3 cups bread flour
⅔ cup Coach’s Oats®
1 ⅓ Tbsp. dry yeast
3-5 Tbsp. powdered milk
1 ¼ tsp. salt
1 Tbsp. olive oil
3 Tbsp. honey
1 ½ cups water (add up to 1 ¾ for consistency)
- Mix together olive oil, honey and warm water. In another bowl, combine dry ingredients with a wire whisk. Add liquid to dry ingredients. Turn out onto lightly floured surface. Knead in enough flour to make a moderately stiff dough that is smooth and elastic. Place dough in a lightly greased bowl. Cover and let rise in a warm draft-free location until double in size. After bread has risen, punch dough down, taking care to stretch but not tear the gluten. Form two loaves and place in lightly greased bread pans. Cover with dry cloth or towel and let loaves rise halfway in pans. Bake at 375º for approximately 45 minutes or until bread is brown and sounds hollow to thumping.
- *Option- Recipe works great for bread maker machine also.
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Hi Lizzy! I used the Coach's Oats samples you sent me to make oatmeal banana muffins and peanut butter oatmeal Christmas cookies. I'll be blogging about both in the next couple of weeks, but I wanted you to know how much both hubby and I love this product. I'm going to order more and will be replacing regular oatmeal with Coach's oats in all future recipes. Thanks again!