Irish Oatmeal Bread Food

IRISH OATMEAL BREAD

Steps:

• In a bowl place the oats and molasses in boiling water. Mix and let it rest for 30-40 minutes
• In a small bowl place the warm milk, sugar, and sprinkle the yeast. Mix and cover for 5 minutes to activate it
• In a stand mixer with a dough hook, add the entire bowl of oats and the yeast. Mix until combined
• Add the oil and 1 cup of flour. Mix
• Add another cup of flour and salt. Mix
• Add the final cup of flour and keep mixing until the for 5-6 minutes or until the dough becomes elastic and sticks off the mixer bowl
• Place the dough in a greased bowl, sprinkle flour on top and cover with plastic wrapping paper and a tea towel.
• Place in an area away from drafts for 1 hour of until doubled in size*
• Invert dough onto a floured surface and shape into a loaf leaving the seam at the bottom
• Place dough in a greased 9" loaf pan
• Cover with a tea towel and let it proof for 30-40 or until doubled in size
• Preheat oven to 375 degrees Fahrenheit
• Brush the top of the bread with the egg
• Bake for 30 minutes or until browned on top
• Remove from oven, unmold and let it cool on a rack before cutting
• Enjoy!

IRISH OAT BREAD HOMEMADE RECIPE

Steps:

• In a small bowl, pour boiling water over the steel cut oats and let them sit an hour until all the water is absorbed and the oats are soft. (DON"T skip this step!)
• In your stand mixer bowl, sprinkle the yeast and pinch of sugar over the water. Stir to dissolve and let stand until foamy (about 5 to 10 minutes).
• In a small bowl or stand mixer, whisk together buttermilk, honey, and coconut oil. Warm to 110 degrees and pour over the yeast. Add the eggs, salt, and 1 cup of the flour. Beat with a whisk until smooth (about one to three minutes on low in my stand mixer).
• Add the softened oats to the yeast mixture. With a dough hook on your stand mixer (a heavy wooden spoon if you're mixing by hand), add in the flour in 1/2 Cup batches until a soft, sticky dough is formed that just clears the side of the bowl.
• If using a stand mixer continue mixing until the gluten is formed (check the dough with the 'window pane test'), about 10 minutes. If kneading by hand, turn the dough out onto a lightly floured work surface and knead until a springy, soft dough is formed. Adding flour one tablespoon at a time as necessary to prevent sticking.
• The dough will have a knubby and slightly tacky feel, it should pass the windowpane* test!
• THEN: form the dough into a ball, place into a greased, deep bowl. Turn the dough ball once to oil it up and then cover the bowl with plastic wrap. Let rise until doubled in bulk, about an hour or so.
• ONCE RISEN:
• Turn the dough onto the work surface. Divide it into three equal portions and form into round loaves OR, divide it into two equal portions and form it into loaves for 9 X 5 inch loaf pans.
• Place the round boules onto a greased or parchment lined baking sheet. Or Form into two loaves and place in two greased bread pans as shown.
• Preheat oven to 375 degrees F.
• Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk. About 30 to 40 minutes.
• Bake in the center of the preheated oven until golden brown and hollow sounding when tapped, about 35 to 40 minutes. Remove from oven and let cool 10 minutes in pan. Remove from pans to cooling rack, and let cool to room temperature before slicing.

IRISH OATMEAL BREAD

Steps:

• Combine the first 5 ingredients (boiling water through light brown sugar) in the bowl of a stand mixer, and let stand 25 minutes.
• Dissolve the granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to the oat mixture. Combine 1 1/4 cups of the all-purpose flour and all of the whole wheat flour. Gradually add the flours to the oat mixture. Beat at medium speed until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes), adding enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands if necessary (dough will still feel moist).
• Place dough in a large bowl coated with cooking spray, turning to coat top. Cover with plastic wrap, then a clean kitchen towel, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
• Punch the dough down; cover with plastic wrap and let rest 5 minutes. Roll the dough into a 14 x 8-inch rectangle on a floured surface. Roll up the rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch the seam to seal. Place the loaf, seam side down, in a 9-inch loaf pan coated with cooking spray. Cover with plastic wrap and let rise 30 minutes or until doubled in size.
• Preheat oven to 350º.
• Uncover dough and bake at 350º for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan, and cool on a wire rack.

