RAISIN BREAD FROM OAT PULP
This bread is made from the leftover pulp from making oat milk. Check out my other recipes using oat pulp as well on this site
Provided by Stormy Stewart
Categories Other Breakfast
Time 50m
Number Of Ingredients 10
Steps:
- 1. Mix all together and put in a sprayed bread pan and cook in a preheated 350 degree oven for 45 minutes or until done.
- 2. * oat pulp must be very dry and look like this when you start. If there is milk seeping from it you haven't got enough water out and restrain.
- 3. Making Oat milk It is very simple. In a large bowl add 1 cup oats and 6 cups water. let sit 2-6 hours. Then create an assembly line. blender, pitcher with strainer over, a bowl for the leftover pulp, and a spoon. Blend 2-3 cups at a time of soaked oats and water for 1 minute in blender. then pout into strainer until it reaches the top. Then with the spoon stir until it becomes a ball of pulp and press that against the bottom to get out the last of the milk. Repeat until all is done. Into that oat milk add 1 teaspoon vanilla and 1/4 cup sugar. Mix well and refrigerate until cool. Stir before serving. If you want it sediment free you can run the milk through a coffee filter after you get the pulp out.We like the heartiness of the leftover residue remaining with the milk.
- 4. Step 1
- 5. step 2
- 6. step 3
- 7. step 4
OATMEAL - RAISIN BREAD (ABM)
This is the BEST Bread Machine bread I have ever tasted, and I do not even LIKE raisins!!! This is a "Gotta Try" recipe........
Provided by Capncrunch
Categories Yeast Breads
Time 1h5m
Yield 1 1/2 lb. Loaf
Number Of Ingredients 9
Steps:
- Measure carefully, placing all ingredients except oats and raisins in the bread machine.
- Set program to basic cycle and medium crust setting; press start.
- Add oats and raisins at the end of the first kneading cycle.
- Remove baked bread from pan and cool on wire rack.
Nutrition Facts : Calories 1395.2, Fat 12.6, SaturatedFat 5.7, Cholesterol 24.4, Sodium 2521.1, Carbohydrate 282.4, Fiber 12.4, Sugar 63, Protein 39.9
OATMEAL RAISIN MOLASSES BREAD
DH loved the bread his grandmother always made. This is the closest we ever got to it. Use a bread machine for the dough and bake in the oven.
Provided by Nadine
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h35m
Yield 16
Number Of Ingredients 10
Steps:
- Place oats, molasses, butter, and salt into the bread maker bowl; add the boiling water.
- Measure 1/4 teaspoon sugar into a small cup and set aside. Pour remaining sugar into the oat mixture and stir. Let mixture cool to about 100 degrees F/38 degrees C, about 20 minutes.
- Pour warm water into the reserved sugar in the small cup; add yeast.
- Pour bread flour atop the oat mixture. Pour yeast mixture over the flour.
- Select Dough setting and press start. Check your owner's manual to see how long the kneading lasts, so you can add raisins to the dough 5 minutes before it finishes kneading. Let the bread maker run the full dough cycle, about 1 hour, though it will depend on your machine.
- Grease 2 bread pans.
- Turn dough out onto a lightly floured surface. Punch down dough, but do not knead. Separate into two loaves and place in prepared pans; cover each with a damp towel and allow to rise for about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 15 to 20 minutes.
Nutrition Facts : Calories 122 calories, Carbohydrate 26.7 g, Cholesterol 3.8 mg, Fat 1.9 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 164.1 mg, Sugar 17.4 g
OATMEAL RAISIN QUICK BREAD
Make and share this Oatmeal Raisin Quick Bread recipe from Food.com.
Provided by CookinwithGas
Categories Quick Breads
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Sift together flour, baking powder, baking soda, cinnamon, salt and sugar -- Stir in uncooked oats.
- Add Egg Beaters, oil, orange juice, grated orange peel and water; mix until well blended --.
- Add raisins; you may cut the amount of raisins by half if you're not a big raisin lover or eliminate them entirely. Mix well, but do not overmix -- Pour batter into greased and floured 8½ X 4½ loaf pan --.
- Bake in the preheated 350°F oven for 55-65 minutes or until it tests done.
- Turn out on rack and cool before serving.
CINNAMON OATMEAL RAISIN BREAD
This is a great bread lightly toasted and spread with honey or cream cheese. I got this recipe from my old West Bend BM. I no longer have the BM but I make this using the KA mixer. Use Old Fashion or Quick Oats, not instant. If you use dry active yeast, increase it to 2 1/4 teaspoons. Also, if desired, you can use AP flour or substitute one cup of whole wheat for one cup of the bread flour. Recipe makes a pound and a half loaf.
Provided by Riverside Len
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- If using a BM, add warm milk to pan, then add flour, oats, brown sugar, salt and cinnamon to pan. Place butter in corners of pan, make a well in center of dry ingredients and add yeast. Program for Specialty and desired Bread Color. When the signal alerts sound durring kneading cycle add the raisins (if your machine does not have an alert for add ins near the end of the kneading cycle, you will need to set your own timer, you want to add the raisins near the end of the kneading cycle).
- **********************************.
- If using a stand mixer, add dry ingredients to pan, add milk and butter, mix with paddle until a ball forms.
- Cover and let rest for 20 minutes.
- Change to the kneading hook and knead for 4 minutes. Let rest for 5 minutes. Knead 4 minutes more, then add raisins and knead until raisins are incorporated.
- Form into a ball and place in a bowl, cover and let rise until doubled.
- Form into loaf and put into greased pan (non-stick spray works well). Cover and let rise until doubled.
- Bake in pre heated 350 f oven for about 40 minutes. Internal temp should register at least 190 f on an instant read thermometer.
- Although the original recipe calls for only 1/2 cup raisins, I use a full cup.
Nutrition Facts : Calories 214.2, Fat 3.9, SaturatedFat 2, Cholesterol 8.7, Sodium 322.4, Carbohydrate 39, Fiber 2.4, Sugar 5.9, Protein 6.1
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4.2/5 (112)Calories 160 per servingTotal Time 3 hrs 55 mins
- Combine all of the ingredients, and mix and knead — by hand, mixer, or bread machine set on the dough cycle — to make a smooth, soft dough., Round the dough into a ball, and place it in a greased bowl (or let it remain in the bread machine), and let it rise for about 2 hours, or until it's noticeably puffy though not necessarily doubled in bulk., Gently deflate the risen dough, shape it into a log, and place it in a lightly greased 8 1/2" x 4 1/2" loaf pan.
- Tent the pan with lightly greased plastic wrap, and let the dough rise until it's crowned 1" to 1 1/2" over the rim of the pan, about 1 1/2 to 2 hours.
- Towards the end of the rising time, preheat the oven to 350°F., Uncover the risen loaf, brush it with milk or water, and sprinkle it with cinnamon-sugar, for extra flavor., Bake the bread for 40 to 45 minutes, until it's a deep golden brown and a digital thermometer inserted into the center registers at least 190°F.
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