Honey and oatmeal bread

This is one of my mom’s favorite recipes. She shared this one with us.

Oatmeal Bread (All Purpose Sandwich Bread)

3 cup King Arthur flour (Yes, I only use King Arthur)                        

  1 cup rolled old-fashioned oats                                                                

  1 large egg white

2 tble. butter                                                                                                

   1 tble. cold water

1 ½ tsp. salt                                                                                                      

   1-2 tble. rolled old-fashioned oats

3 tble. Honey

2 tsp. instant yeast

1 ¼ cup lukewarm milk

TOPPING

1 large egg

1 tablespoon water

1-2 tablespoons old-fashioned rolled oats

1.       In a large mixing bowl, or in the bowl of a stand mixer, mix together all of the ingredients to form a rough, shaggy dough.

2.       Knead the dough, by hand or mixer, until it’s springy though still somewhat soft, @ 5-7 min.  The dough may feel quite sticky at the beginning; DO NOT be tempted to add more flour, as additional flour will make the loaf dry. If you’re kneading by hand, try kneading on a lightly greased work surface rather than a floured surface.

3.       Place dough in a lightly greased bowl, cover, and allow it to rise at room temp for 1 hour; it’ll become quite puffy, though it may not double in bulk. If your kitchen is particularly cold (below 65 F) place the bowl of dough in your turned-off oven with the oven light on.

4.       To shape the dough: Transfer the dough to a lightly oiled surface. Flatten the dough into a 6”x8” rectangle. Fold the top down to the center (like you’re folding a letter), pressing it firmly with the heel of your hand to seal.  Pull the upper left and right corners into the center, pressing to seal. Repeat the first step (folding the top to the center and sealing) 3 or 4 more times, until you have created a 9” or 10” log. Tuck the ends under slightly and turn the log over so its seam is on the bottom.

5.       Place the log in a lightly greased 9”x5” loaf pan and tent the pan with lightly greased plastic wrap or the cover of your choice. All the dough to rise for 1-1 ½ hours, until it’s crested about 1” over the rim of the pan.

6.       Towards the end of the rising time, preheat your oven to 350 with the rack in the center.

7.       To add the topping: Uncover the risen loaf. Beat the egg white with the cold water.  Brush the beaten white all over the top of the crust (you won’t need it all), then sprinkle with the rolled oats.

8.       To bake the bread: Bake the bread for 35 – 40 minutes, until it’s golden brown. If the bread appears to be browning to quickly, cover it lightly with aluminum foil for the final 10 minutes. When done, a digital thermometer inserted into the center will register 190F.

9.       Remove the bread from the oven and turn it out of the pan onto a rack to cool. Cool completely before slicing.

Recipe adapted from King Arthur kitchens

Grilled Peaches

CHAI SPICED PEACHES/ SPicy Grilled peaches

Have you tried our Artisan Creamed Honey yet? We make a chai spiced honey that really tastes like Christmas. Warm up your grill on medium heat. Cut a peach in half, remove the pit. 

Spread the Chai Creamed Honey or Spicey creamed honey on the cut side of each half. Place skin side down on a low-medium heated grill until softened. Then enjoy! So yummy, so natural! The honey will begin to melt into the peach, and the organic seasoning really set the peach apart! Order Our Creamed Honey here!

Honey roasted vegetables with Balsamic Vinegar

Prep Time 10 min, Cook time, about 45 min, Pre-heat oven to 400 degrees

8–10 cups veggies (any combination you have on hand (about 2 cups each) sweet potato, beet, broccoli, cauliflower and bell pepper, all washed, trimmed and chopped into roughly even-sized pieces. You can choose vegetables to your families liking :)

2 Tablespoon extra virgin olive oil

1/4 teaspoon sea salt

2 Tablespoons Balsamic vinegar

3 Tablespoons Honey

1. Preheat the oven to 400F and line a baking sheet with parchment paper or a baking mat.

2. Transfer the prepared veggies to the baking sheet. Drizzle with oil and season with salt and pepper.

3. Roast in the oven for about 20 minutes before giving the pan a shake to toss and turn the veggies. Continue to roasted for another 10-15 minutes.

4. When the veggies are just golden brown and fork-tender remove from the oven. Drizzle with the balsamic vinegar and honey evenly over the veggies. Return to the oven for 5-10 minutes more or until the balsamic vinegar has sweetened and the honey has just started caramelized.

Lemon Ginger Honey Vinaigrette

1/2 cup olive oil

1/4 cup white vinegar

3 Tablespoons Lemon and Ginger Creamed Honey

2 tsp Dijon mustard

juice from 1/2 lemon

1 Minced clove of garlic

1/2 tsp dried parsley

1/2 tsp salt (if desired)

1/4 tsp pepper- adjust to taste

Add all the ingredients to a bowl or dressing mixes. I used one during the Very Vera show….so easy! Mix well! Pour over your salad, refrigerate leftover for 3-4 days.

Root vegetables with honey glaze

I have a hard time getting my kids ( and husband to eat a vegetable other than green beans. Evenly roasted with honey makes these vegetables a crowd pleaser. This recipes makes a large batch perfect for the holidays. You can pare down for smaller gatherings.

25 min prep time, 55 cook time, pre heat oven to 425 degrees

1 1/4 pound each of carrots, parsnips, celery root, and yellow beets. Peel and slice everything to 1/2 inch think pieces

1/2 cup Extra virgin olive oil

1/2 cup honey

6 thyme sprigs

1 teaspoon sherry vinegar

salt and pepper to taste

Preheat the oven to 425°. In a large bowl, toss the root vegetables with the oil, honey and thyme and season with salt and pepper. Divide between 2 large, sturdy rimmed baking sheets. Cover with foil and roast for 40 minutes, shifting the pans once, until the vegetables are tender. Remove the foil and roast for 10 minutes longer, until glazed. Return them to the bowl and stir in the vinegar then season with salt and pepper. Can serve immediately, can also be rewarmed easily if made earlier in the day.