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Pistachio-Honey Oat Bread

Source of Recipe


From "Bread" by Beth Hensperger






List of Ingredients



• 1 (1/4-ounce) pkg. dry yeast
  
• 1/2 tsp sugar
  
• 1/4 cup warm water (105º to 110º F)
  
• 1 cup warm milk (105º to 110º F)
  
• 1/4 cup honey
  
• 3 Tbsp butter or margarine, melted, divided
  
• About 2-1/2 to 3 cups unbleached all-purpose or bread flour
  
• 1 tsp salt
  
• 1-1/4 cups rolled oats, divided
  
• 1/2 cup shelled pistachios, coarsely chopped
  






Instructions



1. Sprinkle the yeast and sugar over the warm water in a small bowl. Stir to dissolve, and let stand until foamy, about 10 minutes.
   
   
2. Combine the milk, honey and 2 tablespoons melted butter in a small bowl. Combine 1 cup flour, salt and 1 cup oats in a large bowl. Add the milk and yeast mixtures. Beat with a whisk until smooth. Add the pistachios and more flour, 1/2 cup at a time, using a wooden spoon, until a soft dough is formed.
   
   
3. Turn the dough out onto a lightly floured counter and knead until smooth and springy, about 5 to 7 minutes, adding a little more flour as necessary. Place in a greased bowl, turn once to grease the top, and cover with plastic wrap. Let rise in a warm place until doubled, about 1-1/2 hours.
   
   
4. Gently deflate the dough, turn out onto a lightly floured surface, and form into a round loaf. Place on a lightly greased baking sheet and brush with 1 tablespoon melted butter. Press 1/4 cup of the oats into the surface of the dough. Cover with a kitchen towel and let rise 45 minutes.
   
   
5. Bake the bread in a preheated 375º F oven 40 to 45 minutes, until browned on top. Remove from the oven and cool completely on a wire rack before slicing.
   
   Makes 1 loaf (14 slices).
   
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   This bread is good served with honey-butter: Combine 4 tablespoons softened butter or margarine with 2 tablespoons honey until creamy.