BUTTERMILK OATMEAL BREAD
Make and share this Buttermilk Oatmeal Bread recipe from Food.com.
Provided by Hey Jude
Categories Yeast Breads
Time 2h45m
Yield 1 1.5pound loaf
Number Of Ingredients 8
Steps:
- Sprinkle the yeast over the water in a small bowl; do not stir; set aside for at least 5 minutes to proof to a foamy consistency.
- Stir together the flour, oats, sugar and salt in a large bowl; add the butter, buttermilk and yeast mixture and beat with an electric mixer until the ingredients are well blended.
- Turn out the dough onto a floured surface and knead for about 5 minutes or until the dough is smooth and elastic.
- Lightly oil a large bowl and transfer the dough to the bowl; cover with a tea towel and let the dough rise in a warm place until it is doubled in size, about 1 hour.
- Pun the dough down and let it rise again, covered with a tea towel, for 45 minutes.
- Preheat oven to 350° and oil a 9x5x3-inch loaf pan.
- Punch the dough down again and place it in the loaf pan; bake for 35-40 minutes or till the loaf pulls away from the side of the pan and loaf sounds hollow when you thump it.
Nutrition Facts : Calories 2044, Fat 30, SaturatedFat 16.2, Cholesterol 66, Sodium 2476.7, Carbohydrate 381.6, Fiber 15.5, Sugar 32.5, Protein 55.8
HONEY BUTTERMILK OATBREAD
A delicious and hearty oatmeal bread. This is especially good when it is hot and fresh, just plain--and really great with a little butter and honey. This recipe is the end result of trial, error and continuous tweaking.
Provided by Malicia
Categories Bread 100+ Bread Machine Recipes
Time 3h15m
Yield 15
Number Of Ingredients 11
Steps:
- Place the ingredients into the bread machine in the order recommended by the manufacturer. Select the setting for white bread. Press Start.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 31.4 g, Cholesterol 18.2 mg, Fat 3.2 g, Fiber 1.4 g, Protein 5.9 g, SaturatedFat 1.5 g, Sodium 381.4 mg, Sugar 6.1 g
OATMEAL SODA BREAD
Provided by Food Network
Time 12h50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a mini-food processor, fitted with a metal blade, pulse the oatmeal until the meal is very fine. Remove from the processor and turn into a mixing bowl. Stir the buttermilk into the oats and cover with plastic wrap. Let the oatmeal steep in the buttermilk for 12 hours.
- In a mixing bowl, sift the other ingredients together. Stir in the steeped oatmeal and mix well. If the mixture is too wet add a little more flour.
- Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with the butter.
- Lightly dust the work surface with some flour. Turn the dough out onto the surface and knead the dough a couple of times to form a soft ball like shape. Press the dough into a round about 2 inches thick. Using a sharp knife, make a criss-cross cut into the bread. Place the bread in the prepared pan. Bake until golden brown, about 25 to 30 minutes. Remove from the oven and cool on a wire rack. Serve the bread warm with butter.
BUTTERMILK OAT BREAD
Unique, delicious flavor.. a soft and dense dinner bread, with a hint of buttermilk tang and sweetness. Makes excellent toast. Half the rolled oats end up blended/ground into an oat flour. Prep time is a generous estimate, and does include up to 2-1/2 hours rising.
Provided by laurenpie
Categories Breads
Time 3h55m
Yield 1 1-1/2 lb loaf, 16 serving(s)
Number Of Ingredients 9
Steps:
- Stir yeast into warm water, set aside to bubble up.
- Lightly grease a large bowl (for rising), set aside. Lightly grease a loaf pan (preferably pale aluminum), set aside.
- Boil a kettle of water (for rising), then keep on simmer.
- Blend/grind half of the rolled oats into a fine oat flour (easy in a Nutri-Bullet.) Reserve the balance intact.
- Warm the buttermilk and melt the butter, then combine with salt, sugar, honey and the unground oats. (See OPTIONAL below. you may want to reserve 1 rounded Tbsp of rolled oats for the loaf's crust.).
- Add yeast, ground oats and flour; knead until smooth. (For me, that's about 8 minutes with the Kitchen Aid, or 12 minutes by hand.).
- Place dough in greased bowl to rise. Set (uncovered) in closed oven with an open kettle of boiled water. Don't turn on oven. Leave to rise for 1 hour.
- After the hour, reboil kettle of water.
- Form a loaf, place in greased pan. Again, set to rise (uncovered) in closed oven with an open kettle of boiled water. Don't turn on oven. Leave to rise for 1 to 1-1/2 hours.
- Remove dough and kettle from oven. Preheat oven to 350°.
- Bake in preheated oven for approximately 55 minutes total (+/- 5 min), lightly tenting with aluminum foil after 30-40 minutes to keep top from over-browning. The bread is done when its top is golden-brown and its center temperature is 190°.
- OPTIONAL: Just before baking, brush the top of the loaves with an egg white beaten with 1 Tbsp cold water. Sprinkle with 1 rounded Tbsp rolled oats (unground).
- NOTE: If you can't grind/blend the rolled oats, substitute 1 cup oat flour (or any flour) for the 1 cup of ground rolled oats in step #6.
- NOTE: This is my adaptation of a recipe from King Arthur Flour: KAF "Vermont Whole Wheat Oatmeal Honey Bread." The main difference being that I replaced water and whole wheat flour with buttermilk and oat flour. Both recipes use whole rolled oats, but I've doubled it's proportion.
Nutrition Facts : Calories 133.2, Fat 2.4, SaturatedFat 1.1, Cholesterol 4.4, Sodium 103.7, Carbohydrate 24.2, Fiber 1.6, Sugar 5.3, Protein 3.7
FAVORITE BUTTERMILK BREAD
"Crusty on the outside and tender on the inside, this bread is my family's all-time favorite," reports Michele Surgeon of Medford, Oregon. "Honey helps the crust bake up golden brown, wheat germ adds extra nutrition and the wonderful flavor will likely make it your family's standard for homemade bread, too."
Provided by Taste of Home
Time 1h5m
Yield 3 loaves (12 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add buttermilk, butter, honey, salt, baking soda, wheat germ and 4 cups flour. Beat until smooth. Gradually stir in enough remaining flour to make a soft dough. , Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; divide into thirds. Divide each portion into thirds; shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Place in a greased 9x5-in. loaf pan. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 350°. Bake 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 183 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 275mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 5g protein.
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