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
LEFTOVER OATMEAL BREAD
Provided by Alton Brown
Time 2h45m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Combine the yeast, bread flour, 1/4 cup toasted, uncooked oats, and the salt in a small mixing bowl and set aside.
- Combine the leftover cooked oatmeal, warm water, agave syrup, and 1 tablespoon of oil in a large mixing bowl. Add the dry mixture to the cooked oatmeal mixture in 3 installments and mix thoroughly with a wooden spoon after each addition.
- Turn the dough onto a lightly floured surface, and knead by hand for 10 minutes, incorporating more flour, if needed. Dough will be sticky. Put the dough in a lightly oiled bowl or container. Cover with plastic wrap and set in a warm place to rise until the dough has doubled in size, about 1 hour.
- Punch down the dough, shape it into a loaf, and put it into a lightly oiled 9 by 5-inch loaf pan. Cover with plastic wrap and refrigerate overnight.
- Heat the oven to 350 degrees F.
- Combine the egg yolk and water in a small bowl. Lightly brush the top of the loaf with egg wash and sprinkle with remaining 1 tablespoon toasted, uncooked oats. Bake until the bread reaches an internal temperature registers 210 degrees F on an instant-read thermometer, about 55 minutes to 1 hour. Remove the loaf from the pan to a cooling rack for 30 minutes before slicing and serving.
Nutrition Facts : Calories 226 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 26 milligrams, Sodium 252 milligrams, Carbohydrate 40 grams, Fiber 2 grams, Protein 8 grams, Sugar 2 grams
SOFT OATMEAL BREAD
My husband loves to make this bread. With its mild oat taste and soft texture, it's sure to be a hit with the whole family. Slices also are delicious toasted for breakfast. -Nancy Montgomery, Plainwell, Michigan
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (2 pounds, 20 slices).
Number Of Ingredients 8
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed)., Freeze option: Securely wrap cooled loaf in foil and then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 127 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
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