SOFT OATMEAL MOLASSES BREAD
Make and share this Soft Oatmeal Molasses Bread recipe from Food.com.
Provided by grandma2969
Categories Yeast Breads
Time 2h30m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- in a bowl, combine first 4 ingredients -- set aside to cool --
- in large mixng bowl, dissolve yeast in warm water, sprinkle with sugar, let stand 3 minutes.
- add oat mixture, brown sugar, molasses and 3 cups of flour.mix well.
- add enough remaining flour to form soft dough --
- turn onto lightly floured surface and knead for 6-8 minutes.or until smooth and elastic.
- place in a greased bowl,, turning to grease top.cover and let rise for 1 hour in a warm place.
- punch dough down.divide in half and shape into loaves.
- place in 2 greased 9x5" loaf pans.
- cover and let rise for 45 minutes.
- bake at 375* for 30-35 minutes or golden brown.
- cool in pans on rack for 10 minutes.
- remove from pans and cool completely on rack.
- brush with additional melted butter after 10 minutes of cooling -- .
Nutrition Facts : Calories 1824.9, Fat 28, SaturatedFat 9.1, Cholesterol 15.3, Sodium 2422.2, Carbohydrate 343.6, Fiber 20.1, Sugar 51.9, Protein 49.7
OATMEAL RAISIN MOLASSES BREAD
DH loved the bread his grandmother always made. This is the closest we ever got to it. Use a bread machine for the dough and bake in the oven.
Provided by Nadine
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h35m
Yield 16
Number Of Ingredients 10
Steps:
- Place oats, molasses, butter, and salt into the bread maker bowl; add the boiling water.
- Measure 1/4 teaspoon sugar into a small cup and set aside. Pour remaining sugar into the oat mixture and stir. Let mixture cool to about 100 degrees F/38 degrees C, about 20 minutes.
- Pour warm water into the reserved sugar in the small cup; add yeast.
- Pour bread flour atop the oat mixture. Pour yeast mixture over the flour.
- Select Dough setting and press start. Check your owner's manual to see how long the kneading lasts, so you can add raisins to the dough 5 minutes before it finishes kneading. Let the bread maker run the full dough cycle, about 1 hour, though it will depend on your machine.
- Grease 2 bread pans.
- Turn dough out onto a lightly floured surface. Punch down dough, but do not knead. Separate into two loaves and place in prepared pans; cover each with a damp towel and allow to rise for about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 15 to 20 minutes.
Nutrition Facts : Calories 122 calories, Carbohydrate 26.7 g, Cholesterol 3.8 mg, Fat 1.9 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 164.1 mg, Sugar 17.4 g
NO-KNEAD OATMEAL-MOLASSES BREAD
Homemade bread! Make a loaf with the goodness of oats and molasses.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h40m
Yield 16
Number Of Ingredients 9
Steps:
- Grease 9x5- or 8x4-inch loaf pan with shortening or cooking spray. In large bowl, mix boiling water, oats, shortening, molasses and salt; cool to lukewarm. In small bowl, dissolve yeast in warm water. Add yeast mixture, egg and 1 1/2 cups of the flour to oat mixture. Beat with electric mixer on medium speed 2 minutes, scraping bowl frequently. Stir in remaining flour until completely mixed.
- Spread batter evenly in pan (batter will be sticky; smooth and pat into shape with floured hands). Cover; let rise in warm place about 1 hour 30 minutes or until batter is 1 inch from top of 9x5-inch pan or reaches top of 8x4-inch pan.
- Heat oven to 375°F. Bake 50 to 55 minutes or until loaf is brown and sounds hollow when tapped. (If loaf browns too quickly, cover loosely with foil during last 15 minutes of baking.) Remove from pan to cooling rack; cool. For a soft, shiny crust, brush top with butter, margarine or shortening if desired.
Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 15 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 300 mg, Sugar 3 g, TransFat 0 g
MOLASSES-OAT BRAN BREAD
This recipe for a healthy, semi-sweet, dark, and hearty loaf of bread features molasses and oat bran.
Provided by Sara
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 15
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast and a pinch of sugar in warm water. Set aside to rest for about 5 minutes.
- Mix butter or margarine and molasses into yeast. Add 1 cup oat bran, 2 cups flour, and salt. Stir, and add flour as needed to make dough stick together. When dough forms a ball, turn out onto a lightly floured surface. Knead for 8 to 10 minutes, adding flour as needed to make a slightly sticky and moist dough. Place in a buttered bowl, and turn to coat the surface. Cover with a damp cloth, and let rise until doubled in bulk, about 1 1/2 to 2 hours.
