BROWN SUGAR OATMEAL BREAD
This I found to be a heavy type, chewy, peasant like bread.But, very tasty & filling. I have made this so many more times, some times I get a really light loaf, using the bread machine yeast. When I used the regular yeast it turned out into a heavy peasant type bread. I have also taken to sprinkling the bottom of the pans heavily...
Provided by Doe Smith
Categories Other Breads
Time 1h50m
Number Of Ingredients 9
Steps:
- 1. In med sized saucepan over high heat, bring 2c water to boiling. Gradually stir in 2c oats. Cook, stirring until thick, about 1 min. Remove pot from heat.
- 2. Add 1/4c butter, the brown sugar and the salt. Stir until butter melts. Let the oat mix cool to lukewarm.
- 3. In large mixing bowl,sprinkle yeast over warm water: stir until dissolved. Add oat mix & 3c flour, beat with a wooden spoon until smooth, about 2 mins. Using hands, gradually mix in 2c more flour, turn dough onto lightly floured surface.
- 4. Turn dough out onto lightly floured surface. Knead in the remaining 1/2c flour. Dough will be stiff. Knead 10 mins longer.
- 5. Place dough in a large greased bowl; turn to bring greased side up. Cover with waxed paper and then with a towel; let rise in a warm place, free from drafts until double in bulk, about one hour.
- 6. Lightly grease 2- 9" x5" x2" loaf pans. Turn dough onto lightly floured surface; divide in half. Roll out one half to a 12" x 8" rectangle; roll up dough; starting at narrow end. Press ends even: pinch to seal; tuck ends under loaf.
- 7. Place loaf seam side down in prepared loaf pan. Repeat process with the other half of dough. Brush surface of dough lightly with 1 tbsp, melted butter and sprinkle with 1/2 tbsp. oats. Cover with a towel and let rise about 1 1/2 hrs. or until sides of dough come to the top of the pans.
- 8. Preheat oven to 375. Place loaf pans on the middle rack of oven; bake for 50 mins or until crust is a deep golden brown. Turn bread out of pans onto wire racks; loaves should sound hollow when tapped on bottom with handle of wooden spoon. Let cool completely.
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
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
BEST-EVER OATMEAL BROWN BREAD
Enjoy this brown bread made with oatmeal, flaxseed and whole wheat flour - deliciously wholesome bread!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray.
- In large bowl, mix flours, brown sugar, oats, the flaxseed, baking soda and salt. Stir in buttermilk just until mixed. Pour batter into pan. Sprinkle with 1 tablespoon oats.
- Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.
Nutrition Facts : Calories 140, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 250 mg, Sugar 10 g, TransFat 0 g
OATMEAL AND BROWN SUGAR TOASTING BREAD
this recipe is from King Arthur...I don't remember where I fould this originally... I have had this recipe for longer than there were "bread machines!" however, the recipe is also on their website so ABM instructions are included. ENJOY!
Provided by kittycatmom
Categories Yeast Breads
Time 2h
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Manual Method: In a medium-sized mixing bowl, combine the boiling water, oats, steel-cut oats and sugar. Stir the mixture once or twice to combine, then set it aside to cool to lukewarm. Add the remaining ingredients, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. This is a stiff dough, but just keep working at it; it'll become smooth and elastic. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen.
- Mixer Method: Combine the ingredients as directed above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise as directed above.
- Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the machine to complete its cycle.
- Transfer the dough to a lightly greased work surface, and form it into a loaf. Place the loaf in a lightly greased 8 1/2 x 4 1/2-inch bread pan. Cover the pan and let the bread rise for 1 hour, or until it's just crowned over the edge of the pan.
- Bake the bread in a preheated 375°F oven for 35 to 45 minutes, or until it's golden brown and its internal temperature is about 200°F Note: This bread has a tendency to brown quickly (and underbake in the center), so plan on tenting it lightly with aluminum foil about 20 minutes before the end of the baking time. Remove the bread from the oven, and turn it out onto a wire rack to cool completely.
More about "oatmeal and brown sugar toasting bread recipes"
CLASSIC FARMHOUSE OATMEAL BREAD - THE SEASONED MOM
From theseasonedmom.com
5/5 (3)Total Time 4 hrsCategory BreadCalories 156 per serving
- In a small bowl, stir together warm water and yeast. Set aside for 5-10 minutes. The softened yeast should look slightly foamy.
- Meanwhile, in the large bowl of a stand mixer fitted with the dough hook, combine oats, sugar, shortening and salt. Pour scalded milk over the oat mixture. When the oat mixture has cooled to lukewarm, add the yeast mixture.
- Gradually add the flour, ½ cup at a time, just until the mixture pulls away from the edges of the bowl in a soft ball of dough – do not add too much flour. Knead for about 8-10 minutes, or until the dough is smooth and elastic.
- Transfer the dough to a greased bowl and turn to coat the dough on all sides. Cover and let rise in a warm place until doubled in size, 1 - 2 hours.
