breads & rolls

1. Combine boiling water and oats in the bowl of a stand mixer and set aside for 10 minutes, then stir in cold water, honey, oil, and salt.

2. Add flours and yeast to bowl, attach dough hook, and mix on low until flour is moistened, about 1 minute. Increase speed to medium-low and knead, scraping down bowl occasionally, until dough is smooth and elastic, about 8 minutes.

3. Turn dough out onto a lightly floured surface and shape into a ball. Transfer to a large, greased bowl, cover with plastic wrap, and let sit at room temperature until doubled in size, 45 to 60 minutes.

4. Place oven racks in lowest and middle positions. Bring 4 cups water to a boil, then pour into a medium baking dish and place on lowest rack. Return dough to a lightly floured surface and divide in half.

5. Grease two 8 1/2x4 1/2" loaf pans. Working one at a time, pat dough into an 8x12" rectangle. Starting at a short edge, roll dough to form a tight cylinder. Pinch seam together and place (seam-side down) in loaf pan, pressing dough gently into corners. Repeat with remaining dough. Transfer pans to middle rack and let sit until dough has risen 1 1/2" above the edge of the pans, 30 to 45 minutes.

6. Remove loaf and water pans and heat oven to 375 degrees. Brush tops of loaves with egg and bake until deep golden brown and centers register 190 degrees, about 35 minutes. Remove loaves from pans, transfer to a wire rack, and let cool completely, about 90 minutes. Store bread at room temperature, in a re-sealable plastic bag, for up to 4 days. For long-term storage, pre-slice bread before placing in a re-sealable plastic bag, and freeze for up to 3 months.

Source: Hannaford fresh Magazine, September - October 2016