OATMEAL MOLASSES BREAD
I found this recipe in an old Taste of Home magazine. It was submitted by Ruth Andrewson. I have some aunts that LOVE this bread. It calls for bread flour, but I use 100% whole wheat with great results.
Provided by CaramelPie
Categories Yeast Breads
Time 3h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In bread machine pan, place ingredients in order given.
- Select "white" or "wheat", depending on which flour you used.
- Bake according to bread machine directions.
- Makes a 1 1/2 pound loaf.
Nutrition Facts : Calories 384, Fat 3.9, SaturatedFat 0.6, Sodium 402.1, Carbohydrate 78.3, Fiber 3.4, Sugar 15.9, Protein 8.7
MOLASSES, SULTANA AND OATMEAL BREAD (ABM / BREAD MACHINE)
This loaf is a bit special - I have been requested for the recipe so many times I felt it would be nice to share it here. It is absolutely wonderful served cold or toasted with a nice orange marmalade or a ginger conserve/jam. (Plus butter or just with butter if you're into it!) To be honest it so resembles a cake I often cut a generous slice, chop it into squares and place in a bowl, tease a spoonful of marmalade or ginger jam across it, pour over some ready-made custard, then heat in the microwave for 1 minute. As a note for other UK readers: I tried it with Black Treacle instead of molasses one time (as Molasses is quite hard to find in the UK (and pricey) - and it had a very poor flavour by comparison - I've since found that the 'Holland & Barrett' UK Health Foods chain do a selection of different molasses at a very reasonable price). I've found that this loaf keeps well - perhaps because of all the sugar in the molasses. N.B. Cooking time listed is the baking time for my machine. Total time for my (LG) machine is 3 hours 20 minutes.
Provided by Ethan UK
Categories Breads
Time 55m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Weigh the main ingredients into the bread machine drum in the order listed.
- The ginger is optional and to taste (I love ginger so I'm a bit generous with it) but if leaving it out then it's probably best to leave the ground cloves out too.
- Into a small bowl weigh approx 100g sultanas and mix in a teaspoon of ground ginger to coat the sultanas well (if using ginger).
- Start machine on 'speciality' or 'raisin bread' cycle with normal crust setting.
- At about 5 minutes before the end of the second kneading or at the beep (if you trust your machine not to mash up the sultanas - mine is lethal to them so I ignore the beep and wait until only a few minutes remain of the second kneading) add the sultanas mixed together with the ground ginger.
- Measurements: I find blackstrap molasses is almost impossible to measure using a spoon as it's so incredibly thick and gooey and most of it stays on the spoon so I just pour it out of the jar - which can make for some rather hit and miss measurements. Taste-wise, I liked the strength of flavour best when I suceeded in pouring in 62g of molasses and used 103g of sultanas.
- Basically I think of this as cake without the all the fat and the calories :).
- Bakes a good-sized 1 1/2 Lb Loaf.
- Addition, tried December 2005 --
- I remebered that I had some crystallized ginger (a.k.a. candied ginger) in the cupboard and added 32g chopped up to about the size of the sultanas which I mixed with the fruit and ground ginger for adding at the beep. The quantity was probably a bit excessive and it does make the loaf a bit trickier to slice as ginger can be quite 'tough', but an idea to bear in mind if you have some in the cupboard and fancy it :).
Nutrition Facts : Calories 230.2, Fat 2.1, SaturatedFat 0.9, Cholesterol 3.5, Sodium 216.9, Carbohydrate 47.1, Fiber 2.2, Sugar 6.9, Protein 6.2
OATMEAL MOLASSES BREAD (ABM BREAD MACHINE)
This recipe was transcribed from about.com because I'd like to see more bread machine recipies. Use nonstick spray on the measuring utensil before measuring the molasses. Cooking/ passive time depends on your machine.
Provided by LaJuneBug
Categories Yeast Breads
Time 2h40m
Yield 1 1/2 lb loaf
Number Of Ingredients 11
Steps:
- Add ingredients according to your bread manufacturer's recommendations.
- Select the medium crust setting.
Nutrition Facts : Calories 1384.5, Fat 19.6, SaturatedFat 10, Cholesterol 40.9, Sodium 2474.3, Carbohydrate 262.3, Fiber 11.8, Sugar 36, Protein 37.3
MY FAVORITE MOLASSES OATMEAL BREAD MACHINE BREAD
A hearty nutritious bread from your bread machine. I've been experimenting with many Molasses Oatmeal Bread recipes. By experimentation, I've created my favorite. The foundation for this recipe was from CaramelPie.
Provided by Joym624
Categories Breads
Time 4h5m
Yield 1 2 Lb. Loaf
Number Of Ingredients 8
Steps:
- Add 1 cup water to measuring cup.
- Crack egg into water.
- Add additional lukewarm water to make 1 1/4 cup.
- Mix egg and water with fork and pour into bread machine pan.
- Add additional ingredients in order in recipe.
- Set bread machine settings to basic white setting with light crust.
