Milk and oatmeal bread in ceramic cocotte

This simple and easy-to-make recipe will not leave you indifferent. This milk and oatmeal bread is a soft and tender bread, “abriochado” due to the effect of milk and flavored with rosemary honey.

Perfect to serve sliced ​​for breakfast and accompanied by a homemade jam, the aroma it leaves in the house is so wonderful that you will want to bottle it as a home aroma. Made inside Emile Henry's ceramic cocotte , you get a crispier crust and a more tender interior.

You can mix and knead by hand if you wish, but using the Kitchen Aid (with the hook accessory that all models incorporate) the process is facilitated, since this recipe has a wet and sticky dough, which is something heavy to make. by hand.

Bérard olive wood flour spoon

Ingredients

• 200ml of whole milk
• 60g oat flakes
• 420g of strong flour
• 1 sachet of baker's yeast (7g)
• 30g butter
• 2 eggs
• pinch of salt to taste
• 4-5 tablespoons of rosemary honey (or the one you like the most, but that is of good quality)

KitchenAid Artisan 5KSM175 kitchen robot , Delight Emile Henry ceramic cocotte and Pallarès carbon steel kitchen knife with boxwood handle

Preparation

1. We start by heating the milk until it is lukewarm. Add in it the 5 tablespoons of honey and stir until dissolved.
2. In the bowl of our KitchenAid we pour the flour, salt, oats and mix. We put the dough hook and place it in the robot. Add the yeast and then the milk with the honey and begin to mix at medium speed.
3. Add an egg and mix well before adding the next. We continue kneading, we will see that the dough is very wet, don't worry, we continue kneading for about 5 minutes until we see that it stops sticking to the walls of the bowl.
4. Now we add the butter and if we see it necessary a little more flour (no more than 2 tablespoons) and we continue kneading for 3 more minutes.
5. The dough will be moist like a Brioche, but it should hold together in a sort of ball and be elastic.
6. Turn the dough out onto a lightly floured surface and knead lightly to form a ball. Pour into the base of our Emile Henry* Delight ceramic cocotte , lightly greased with vegetable oil, and cover to rise in a warm, dry place for one and a half/two hours.
7. Once the time has elapsed and its size has doubled, we turn it over again onto a floured surface, knead to remove the gas and form a ball again.
8. Let rise again for 1 hour. Turn again onto a floured surface and while we are draining, preheat the oven to 180º and put the cocotte without a lid in the oven to heat it up.
9. After a few minutes, we take it out of the oven, being careful not to burn ourselves, we pour the dough inside, we cut the surface with the tip of a knife in two lines, or like me, making a square on the surface, we brush the surface with a little milk. surface and put in the oven with the lid on the top shelf. In the bottom one we place a small ceramic bowl (suitable for oven) with water to act as a steam source and bake for approximately 25 minutes.
10. For the last 15 minutes we will remove the lid of our cocotte and let it bake and brown on the surface. If we see that you need a few more minutes, we give it to you.
11. When we take it out of the oven, we will know that our bread is ready if, when we turn it over and touch its base, it sounds hollow.

*For this recipe I have used the Delight cocotte, it suits me perfectly due to its shape and the cooking qualities of the ceramic. I have it because my kitchen is induction, and when I cook on the fire it is the one I need. Now, in the absence of this cocotte, you can follow the same recipe in an iron cocotte or in the Emile Henry round bread pan .

Emile Henry Delight ceramic cocotte , Bérard olive wood flour spoon and Pallarès kitchen knives in carbon steel with boxwood handle