TOASTED OAT OATMEAL BREAD
I found this in a Pillsbury Bread Baking booklet and it quickly became my family's favorite recipe for oatmeal bread, delicious for toasting and sandwiches. I have even wrapped loaves up in pretty cellophane or plastic wrap and given them as gifts! I don't always add the oatmeal topping, but it makes for a prettier loaf.
Provided by rhondalynne
Categories Yeast Breads
Time 1h45m
Yield 2 loaves, 32 serving(s)
Number Of Ingredients 11
Steps:
- Toast the 1 cup oatmeal by spreading in a cake pan and placing in a 375 degree oven for 8 to 10 minutes, or until light brown.
- In large bowl, combine 2 cups flour, toasted oatmeal, sugar, salt and yeast; blend well.
- In small saucepan, heat milk and butter or margarine until very warm (120 to 130 degrees F.).
- Add warm liquid and egg to flour mixture.
- Using a mixer, blend at low speed until moistened; beat 3 minutes at medium speed.
- Stir in an additional 3 1/4 to 3 1/2 cups flour until dough pulls cleanly away from sides of bowl.
- Turn out dough on floured surface and knead in 1/4 to 1/2 cup more flour until dough is smooth and elastic, about 10 minutes.
- Place dough in greased bowl; cover loosely wth plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 40 to 60 minutes.
- Punch down dough and divide in half. Shape into two loaves by patting dough out into 14 x 7 rectangular shape and rolling up, starting with shorter side. Pinch edges firmly to seal.
- Place seam side down in two greased 8x4 or 9x5 loaf pans. Cover; let rise in warm place until dough fills pans and tops of loaves are about 1 inch above pan edges, about 30 to 40 minutes.
- Heat oven to 375 degrees F.
- In small bowl, combine water and egg white; beat slightly. Carefully brush on loaves; sprinkle with 1 tablespoons old fashioned oatmeal.
- Bake for 25 to 35 minutes or until loaves sound hollow when lightly tapped.
- Remove from pans immediately; cool on wire racks.
Nutrition Facts : Calories 127.2, Fat 2.5, SaturatedFat 1.4, Cholesterol 12.6, Sodium 167.7, Carbohydrate 22.2, Fiber 0.9, Sugar 3.2, Protein 3.6
TOASTED OATMEAL BREAD
I entered this special bread recipe in our state fair, and it won a blue ribbon. It's been a holiday favorite of mine ever since!
Provided by Taste of Home
Time 45m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a bowl, combine 1 cup flour, sugar, yeast and salt; mix well. In a small saucepan, heat water, milk, molasses and butter until a thermometer reads 120°-130° (butter does not need to melt). Add to yeast mixture; beat on medium speed for 2 minutes. Add egg, oats and 2 cups flour; beat on high for 2 minutes. Stir in nuts and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Shape into two round loaves; place on greased baking sheets. With sharp knife, cut four parallel slashes on top of each loaf. Cover and let rise until doubled, about 1 hour. Bake at 375° for 20-30 minutes or until golden brown. Remove from pans; cool on wire racks.
Nutrition Facts :
TOASTED OATS
This is so simple and adds so much flavor to the oats. Add these to your favorite cookie or breakfast recipe. Also try toasting millet, rye berries or any other grain.
Provided by Mother of Many
Categories Grains
Time 21m
Yield 1 cup, 2-4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F.
- Line baking sheet with tin foil, if desired.
- Spread oats in a shallow layer on a cookie sheet.
- Bake for 15 to 20 minutes or until lightly browned, stir occasionally.
TOASTED OAT BREAD
Make and share this Toasted Oat Bread recipe from Food.com.
Provided by JelsMom
Categories Yeast Breads
Time 3h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Toast oats: Spread oats on 15X10-inch pan; place in 375 degrees oven for 10 to 15 minutes or until light brown.
- In large bowl, combine 2 cups flour, rolled oats, sugar, salt and yeast; blend well.
- In small saucepan, heat milk and margarine until very warm. Add warm liquid and egg white to flour mixture.
- Blend at low speed until moistened; beat 3 minutes at medium speed.
- Stir in 3 1/4 to 3 1/2 cups flour until dough pulls cleanly away from sides of bowl.
- On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic, about 10 minutes.
- Place dough in greased bowl; cover loosely with saran wrap and cloth towel.
- Let rise in warm place until doubled in size, about 45 to 60 minutes.
- Punch down dough several times to remove all air bubbles.
- Divide dough in half; shape into balls. Allow to rest on counter covered with inverted bowl for 15 minutes.
- Shape into 2 loaves by rolling dough into two 14x7-inch rectangles. Starting with shorter side, roll up; pinch edges firmly to seal. Place seam-side- down on lightly greased cookie sheet.
- Cover; let rise in warm place 35 to 45 minutes. Heat oven to 375 degrees.
- In small bowl, combine water and egg white; beat slightly. Carefully brush on loaves; sprinkle with 1 tablespoon rolled oats.
- Bake 25 minutes, cover with foil, and bake 10 minutes more until loaves sound hollow when lightly tapped.
- Ccool on wire racks.
Nutrition Facts : Calories 279.2, Fat 3, SaturatedFat 1.2, Cholesterol 5.7, Sodium 422, Carbohydrate 55.4, Fiber 7.7, Sugar 8.7, Protein 11.2
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