Trappers Oat Bread Recipes

Steps:

• Cream together the margarine and honey. Add the slightly beaten egg and blend well.
• Mix the flour, oatmeal, and dry milk in a large mixing bowl and sift the mixture with your hands until ingredients are well combined. Add the dry ingredients to the margarine, honey and egg mixture. Mix well, then add the raisins, dates and nuts. Stir well.
• Using a good load of shortening on a paper towel, grease a 9x13x2 inch cake pan. Spread the batter into the pan. Bake at 300 degrees for 45 to 50 minutes. The bread will be a warm bronze color when done. Cut the bread into slices. Let the slices cool slightly, then remove them from the pan. Allow the bread to dry on a baker's rack for 15 to 20 minutes before wrapping in plastic or foil. Eat plain or spread with honey or peanut butter.

Steps:

• In a large bowl combine butter, sugar, and 1 1/2 cups oats. Stir in hot water and let mixture stand until lukewarm. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. Stir in 5 cups flour and salt, stirring until mixture forms a dough, and turn dough out onto a floured surface. Knead dough 10 minutes, adding as much of remaining cup of flour as necessary to form a smooth and elastic dough, and let rest, covered with an inverted bowl, 15 minutes.
• Lightly oil 2 loaf pans, 9 by 5 by 3 inches. Form dough into 2 loaves and transfer to pans. Brush surface of dough with egg and sprinkle with remaining 1/4 cup oats. Let dough rise in a warm place until doubled in bulk, about 1 hour.
• Preheat oven to 375°F.
• Bake bread in middle of oven 45 to 50 minutes, or until browned and bottoms sound hollow when tapped. Turn bread out onto racks to cool completely.

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.

Steps:

• In a small bowl, combine the boiling water, butter, salt and sugar. Stir in oats; cool to lukewarm. In a large bowl, dissolve yeast in warm water. Stir in the molasses, brown sugar and 1 cup flour. Beat until smooth. Stir in oat mixture and enough remaining flour to make a stiff dough. , Turn out 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. Turn onto a lightly floured surface; divide in half. Shape each portion into a ball. Cover and let rest for 10 minutes; Shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 30-35 minutes (cover loosely with foil if top browns too quickly). Remove from pans to wire racks to cool.