- Punch down, and form into two round or oval loaves. Place on a greased baking sheet, and allow to rise 1 hour, or until loaves have doubled in size. Sprinkle 1 tablespoon oat bran on top of the loaves.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes, or until the tops are a nice dark brown and the bottoms of the loaves sound hollow when tapped.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 27.5 g, Cholesterol 4.1 mg, Fat 2.5 g, Fiber 4.1 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 93.3 mg, Sugar 4.3 g
MOLASSES AND OAT SODA BREAD
Categories Bread Breakfast Brunch Bake St. Patrick's Day Oat Fall Molasses Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Lightly oil large baking sheet; sprinkle with cornmeal. Whisk buttermilk, molasses and oil in medium bowl. Stir in oats; set aside. Mix next 6 ingredients in large bowl. Make well in center. Add buttermilk mixture and raisins. Stir until dough comes together (it will be moist). Let stand 5 minutes.
- Lightly flour work surface. Scoop half of dough onto surface; knead gently just until no longer sticky, about 30 seconds. Shape into 4 1/2-inch-diameter ball. Repeat with remaining dough. Place loaves on baking sheet, spacing evenly. Using sharp serrated knife, make 2 parallel slashes atop each loaf, about 3/4 inch deep.
- Bake loaves 20 minutes. Reduce heat to 375°F. Bake until dark and crusty and loaves sound hollow when tapped on bottom, about 25 minutes. Transfer loaves to rack; cool completely. (Can be made 8 hours ahead.)
WHOLE-WHEAT OAT BREAD
This hearty round loaf is made with rolled oats, plus healthful whole-wheat flour. Molasses gives it a hint of sweetness. Try it at breakfast, toasted and spread with jam, or at lunch, with sliced turkey and cheddar. Martha made this recipe on "Martha Bakes" episode 811.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 round loaf
Number Of Ingredients 10
Steps:
- In a saucepan, bring water just to a simmer. Pour the water over 1 cup oats in a bowl. Stir in molasses; let stand until mixture cools to warm, 10 minutes. Meanwhile, in a food processor coarsely grind 1/2 cup rolled oats. Transfer to bowl; add both flours and dry milk.
- Sprinkle oat-molasses mixture with yeast. Stir in 1 cup flour mixture, and then the salt. Stir in remaining flour mixture, 1 cup at a time.
- Turn dough out onto a floured surface. Using floured hands, knead until smooth, 5 to 10 minutes. Transfer dough to a lightly oiled bowl; turn to coat. Loosely cover with plastic wrap; let dough rise in a warm spot until doubled in bulk, 1 hour. Punch down dough. Transfer to a lightly floured surface. Knead dough once or twice. Flatten into a 9-inch circle.
- Pull edges of dough up and in toward center; pinch to seal. Turn dough over. Pull down on dough with cupped hands to stretch top; pinch edges at bottom. Wrap hands around sides of dough; rotate to shape into a tight ball, 5 1/2 inches in diameter and 3 3/4 inches high. Place on oiled baking sheet, seam side down. Cover with oiled plastic wrap. Let rise until dough doubles in bulk, 45 minutes to 1 hour.
- Preheat oven to 400 degrees. Score an "X" in top of dough. Brush with egg white; sprinkle remaining oats. Bake 10 minutes. Reduce oven to 350 degrees. Bake, rotating sheet halfway through, until bottom sounds hollow when tapped, 40 to 45 minutes. Let cool completely on a wire rack before slicing.
Nutrition Facts : Calories 303 g, Fat 4 g, Fiber 6 g, Protein 11 g, Sodium 131 g
MOLASSES OATMEAL BREAD
This came from the 5 Roses Cookbook, circa 1960's. I have been making this bread since then. It was one of the first bread recipes I ever made. It is a really dark, chewy loaf. Great for toasting! I am not a molasses lover...but this bread is wonderful.
Provided by luvcookn
Categories Low Cholesterol
Time 3h45m
Yield 2 loaves, 30-40 serving(s)
Number Of Ingredients 10
Steps:
- Pour boiling water over oats and let stand about 1/2 hour.
- Sprinkle yeast and 1 tsp sugar into warm water. Let stand 10 minutes, then stir.
- Add molasses, sugar, salt and butter to the cooled oatmeal; blend well.
- Stir in dissolved yeast.
- Add enough flour to make a soft dough.
- Turn out on floured board and knead until smooth and elastic, about 10 minutes.
- Place in a greased bowl; turn to grease top.
- Cover with a clean towel and let rise in a warm place until double -- about 1 hour.
- Punch down and knead lightly for 2 minutes.
- Divide dough in half and shape into loaves. Place in greased pans.
- Cover and let rise until double.
- Bake at 400 degrees 45 -55 minutes.
- Note* If bread darkens too much for your liking while baking -- cover with a piece of tin foil -- shiny side up. This will help it from darkening any further.
