Deselect All. 1/2 cup (50 grams) rolled oats, plus more for topping. 3 tablespoons (40 grams) brown sugar. 2 tablespoons (40 grams) honey. 2 tablespoons (28 grams) unsalted butter

Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the honey, and all of the bottled water in a straight-sided container; cover loosely and refrigerate for 8 to 12 hours.

Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan. Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, salt and nutmeg in a large bowl.

Using an electric mixer with a dough hook, combine the yeast, sugar and warm water and mix for 2 minutes to dissolve the yeast. Add the salt and flour.

Score the bread with 2-inch-deep cuts with a serrated knife into a 1-inch diamond pattern without slicing all the way through. Place on a parchment paper-lined baking sheet. Melt the butter in a ...

Whisk the flour, salt and yeast together in a medium bowl. Add the warm water and stir until well combined (the dough will be sticky and wet). Cover and let sit in a warm place until doubled in ...

In the bowl of an electric mixer, mix together the bread flour, whole-wheat flour and cocoa powder. Add in the coffee/yeast mixture, as well as the honey, butter and molasses. With the dough ...