IRISH GUINNESS BROWN BREAD

Steps:

• Preheat the oven to 450 degrees.
• In a large bowl, combine the oats, whole wheat flour, all-purpose flour, brown sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the beer, buttermilk, melted butter, and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well. With your fingers, stir the batter from the middle of the bowl to the outside, until it's well mixed. It will look more like cake batter than bread dough.
• Brush a 9 x 5 x 2 1/2-inch loaf pan with melted butter. Pour the batter into the pan and sprinkle the top with oats. Put the bread in the oven, immediately turn the temperature down to 400 degrees, and bake for 45 minutes, until a toothpick comes out clean. Turn the bread out onto a baking rack and allow to cool completely. Slice and serve with salted butter.

OVERNIGHT IRISH OATMEAL

Steps:

• Pour uncooked oats into a small saucepan and cover with cold water. Leave covered overnight to soak.
• In the morning, place the saucepan over low heat and cook the oatmeal, uncovered, for 7 to 10 minutes, stirring occasionally.
• Serve hot, topped with fresh berries, brown sugar and a splash of skim milk.

O'KEE'S IRISH SODA OATMEAL BREAD

Steps:

• Mix rolled oats, buttermilk, and molasses in a large bowl until thoroughly combined.
• Whisk together whole wheat flour, all-purpose flour, salt, baking soda, and cream of tartar until combined; pour flour mixture into buttermilk mixture and stir just until moistened.
• Turn dough out onto a lightly-floured work surface and knead 3 or 4 times until dough holds its shape.
• Cut dough in half; pat each half into a 6-inch round loaf.
• Use a sharp knife to deeply score each loaf in quarters, cutting 1-inch deep.
• Wrap each loaf in plastic wrap and allow to stand at least 12 hours at room temperature to ferment. (Loaves can be refrigerated up to 2 more days after this, if desired.)
• Preheat oven to 400 degrees F (200 degrees C).
• Place loaves on an ungreased baking sheet.
• Bake loaves for 15 minutes and reduce heat to 350 degrees F (175 degrees C). Continue to bake until loaves are browned and make a hollow sound when tapped on the bottom, about 20 more minutes.
• Allow breads to cool for 10 minutes before slicing. To serve, slice loaves 3/4-inch thick all across the loaf, then cut slices in half.

IRISH STEEL CUT OATMEAL

Steps:

• Pour the cinnamon and oats into boiling water until and stir until it begins to thicken.
• Lower the heat until it begins to simmer and cook for 30 minutes, stirring occasionally.
• It's important not to overcook the oats so that you get a nice nutty flavour.
• Add the remaining ingredients and enjoy!

SUNSET MAGAZINE'S IRISH OATMEAL BREAD

Steps:

• Combine the first 5 ingredients in the bowl of a stand-up mixer, and let stand 25 minutes.
• Dissolve granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to oat mixture. Lightly spoon flours into dry measuring cups; level with a knife. Gradually add flour to oat mixture. Beat at medium speed until well blended.
• Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
• Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
• Divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 14 x 8-inch rectangle on a floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each loaf, seam sides down, in a 9-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
• Preheat oven to 350º. Bake at 350º for 45 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pan, and cool on wire racks.

GUINNESS® BREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease an 8x8 inch baking pan.
• Mix together the oats, flour, sugar, baking soda, baking powder, and salt in a bowl. In a separate large bowl, stir together the butter, vanilla, buttermilk, and Guinness® beer. Pour the flour mixture into the beer mixture, and gently stir until well blended. Pour batter into the prepared baking pan, and sprinkle with additional oats if desired.
• Bake in preheated oven for 30 minutes, then turn the temperature down to 400 degrees F (200 degrees C), and bake for an additional 30 minutes. Turn the oven off, open the door, and allow to cool for 30 minutes in the oven before turning out onto a wire rack.