OATMEAL SANDWICH BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (92)Calories 130 per servingTotal Time 2 hrs 40 mins
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess., In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough.
- Want to make this dough with the help of your bread machine? See "tips," below. , Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk., Gently deflate the dough, and transfer it to a lightly oiled work surface.
- Shape it into an 8" log., Place the dough in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan with loosely with lightly greased plastic wrap, and allow the dough to rise for 45 minutes to 1 hour, until it's crested 1" to 2" over the rim of the pan.
NO-KNEAD OATMEAL TOASTING BREAD - ALEXANDRA'S KITCHEN
From alexandracooks.com
4.7/5 (26)Total Time 3 hrs 20 minsEstimated Reading Time 4 mins
- Place brown sugar, salt and oats in a large mixing bowl. Add boiling water. Add butter. Let stand till lukewarm. Note: This is the only place where you could mess up the recipe. The mixture must cool to a lukewarm temperature so that it doesn’t kill the yeast.
- In a small bowl, sprinkle yeast over the 1/4 cup warm water. Let stand for about 5 minutes. Stir. Add this yeast mixture to the oat mixture and stir. (Note: If using instant yeast, simply whisk it into the two flours in a large bowl. Do still be sure to wait until the water-oatmeal-brown sugar mixture has cooled before adding the flours/yeast. Add the 1/4 cup water to the bowl of water-oatmeal-brown sugar.)
- Add the flours a little bit at a time. My old recipe says to add it one cup at a time, but I’m never that patient. Add it as slowly as you can tolerate, stirring to combine after each addition.
- Transfer dough to a lightly greased bowl and cover with a damp tea towel or plastic wrap. Let rise in a warm spot until doubled in bulk, about 2 hours. This is what I always do for my “warm spot”: preheat the oven to its hottest setting for 1 minute. TURN OFF THE OVEN. (Note: Only preheat the oven for 1 minute total — in other words, don’t wait for your oven to heat up to 500ºF and to sit at that temperature for 1 minute. You just want to create a slightly warm spot for your bread to rise.) Place covered bowl in the oven to rise until doubled.
BACK-OF-THE-BAG OATMEAL BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (456)Calories 160 per servingTotal Time 2 hrs 50 mins
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess., To make the dough: In a large mixing bowl, or in the bowl of a stand mixer, mix together all of the ingredients to form a rough, shaggy dough.
- Knead the dough, by hand or mixer, until it's springy though still somewhat soft, about 5 to 7 minutes. The dough may feel quite sticky at the beginning; don't be tempted to add more flour, as additional flour will make the loaf dry. If you're kneading by hand, try kneading on a lightly greased work surface rather than a floured surface.
- Place the dough in a lightly greased bowl, cover, and allow it to rise at room temperature for 1 hour; it'll become quite puffy, though it may not double in bulk. If your kitchen is particularly cold (below 65°F), place the bowl of dough in your turned-off oven with the oven light on.
- To shape the dough: Transfer the dough to a lightly oiled surface. Flatten the dough into a 6” x 8” rectangle. Fold the top down to the center (like you were folding a letter), pressing it firmly with the heel of your hand to seal. Pull the upper left and right corners into the center, pressing to seal. Repeat the first step (folding the top to the center and sealing) three or four more times, until you’ve created a 9” to 10” log. Tuck the ends under slightly, and turn the log over so its seam is on the bottom.
OATMEAL BREAD RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
[BEGINNER RECIPE] OATMEAL MOLASSES BREAD - CROSBY'S …
From crosbys.com
OATMEAL BROWN SUGAR BANANA BREAD - A SOUTHERN SOUL
From asouthernsoul.com
BROWN SUGAR BAKED OATMEAL - SPEND WITH PENNIES
From spendwithpennies.com
OATMEAL BANANA BREAD – FLUFFY AND MOIST! – …
From wellplated.com
OATMEAL BLUEBERRY BANANA BREAD - THE ROASTED ROOT
From theroastedroot.net
HOMEMADE OATMEAL BREAD RECIPE| THE RECIPE CRITIC
From therecipecritic.com
CHEWY COCONUT OATMEAL COOKIES - RUNNING ON REAL FOOD
From runningonrealfood.com
HEARTY OATMEAL BANANA BREAD RECIPE | ALTON BROWN
From altonbrown.com
BREAD MACHINE - OATMEAL BREAD RECIPE - BREAD DAD
From breaddad.com
OATMEAL BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
OATMEAL TOASTING & SANDWICH BREAD - BIG GREEN EGG
From biggreenegg.com
OATMEAL CARMELITAS - TOGETHER AS FAMILY
From togetherasfamily.com
EASTER CUPCAKES (COCONUT & CHOCOLATE) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #healthy #breads #oven #kid-friendly #grains #dietary #low-cholesterol #low-saturated-fat #comfort-food #healthy-2 #yeast #low-in-something #pasta-rice-and-grains #taste-mood #equipment #4-hours-or-less
You'll also love