Buttermilk Oatmeal Bread Recipes

BUTTERMILK OATMEAL BREAD

Steps:

• Proof the yeast and 1/3 cup of warm water. In a separate bowl combine the oats and the boiling water. Let both mixtures sit for about 10 minutes. The yeast will look foamy and creamy.
• Place all the ingredients except the salt into the mixer. Knead with the dough hook for 2-3 minutes, and then let rest for 20 minutes. Come back, add salt, and knead with your mixer on medium for 15 minutes.
• Turn dough out into a well oiled bowl, turn to coat the dough, and then cover and let rise for about 1 hour, or until doubled.
• Punch down the dough and cut in half. Take one half, place on a lightly floured surface, and press into a rectangle. Now roll out into a larger rectangle. Fold into thirds, letter-style, then roll up. Pinch the seams closed and place seam side down into your prepped loaf pan. Repeat with other half of the dough.
• Lightly brush with water and sprinkle a few additional oats onto the dough. Let rise in a warm place for an additional 30-60 minutes.
• Bake in a preheated 375 degree oven for 30-40 minutes, or until the crust is browned and the internal temp reaches 190-200 degrees.

HONEY BUTTERMILK OATBREAD

Steps:

• Place the ingredients into the bread machine in the order recommended by the manufacturer. Select the setting for white bread. Press Start.

BUTTERMILK OATMEAL BREAD

Steps:

• Sprinkle the yeast over the water in a small bowl; do not stir; set aside for at least 5 minutes to proof to a foamy consistency.
• Stir together the flour, oats, sugar and salt in a large bowl; add the butter, buttermilk and yeast mixture and beat with an electric mixer until the ingredients are well blended.
• Turn out the dough onto a floured surface and knead for about 5 minutes or until the dough is smooth and elastic.
• Lightly oil a large bowl and transfer the dough to the bowl; cover with a tea towel and let the dough rise in a warm place until it is doubled in size, about 1 hour.
• Pun the dough down and let it rise again, covered with a tea towel, for 45 minutes.
• Preheat oven to 350° and oil a 9x5x3-inch loaf pan.
• Punch the dough down again and place it in the loaf pan; bake for 35-40 minutes or till the loaf pulls away from the side of the pan and loaf sounds hollow when you thump it.

ENID'S BUTTERMILK OATMEAL BREAD (BREADMAKER)

Steps:

• 1. Add rolled oats to boiling water. Let stand 15 minutes or until cooled to about 115 degrees.
• 2. Put all remaining dry ingredients including Red Star yeast into bread maker.
• 3. Put olive oil and oats into bread maker on top of dry ingredients. Start bread machine using either rapid or regular bake cycle.
• 4. Remove at end of cycle. Let bread sit in pan for 1-2 minutes before tipping bread out of pan. Cool on rack.

OATMEAL BUTTERMILK SANDWICH BREAD

Steps:

• In a large bowl, combine the flours, salt, and yeast; make a well in the center and add the buttermilk, egg, and melted butter and stir to combine roughly. Add the oatmeal and knead or stir for several minutes until the batter is smooth and elastic but still sticky. Place in a large greased bowl and let rise until dough doubles in size, about an hour.
• Grease two bread pans. Divide the dough between the pans, smooth the tops with wet hands, cover with greased plastic wrap and let rise until the bread is about 1/2 inch above the rim of the pans, about 1 hour.
• Bake in a pre-heated 375 degree oven for 45 minutes, until the loaves are golden brown on top and make a hollow sound when thumped on the bottom. Remove from pans and cool on a wire rack for at least 30 minutes before slicing.

BUTTERMILK OATMEAL MUFFINS

Steps:

• In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.