Vermont Maple Oatmeal Bread Recipes

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.

Steps:

• 1. In a large mixing bowl, combine the first 8 ingredients. Let cool to lukewarm. Add the yeast and flours, stirring to form a rough dough. Knead about 10 minutes by and about 5-7 minutes by mixer, until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and let rise for 1 hour.
• 2. Divide the dough in half and shape each half into a loaf. Place the loaves in 2 greased 8 x 4- inch bread pans. Cover the pans with lightly greased plastic wrap, and allow the loaves to rise 1 inch above the pan, about 1 hour.
• 3. Bake the loaves in a preheated 350^ oven for 35-40 minutes. Remove from the oven when golden brown and interior is about 190^ on instant-read thermometer.

Steps:

• 1) In a large mixing bowl, combine the water, oats, maple syrup, maple flavor, butter, salt, and cinnamon. Let cool to lukewarm; this will happen naturally as you stir. 2) Add the flours and yeast, stirring to form a rough dough. Knead (about 10 minutes by hand, 7 minutes by machine, or on the dough cycle in the bread machine), enough to make a nicely springy dough. 3) Transfer the dough to a lightly greased bowl or large (8-cup) measuring cup, cover the bowl or cup with plastic wrap, and allow the dough to rise for 60 to 90 minutes. It should become very puffy, and just about double in bulk. 4) Gently deflate the dough, and shape it into an 8" log. Place it in a lightly greased 8 1/2" x 4 1/2" loaf pan. Cover the pan, and set the loaf aside to rise till it's crowned about 1" over the rim of the pan, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F. 5) Gently brush the top of the risen loaf with water, and sprinkle with maple sugar. 6) Bake the bread for 35 to 40 minutes, tenting with foil after about 15 minutes to prevent over-browning. The interior of the fully baked loaf should read 190°F on an instant-read thermometer. 7) Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Allow it to cool fully before slicing.

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a large bowl, combine eggs, sugar, flour, cinnamon and salt. Stir in oats, syrups, butter and vanilla; pour into crust. Sprinkle with coconut., Bake until set, 50-60 minutes. Cover edge with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, serve with ice cream. Refrigerate leftovers.

Steps:

• In a large mixing bowl, combine the water, oats, maple sugar, honey, butter, salt and cinnamon. Let cool to lukewarm.
• Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour.
• Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2 x 4 1/2-inch bread pans. Cover the pans with lightly greased plastic wrap and allow the loaves to rise till they've crowned about 1 inch over the rim of the pan, about 1 hour.
• Bake the loaves in a preheated 360°F oven for 33 minutes.* Remove them from the oven when they're golden brown, and the interior registers 190°F on an instant-read thermometer. Yield: 2 sandwich loaves.
• *If your oven can't be set at 360°F, set it at 350°F and bake the bread for 35 to 40 minutes.

Steps:

• Cook the oats in the boiling water in a samll saucepan over medium heat until thickened, about 5 minutes.
• Scrape into the bowl of an electric mixer fitted with a dough hook and stir int he warm milk and Maple Syrup.
• Stir in the yeast and let sit until bubbly, about 5 minutes. Mix in 5 cups of flour and the salt and knead with the mixer on low speed.
• Add the remaining flour gradually until a dough forms and cleans the sides of the bowl. The dough should be soft, but not sticky and feel elastic to the touch.
• Place the douch in a large bowl, sprinkle with a little flour and cover with a clean kitchen towel.
• Let rise in a warm, draft free place until doubled in volume.
• Grease two 9x5 pans.
• Punch the air out of the dough and turn it onto a floured work table.
• Divide the dough in half and pat each piece into a rectangle.
• Fold each into thirds and again pat into a rectangle.
• Roll up from the short end like a jelly roll, pinch the seam closed.
• Place each, seam down into the loaf pan and cover with the kitchen towel.
• Preheat oven to 375°F.
• Let the loaves rise until doubled, 45 minutes to 1-1/2 hours depending on the warmth of the kitchen.
• Brush the tops with milk.
• Bake until browned and the loaves sound hollow when tapped on the bottom, 30-40 minutes.
• Remove and cool on a rack before slicing.