- I don't do this -- as we like it dark.
Nutrition Facts : Calories 129.2, Fat 0.8, SaturatedFat 0.3, Cholesterol 1, Sodium 161, Carbohydrate 27, Fiber 1, Sugar 5, Protein 3.2
OATMEAL MOLASSES BREAD
This Oatmeal Molasses Bread is easy to make and tasty fresh out of the oven. There is absolutely nothing better or more comforting.
Provided by Janelle
Time 3h
Number Of Ingredients 7
Steps:
- In a small saucepan, bring the water to a boil.
- Put the oats a mixer bowl, and pour the water over the oats.
- Add the butter and molasses, and mix with a dough hook. then let the mixture cool to warm.
- Add yeast and mix. Cover with a towel for 5 minutes to proof yeast.
- Remove towel and slowly add 3 cups of flour to yeast mixture 1/2 cup at a time until fully incorporated.
- Add salt and continue to mix.
- Add remaining 2 - 3 cups flour as needed for the dough to come away from the sides of the bowl after a few minutes of kneading.
- Continue to allow mixer to knead your dough for 5 - 7 minutes (or knead by hand).
- Spray a large bowl with cooking spray.
- Scoop dough out of mixer bowl and place in oiled bowl, turning once to coat dough.
- Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free spot until it doubles in size, about 1 hour.
- Butter two 9x5 inch loaf pans or line with parchment paper or non-stick foil.
- Punch down the dough and using a pastry scraper, scrape it out onto a clean work surface. Cut it in half with a sharp knife or bench scraper.
- For each half, evenly flatten the dough with the heel of your hand. Roll the top third down onto itself and seal it y pushing it gently down with the heal of your hand.
- Continue rolling and sealing the dough until you have an oval log. Place the logs, into the pans.
- Cover loosely with a kitchen towel and let them rise in a warm draft free spot until the double in size, 45 - 60 minutes.
- Position a rack in the middle of the oven, and preheat to 375*F
- Mist the tops of the loaves with water. Sprinkle the tops with a generous handful of regular oats.
- Bake until they loaves are golden brown and sound hollow when tapped on the top, 40-45 minutes. Carefully remove the loaves from the pans and let cool completely on a wire rack before slicing (if you can resist!)
Nutrition Facts : Calories 755 calories, Carbohydrate 150 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 7 grams fat, Fiber 6 grams fiber, Protein 20 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 255 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
YANKEE OATMEAL-MOLASSES BREAD
Categories Bread Mixer Breakfast Brunch Side Bake Thanksgiving Kid-Friendly Oat Fall Molasses Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 loaf
Number Of Ingredients 10
Steps:
- Place 1/2 cup oats in large bowl of electric mixer fitted with dough hook; pour 3/4 cup boiling water over. Let stand 30 minutes (water will be absorbed and oatmeal will be very soft).
- Pour 1 cup warm water into 2-cup glass measuring cup. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Mix molasses, 2 tablespoons butter and salt into oat mixture in bowl. Mix in yeast mixture. Add enough flour, 1 cup at a time, to form medium-soft dough, mixing at medium speed until well blended, about 3 minutes. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if dough is too sticky, about 5 minutes. Form dough into ball. Butter large bowl; add dough, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
- Position rack in center of oven and preheat to 400°F. Butter 9x5-inch loaf pan. Punch down dough; turn out into floured surface and knead 3 minutes. Form into 8-inch-long loaf. Transfer to prepared pan. Cover with plastic, then towel; let rise in warm draft-free area until dough has risen about 1/2 inch above rim of pan, about 45 minutes.
- Bake bread 10 minutes; reduce temperature to 350°F. Bake 25 minutes longer. Brush top of bread with glaze; sprinkle 1 tablespoon oats over. Bake until bread is golden and sounds hollow when tapped on bottom, about 10 minutes longer. Transfer to rack; cool in pan 10 minutes. Turn out brad onto rack; cool completely. (Can be made 2 weeks ahead. Wrap tightly in foil and freeze. If desired, reheat wrapped bread in 350°F oven about 15 minutes.
NORWEGIAN OATMEAL MOLASSES BREAD
"This Norwegian bread was popular in Spring Grove, Minnesota, where I grew up," relates Lyla Franklin of Phoenix, Arizona. "My mother used to make eight loaves at a in a wood-burning stove. It's delicious toasted."
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
Steps:
- In a bowl, pour boiling water over oats. Let stand until mixture cools to 110° to 115°, stirring occasionally. , In a bowl, dissolve yeast in warm water. Add the molasses, oil, salt, oat mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cove rand let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 1 hour., Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks. Brush with melted butter.
Nutrition Facts : Calories 114 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 23g carbohydrate, Fiber 1g fiber), Protein 3g protein.
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