MAPLE OAT BREAD
"The first time I made this old-fashioned oat bread, my husband, two daughters and I ate the entire loaf! It's the best bread we've ever tasted," writes Michele Odstrcilek of Lemont, Illinois. Sweetened with a hint of maple syrup, the golden brown yeast bread will rise to any mealtime occasion.
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- Place oats in a blender or food processor, cover and process oats for 6-7 seconds or until coarsely chopped. Transfer to a small bowl; add boiling water. Let stand until mixture cools to 110°-115°. In a large bowl, dissolve yeast in 1/3 cup warm water; add syrup, oil, salt, oat mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly 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 lightly floured surface. Shape into a flattened 9-in. round loaf. Place in a greased 9-in. round baking dish. Cover and let rise until doubled, about 45 minutes. , Brush with egg white; sprinkle with oats. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts :
FABULOUS HOMEMADE BREAD FOR THE FOOD PROCESSOR
Best homemade bread -- 2 loaves in about 3 hours! This is a variation of Allrecipes' Fabulous Homemade Bread by J. Drury to allow mixing in a food processor for only 2 loaves.
Provided by George R. Kasica
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h10m
Yield 12
Number Of Ingredients 10
Steps:
- Pour the warm water into a large bowl, and whisk in 4 teaspoons of bread flour, the yeast, and the white sugar until thoroughly combined and the sugar has dissolved. Allow to stand until the yeast starts to form creamy bubbles, about 5 minutes.
- Fit a dough blade into a large food processor, and place 3 1/2 cups of bread flour, the oats, whole wheat flour, salt, brown sugar, and vegetable oil into the work bowl. Start the food processor running, and slowly add enough of the water-yeast mixture to allow the dough to form a firm ball and pull away from the sides of the processor, about 1 minute. Process for another 30 seconds to knead.
- Place the dough into an oiled bowl, and turn to coat the dough with oil. Cover with a damp cloth, and allow the dough to rise until doubled, about 1 hour. Punch down the dough, and divide into 2 equal-sized pieces. Form each piece into a loaf; pinch the seams and ends closed.
- Grease 2 4x8-inch loaf pans, and place the loaves into the pans with the seam sides down. Allow to rise until the dough is 1 inch above the rim of the pans, about 1 more hour.
- While dough is rising, preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until the tops are browned, about 35 minutes. Allow bread to cool in pans for 10 minutes, then turn out onto cooling racks to finish cooling.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 40.6 g, Fat 5.1 g, Fiber 2.3 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 294.4 mg, Sugar 4.4 g
FOOD PROCESSOR OATMEAL BREAD
Nice loaf. I got the recipe years ago off a tv show. The apple juice is a nice addition. I'm sure any juice would work. I also make a mixture of oatmeal and red river cereal to make 3/4 cup
Provided by cookalot 2
Categories Yeast Breads
Time 45m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Sprinkle yeast over a mixture of3 tbsp water and 1 tsp sugar. Let this stand 10 minute.
- Place in bowl boiling liquid, molasses, oil, salt.
- Cool slightly and add yeast mixture.
- In processor add flour (reserving 1/2 cup), oatmeal, & salt.
- Add liquid through spout and add reserved flour until right consistancy. About 45 seconds.
- Let rise in greased bowl until double.
- Punch down.
- Shape into loaves.
- let rise.
- Brush with molasses and sprinkle with oats.
- Bske 375 until done (hollow sound when tapped).
Nutrition Facts : Calories 1239.7, Fat 26, SaturatedFat 3.6, Sodium 1767.7, Carbohydrate 221.8, Fiber 22, Sugar 14.5, Protein 36.1
OATMEAL WHOLE WHEAT QUICK BREAD
There's no yeast in this bread, so it's good for special diets. You may also use soy milk instead of regular milk if you wish. It's pretty dense, but great when fresh from the oven. Especially with butter and honey on cold mornings!
Provided by Zoe
Categories Bread Quick Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.
- Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.
Nutrition Facts : Calories 88 calories, Carbohydrate 15.1 g, Cholesterol 1.6 mg, Fat 2.2 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 166.2 mg, Sugar 3.2 g
OATMEAL BREAD
I have been making this recipe since my daughter was small. I love to serve it warm with home-made strawberry or blackberry jam. So yummy. Makes great sandwiches too.
Provided by Mysterygirl
Categories Yeast Breads
Time 2h40m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 12
Steps:
- Soften yeast in the warm water.
