Home Bread-Bakers v104.n006.22
[Advanced]

Oatmeal Bread, Better Butter and Honey Butter

Carolyn Dandalides <kitchen_artist@yahoo.com>
Tue, 20 Jan 2004 11:51:46 -0800 (PST)
v104.n006.22
Here's one of my everyday breads to make in the machine, and an alternative 
to the Butter Bell.  Better Butter and Honey Butter are spreadable straight 
out of the refrigerator, and are quite nice to present in small ramekins. 
These spreads were adapted from a recipe in Laurel's Kitchen, and I've been 
making them for many years.

Happy Baking!
Carolyn

Honey Oatmeal Bread

1 1/8 cups water
about 3 cups unbleached all-purpose flour
1/2 cup quick-cooking rolled oats
2 tablespoons nonfat dry milk
1 1/2 teaspoons sea salt
2 tablespoons canola oil
3 tablespoons honey
1 1/2 teaspoons instant yeast

Measure ingredients and place in pan in order as directed by manufacturer, 
which is generally in the order as given above.  Basic setting, medium 
crust color, 1 1/2 pound.  Adjust the water or flour proportions as needed, 
after the dough has been kneading for a few minutes. Cool on a wire 
rack.  This wholesome daily bread is good toasted with Better Butter or 
Honey Butter, or for sandwiches, or to use to make bread crumbs.

Honey Measuring Tip:  Use a measuring spoon (or Pyrex measuring cup for 
larger recipes) to measure the oil, then used the same (unwashed) spoon to 
measure the honey.  It will slide right out, without wasting a single 
drop.  This method also works for other sticky liquids, such as molasses, 
corn syrup, malted barley syrup, et cetera.


Better Butter

1 cup (2 sticks) butter, at room temperature
2 tablespoons nonfat dry milk
1/4 teaspoon sea salt, or to taste
1/2 cup canola oil

In the bowl of an electric mixer, cream the butter until light and 
fluffy.  Add the dry milk and salt.  Mix well.  With the mixer at low 
speed, gradually add the oil.  Mix well.  Transfer to a storage container, 
and scrape the bowl out well with a silicone spatula.  A small Corning 
souffle dish with its matching plastic cover or several smaller Corning 
ramekins with their matching plastic covers are attractive and useful 
choices for storage and serving.  Cover the containers, and store in the 
refrigerator.  Makes about 1 1/2 cups of Better Butter. Recipe proportions 
may be doubled for convenience.

Serving Ideas:  Spread Better Butter on fresh or toasted homemade bread, 
buns, rolls, quick breads, muffins, popovers, scones, biscuits, pancakes, 
or waffles.  Unlike regular butter, Better Butter is spreadable straight 
out of the refrigerator.  It is not intended for cooking, as the nonfat dry 
milk solids would burn in a skillet.  However, if the nonfat dry milk was 
omitted, the resulting variation of Better Butter could very well be used 
for cooking without any problem with scorching.  In addition, Better Butter 
has a saturated fat profile similar to margarine, but without any 
hydrogenation or artificial ingredients.


Honey Butter

1/2 cup (1 stick) butter, at room temperature
2 tablespoons nonfat dry milk
pinch of sea salt
1/4 cup canola oil
1/2 cup honey

In the bowl of an electric mixer, cream the butter until light and 
fluffy.  Add the dry milk and salt.  Mix well.  With the mixer at low 
speed, gradually add the oil.  Add the honey and mix well. Transfer to a 
storage container, and scrape the bowl out well with a silicone spatula.  A 
small Corning souffle dish with its matching plastic cover or two smaller 
Corning ramekins with their matching plastic covers are attractive and 
useful choices for storage and serving.  Cover the containers, and store in 
the refrigerator.  Makes about 1 1/4 cups of Honey Butter.  Recipe 
proportions may be doubled for convenience.

Serving Ideas:  Spread Honey Butter on fresh or toasted homemade bread, 
buns, rolls, quick breads, muffins, poopovers, scones, biscuits, crepes, 
pancakes, or wafles.  Honey Butter is spreadable straight out of the 
refrigerator, and will have a fresher flavor than commercially made Honey 
Butter at a mere fraction of the cost.