MAPLE OAT BREAD
"The first time I made this old-fashioned oat bread, my husband, two daughters and I ate the entire loaf! It's the best bread we've ever tasted," writes Michele Odstrcilek of Lemont, Illinois. Sweetened with a hint of maple syrup, the golden brown yeast bread will rise to any mealtime occasion.
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- Place oats in a blender or food processor, cover and process oats for 6-7 seconds or until coarsely chopped. Transfer to a small bowl; add boiling water. Let stand until mixture cools to 110°-115°. In a large bowl, dissolve yeast in 1/3 cup warm water; add syrup, oil, salt, oat mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Shape into a flattened 9-in. round loaf. Place in a greased 9-in. round baking dish. Cover and let rise until doubled, about 45 minutes. , Brush with egg white; sprinkle with oats. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts :
MAPLE OATMEAL BREAD (BREAD MAKER)
The smell of this bread cooking is heavenly. It's slightly sweet taste from the maple syrup makes it a wonderful breakfast bread or toast.
Provided by DDW7976
Categories Yeast Breads
Time 4h10m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Place ingredients in the order recommended for your bread maker.
- Select basic bread setting.
- Check dough after 5 minutes of mixing and add 1-2 T four or water if needed.
MAPLE OATMEAL BREAD
A great way to use up leftover cooked oatmeal featuring that lovely fall favorite- Vermont Maple Syrup!
Provided by Miss Erin C.
Categories Yeast Breads
Time 4h45m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Cook the oats in the boiling water in a samll saucepan over medium heat until thickened, about 5 minutes.
- Scrape into the bowl of an electric mixer fitted with a dough hook and stir int he warm milk and Maple Syrup.
- Stir in the yeast and let sit until bubbly, about 5 minutes. Mix in 5 cups of flour and the salt and knead with the mixer on low speed.
- Add the remaining flour gradually until a dough forms and cleans the sides of the bowl. The dough should be soft, but not sticky and feel elastic to the touch.
- Place the douch in a large bowl, sprinkle with a little flour and cover with a clean kitchen towel.
- Let rise in a warm, draft free place until doubled in volume.
- Grease two 9x5 pans.
- Punch the air out of the dough and turn it onto a floured work table.
- Divide the dough in half and pat each piece into a rectangle.
- Fold each into thirds and again pat into a rectangle.
- Roll up from the short end like a jelly roll, pinch the seam closed.
- Place each, seam down into the loaf pan and cover with the kitchen towel.
- Preheat oven to 375°F.
- Let the loaves rise until doubled, 45 minutes to 1-1/2 hours depending on the warmth of the kitchen.
- Brush the tops with milk.
- Bake until browned and the loaves sound hollow when tapped on the bottom, 30-40 minutes.
- Remove and cool on a rack before slicing.
Nutrition Facts : Calories 2193.8, Fat 17.1, SaturatedFat 4.9, Cholesterol 17.1, Sodium 3577.5, Carbohydrate 438.6, Fiber 25.5, Sugar 50.8, Protein 68.4
MAPLE OATMEAL BREAD
Make and share this Maple Oatmeal Bread recipe from Food.com.
Provided by HDMac
Categories Yeast Breads
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place in bread machine according to mfrs recommendation.
- Can make into rolls also.
- I usually butter the tops after taking out of the oven.
Nutrition Facts : Calories 349.5, Fat 3.8, SaturatedFat 0.6, Sodium 392.6, Carbohydrate 69.2, Fiber 3.3, Sugar 11, Protein 9.1
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VERMONT MAPLE OATMEAL BREAD RECIPE | KING ARTHUR BAKING
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4.6/5 (55)Calories 130 per servingTotal Time 2 hrs 45 mins
- In a large mixing bowl, combine the water, oats, maple syrup or maple sugar, maple flavor, butter, salt, and cinnamon. Let cool to lukewarm; this will happen naturally as you stir.
- Weigh your flours; or measure by gently spooning it into a cup, then sweeping off any excess. Add the flours and yeast, stirring to form a rough dough.
- Transfer the dough to a lightly greased bowl or large (8-cup) measuring cup, cover the bowl or cup with plastic wrap, and allow the dough to rise for 60 to 90 minutes.
- Gently deflate the dough, and shape it into an 8" log. Place it in a lightly greased 8 1/2" x 4 1/2" loaf pan. Cover the pan, and set the loaf aside to rise till it's crowned about 1" over the rim of the pan, about 60 to 90 minutes.
- Bake the bread for 35 to 40 minutes, tenting with foil after about 15 minutes to prevent over-browning. The interior of the fully baked loaf should read 190°F on an instant-read thermometer.
- Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Allow it to cool fully before slicing.
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- Place it in the prepared pan. Cover the pan and let the bread rise until it crowns about 1 ½" over the rim of the pan, 1 ½ to 2 ½ hours., Preheat the oven to 350°F., Uncover the bread, and bake it for 40 to 45 minutes, tenting it with foil after 15 minutes.
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