- Combine the boiling water, 1 cup oats, molasses, butter and salt.
- Cool to lukewarm.
- Stir in 2 cup of the flour, beat well.
- Add the softened yeast and 2 beaten eggs, beat well.
- Stir in enough of the remaining flour to make a soft dough.
- Turn out onto a lightly floured surface and knead until smooth and elastic about 8-10 minutes.
- Shape into a ball.
- Place in a lightly oiled bowl, turning once to grease the surface of the dough.
- Cover and let rise in a warm place until double (about 1 hour).
- Punch dough down, turn out onto a lightly floured surface.
- Divide dough in half and cover with the bowl.
- Let rest 10 minutes.
- Coat 2 well greased loaf pans with about 2 Tbsp of rolled oats per pan.
- Shape dough into loaves.
- Place the loaves into the pans.
- Cover and let rise in a warm place until double (about 30- 45 minutes).
- Mix the beaten egg white with the tablespoon of water.
- Brush the tops of the loaves with this mixture.
- Sprinkle the tops of the loaves with a few more rolled oats.
- Bake at 375°F till done, about 40 minutes.
- Cover loosely with foil during the last 15 minutes if the tops are browning too quickly.
- Remove from pans and cool on a rack.
More about "food processor oatmeal bread recipes"
BACK-OF-THE-BAG OATMEAL BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (456)Calories 160 per servingTotal Time 2 hrs 50 mins
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess., To make the dough: In a large mixing bowl, or in the bowl of a stand mixer, mix together all of the ingredients to form a rough, shaggy dough.
- Knead the dough, by hand or mixer, until it's springy though still somewhat soft, about 5 to 7 minutes. The dough may feel quite sticky at the beginning; don't be tempted to add more flour, as additional flour will make the loaf dry. If you're kneading by hand, try kneading on a lightly greased work surface rather than a floured surface.
- Place the dough in a lightly greased bowl, cover, and allow it to rise at room temperature for 1 hour; it'll become quite puffy, though it may not double in bulk. If your kitchen is particularly cold (below 65°F), place the bowl of dough in your turned-off oven with the oven light on.
- To shape the dough: Transfer the dough to a lightly oiled surface. Flatten the dough into a 6” x 8” rectangle. Fold the top down to the center (like you were folding a letter), pressing it firmly with the heel of your hand to seal. Pull the upper left and right corners into the center, pressing to seal. Repeat the first step (folding the top to the center and sealing) three or four more times, until you’ve created a 9” to 10” log. Tuck the ends under slightly, and turn the log over so its seam is on the bottom.
OATMEAL BANANA BREAD- JUST 5 INGREDIENTS! - THE BIG …
From thebigmansworld.com
CLASSIC SCOTTISH SHORTBREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
OATMEAL BREAD RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
30 BEST QUICK BREAD RECIPES | COOKING LIGHT
From cookinglight.com
FLOURLESS IRISH OAT BREAD RECIPE - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
4.5/5 (50)Servings 6
HOMEMADE OATMEAL BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
MY FOOD PROCESSOR BREAD RECIPE IS EASY AND FOOLPROOF
From msn.com
STEEL CUT OATMEAL BREAD (BREAD MACHINE) - ROGERS FOODS
From rogersfoods.com
HOW TO MAKE OAT FLOUR (RECIPE AND TIPS) - COOKIE AND KATE
From cookieandkate.com
OATMEAL BREAD {HEALTHY AND OLD FASHIONED RECIPE}
From wellplated.com
OATMEAL CHOCOLATE CHIP COOKIE RECIPE - CRISPY, SOFT AND CHEWY
From madaboutfood.co
3 INGREDIENT OATMEAL BREAD ROLLS (NO YEAST, FLOUR, EGGS, ADDED …
From kirbiecravings.com
OAT FLOUR BANANA BREAD - HUNGRY HOBBY
From hungryhobby.net
OAT FLOUR BREAD - GLUTEN FREE OATMEAL BREAD RECIPE
From mamagourmand.com
OATMEAL BREAD RECIPE FOR YOUR BREAD MACHINE - BREAD EXPERIENCE
From breadexperience.com
HEARTY, FLUFFY GLUTEN FREE OAT BREAD RECIPE
From glutenfreeonashoestring.com
NO BLENDER PROTEIN SHAKE RECIPES OATMEAL, TOMATO JUICE IN BLENDER ...
From s3.amazonaws.com
OATMEAL BREAD - CUISINART
From cuisinart.com
You'll also love