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Oatmeal Bread
Ingredients:
2 1/2 c. regular or quick-cooking rolled oats
2 Tbs. dark molasses
1/3 c. honey
1/3 c. butter, cut in 5 pieces, room temperature
1 Tbs. salt
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1 1/2 c. milk
2 pkg. active dry yeast
1 tsp. sugar
1/3 c. warm water (110F)
4 1/2 to 5 c. flour
6 Tbs. rolled oats
1 tsp. dark molasses blended with 2 tsp. water for glaze
2 1/2 c. regular or quick-cooking rolled oats
2 Tbs. dark molasses
1/3 c. honey
1/3 c. butter, cut in 5 pieces, room temperature
1 Tbs. salt
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1 1/2 c. milk
2 pkg. active dry yeast
1 tsp. sugar
1/3 c. warm water (110F)
4 1/2 to 5 c. flour
6 Tbs. rolled oats
1 tsp. dark molasses blended with 2 tsp. water for glaze
Directions:
In large bowl of electric mixer, combine 2 1/2 c. oats, 2 Tbs. molasses, honey, butter, salt. ginger and cinnamon; set aside. In a samall saucepan, bring milk to a simmer over medium heat. Pour over oat mixture; stir to combine. Let stand 10 to 15 minutes or until cool. In a small bowl, dissolve yeast and sugar in 1/3 c. water. Let stand until foamy, 5 to 10 minutes. add to cooled oat mixture.Add 1 to 1 1/2 c. flour. Beat at medium speed with electric mixer 2 minutes. Stir in remaining flour to make a soft dough. Turn dough onto a lightly floured surface. Clean and grease bowl; set aside. KNEAD DOUGH 10 to 12 minutes or until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in size, about 1 hour. Generously grease 2 (8x4") loaf pans. Sprinkle 2 Tbs. oats over bottom and sides of each pan; set aside. Punch down dough; knead 30 seconds. Divide dough in half; shape into loaves. Place in prepared pans. Cover with a dry towel. Let rise until doubled in bulk, about 45 minutes. Preheat oven to 375F. Brush tops of loaves with molasses glaze; sprinkle 1 Tbs. oats over top of each loaf. Slash tops of loaves as desired. Bake 40 to 45 minutes or until bread sounds hollow when tapped on bottom. Remove from pans. Cool on racks. Makes 2 loaves.
In large bowl of electric mixer, combine 2 1/2 c. oats, 2 Tbs. molasses, honey, butter, salt. ginger and cinnamon; set aside. In a samall saucepan, bring milk to a simmer over medium heat. Pour over oat mixture; stir to combine. Let stand 10 to 15 minutes or until cool. In a small bowl, dissolve yeast and sugar in 1/3 c. water. Let stand until foamy, 5 to 10 minutes. add to cooled oat mixture.Add 1 to 1 1/2 c. flour. Beat at medium speed with electric mixer 2 minutes. Stir in remaining flour to make a soft dough. Turn dough onto a lightly floured surface. Clean and grease bowl; set aside. KNEAD DOUGH 10 to 12 minutes or until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in size, about 1 hour. Generously grease 2 (8x4") loaf pans. Sprinkle 2 Tbs. oats over bottom and sides of each pan; set aside. Punch down dough; knead 30 seconds. Divide dough in half; shape into loaves. Place in prepared pans. Cover with a dry towel. Let rise until doubled in bulk, about 45 minutes. Preheat oven to 375F. Brush tops of loaves with molasses glaze; sprinkle 1 Tbs. oats over top of each loaf. Slash tops of loaves as desired. Bake 40 to 45 minutes or until bread sounds hollow when tapped on bottom. Remove from pans. Cool on racks. Makes 2 loaves.
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¬ Bread
¬ Bread
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