- If dough appears too sticky, add a small amount of bread flour to pan. Keep adding until dough leaves side of pan.
Nutrition Facts : Calories 2378.4, Fat 28.1, SaturatedFat 4.9, Cholesterol 186, Sodium 2484.2, Carbohydrate 470.6, Fiber 20.5, Sugar 95.5, Protein 58.9
SWEET MOLASSES OATMEAL BREAD
Very good sweet bread. Perfect bread for around Christmas time or any time of the year. Makes good toast and would also be nice as french toast. Sometimes we use half whole wheat and half white that also makes it good, but suit yourself. This is a recipe from a friend.
Provided by Leahs Kitchen
Categories Yeast Breads
Time 3h30m
Yield 2 loaves, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Pour oats and water into a small saucepan and cook over medium high heat.
- Stir until the oats soften and the water is absorbed (about 5 minutes).
- Set aside to cool.
- Dissolve the yeast in the warm water in a large bowl and let sit for about 5 minutes.
- Add and mix molasses, salt oil eggs and cooled oatmeal.
- Gradually stir in the flour until the dough begins to form itself into a ball.
- Knead the dough on a floured surface for 5- 10 minutes or until it is smooth and elastic.
- Place the dough into an oiled bowl and let rise for 1 hour or until double its size.
- Punch down dough and divide it into loaves.
- Place loaves into two well greased loaf pans and let them rise again for 1 hour or until doubled.
- Heat oven to 375°F.
- Bake loaves for 30-35 minutes or until medium brown on top and on the sides.
- It is a good idea to be careful with this bread since it is delicate and can tear or stick if you try to remove it from the pans too soon.
- Enjoy!
OATMEAL MOLASSES BREAD
This Oatmeal Molasses Bread is easy to make and tasty fresh out of the oven. There is absolutely nothing better or more comforting.
Provided by Janelle
Time 3h
Number Of Ingredients 7
Steps:
- In a small saucepan, bring the water to a boil.
- Put the oats a mixer bowl, and pour the water over the oats.
- Add the butter and molasses, and mix with a dough hook. then let the mixture cool to warm.
- Add yeast and mix. Cover with a towel for 5 minutes to proof yeast.
- Remove towel and slowly add 3 cups of flour to yeast mixture 1/2 cup at a time until fully incorporated.
- Add salt and continue to mix.
- Add remaining 2 - 3 cups flour as needed for the dough to come away from the sides of the bowl after a few minutes of kneading.
- Continue to allow mixer to knead your dough for 5 - 7 minutes (or knead by hand).
- Spray a large bowl with cooking spray.
- Scoop dough out of mixer bowl and place in oiled bowl, turning once to coat dough.
- Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free spot until it doubles in size, about 1 hour.
- Butter two 9x5 inch loaf pans or line with parchment paper or non-stick foil.
- Punch down the dough and using a pastry scraper, scrape it out onto a clean work surface. Cut it in half with a sharp knife or bench scraper.
- For each half, evenly flatten the dough with the heel of your hand. Roll the top third down onto itself and seal it y pushing it gently down with the heal of your hand.
- Continue rolling and sealing the dough until you have an oval log. Place the logs, into the pans.
- Cover loosely with a kitchen towel and let them rise in a warm draft free spot until the double in size, 45 - 60 minutes.
- Position a rack in the middle of the oven, and preheat to 375*F
- Mist the tops of the loaves with water. Sprinkle the tops with a generous handful of regular oats.
- Bake until they loaves are golden brown and sound hollow when tapped on the top, 40-45 minutes. Carefully remove the loaves from the pans and let cool completely on a wire rack before slicing (if you can resist!)
Nutrition Facts : Calories 755 calories, Carbohydrate 150 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 7 grams fat, Fiber 6 grams fiber, Protein 20 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 255 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
OATMEAL MOLASSES QUICK BREAD
Because it contains no yeast, this dark quick bread takes only a minute to knead and does not require rising time. The dough will be sticky and wet as you knead it. The loaves brown quickly and may appear done before they really are.
Provided by LMillerRN
Categories Quick Breads
Time 55m
Yield 2 loaves, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°.
- Combine first 4 ingredients in a medium bowl. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture.
- Add buttermilk mixture to flour mixture, stirring just until moist; stir in raisins. Stir with a wooden spoon until dough pulls together in a shaggy mass. Let rest 2 minutes.
- Turn half of dough out onto a lightly floured surface. Knead 1 minute with floured hands (dough will feel tacky); shape dough into a 6-inch round loaf. Place on a baking sheet dusted with cornmeal. Repeat procedure with remaining dough. Make 3 diagonal cuts 1/4-inch deep across top of each loaf using a sharp knife.
- Bake at 400° for 20 minutes. Reduce oven temperature to 375° (do not remove loaves from oven); bake an additional 15 minutes or until bottom of each loaf sounds hollow when tapped. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 250.6, Fat 3.3, SaturatedFat 0.5, Sodium 431.2, Carbohydrate 50.9, Fiber 3.2, Sugar 13.3, Protein 5.8
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