point. Add one cup of flour before mixing. Begin mixing, adding one cup of flour at a time. Sometimes the fifth cup of flour is not needed.

The dough will be sticky. If too sticky for a mixer, knead by hand. Grease a bowl and place dough inside to rise; it will take approximately an hour. While mixing dough, turn on oven and warm to 125 degrees. Turn off the oven and place dough in oven to warm.

After the dough has risen, punch down and separate into two sections. Press loaves into pans and let rise until desired height, approximately 40 minutes to one hour.

Bake at 350 degrees for 30 to 40 minutes until tops are golden brown.

Rub butter over the top of the loaves and let cool. If freezing, let the bread cool completely so ice does not form around the loaf.

RAISIN CINNAMON VARIATION:

3/4 cup raisins (golden or regular)
1 tablespoon butter
1 tablespoon granulated sugar (you can also use brown sugar)
1 teaspoon cinnamon

DIRECTIONS:

Follow the above instructions until ready to let rise. Then, flatten the dough into a 10×12-inch rectangle and spread with raisins. Knead raisins into the dough to evenly distribute. Flatten the dough again to 10×12-inch rectangle and brush with softened butter, sugar, and cinnamon. Roll up and cinch seams. Place in a loaf pan and let rise before baking. Continue with the above instructions.