Apple Oatmeal Breakfast Bread Food

APPLE OATMEAL BREAD

Steps:

• Preheat oven to 350. Grease and flour a 9 x 5 inch loaf pan.
• Mix all dry ingredients together.
• Lightly beat eggs in small bowl. Add oil and eggs to dry ingredients and stir until moistened. Fold in apples and nuts and pour into loaf pan.
• Bake 1 hour or until toothpick comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool on rack.

APPLE BREAKFAST BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
• In a bowl, mix the butter and sugar until smooth and creamy. Beat in the eggs.
• In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and cloves. Mix into the butter mixture until moistened. Fold in the apples. Transfer to the prepared loaf pan.
• Bake 1 hour in the preheated oven, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

APPLE CINNAMON OATMEAL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and one packet oatmeal. Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour. Pour batter into prepared pan and sprinkle with remaining packet of oatmeal.
• Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

SOURDOUGH APPLE OATMEAL SPICE BREAD

Steps:

• Bring the 3/4 cup of water to boil in a saucepan.
• Stir in the oats, turn heat to low and cover pan.
• Cook for 8 minutes, then cool to lukewarm.
• Place dried apples into a bowl or glass measuring cup and pour 1/3 cup water over them.
• Cover the container with a plate or plastic wrap and microwave for 1 minute.
• Set aside, with cover intact, and let cool.
• In a large mixing bowl, combine starter, water, milk powder, cider mix, sugar and butter.
• Stir in the cooled oats and apples.
• Add the rest of the ingredients and mix until it is a shaggy mass.
• Turn out onto a lightly oiled surface and fold the dough over onto itself repeatedly until it is supple and elastic.
• This dough should be quite soft and tacky, so don't add a lot of extra flour.
• Let the dough rest for 30 minutes, then fold it like a letter, turn 90 degrees and fold again.
• Wait another 30 minutes and repeat the foldings.
• Cover dough and let it rise until it is not quite doubled.
• Divide the dough into two portions and shape into loaves.
• Place in two loaf pans, about 4" x 8" that have been greased.
• Cover and proof until dough crests about 1" above rim of pans.
• Bake loaves at 375°F for about 45 minutes, rotating loaves halfway through the bake time for even browning.
• Turn bread out of pans onto a cooling rack immediately upon removing from oven.
• Cool at least 1 hour before slicing.
• Serve toasted or cold--I like to make a cream cheese spread by mixing some more of the spiced cider mix (to taste) into cream cheese.