OATMEAL BREAD
Easy Homemade Oatmeal Bread made with rolled oats, whole wheat flour and sweetened with honey.
Provided by Lauren Allen
Categories Appetizer Breakfast side course
Time 4h
Number Of Ingredients 10
Steps:
- Add oats and butter to the bowl of a stand mixer or large mixing bowl. Heat milk to a simmer and pour on top, stirring to combine. Set aside for about 1.5 hours. Mixture should be at room temperature.
- Add honey, warm water, instant yeast, and salt to the bowl and stir well to combine. Add the whole wheat flour and mix on medium-low speed until combined. Add the all-purpose flour, a little at a time, until the dough begins to pull away from the sides of the bowl. Only add enough flour to make a dough that is soft, and not overly sticky (don't add too much flour!). Knead for a few minutes until smooth and elastic and scrape down the sides and bottom of the bowl as needed.
- First Rise: Transfer dough to a greased bowl and cover with a dish towel or plastic wrap. Allow to rise until double in size, about 1 hour.
- Punch down the dough and divide into two equal pieces. Shape into loaves and place in two lightly greased loaf pans. Make egg wash and gently brush some over the top of each loaf. Sprinkle a small handful of dry oats on top.
- Second rise: Cover with a well greased piece of plastic wrap gently laid on top and let rise in a warm place until risen about 1 inch over the loaf pans, 45 minutes to 1 hour. Carefully peel off the plastic wrap.
- Bake at 350 degrees for 30 - 40 minutes. Loaves are done when tapping lightly on the tops produces hollow sound (or when instant read thermometer registers 200° F). Cool for 15 minutes on wire rack, then turn out of pans and cool completely.
Nutrition Facts : Calories 1157 kcal, Carbohydrate 192 g, Protein 40 g, Fat 35 g, SaturatedFat 19 g, Cholesterol 79 mg, Sodium 2080 mg, Fiber 28 g, Sugar 82 g, ServingSize 1 serving
OAT POTATO SANDWICH BREAD
This flavorful bread is a slightly modified Gold Medal recipe. Preparation time is approximate. I like the bit of a "bite" that the lemon pepper adds, but feel free to substitute any herbs you like. Double amounts if using fresh herbs. I usually bake this as rolls or baguettes for sandwiches.
Provided by duonyte
Categories Yeast Breads
Time 2h15m
Yield 1 1 1/2 lb. loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place ingredients in your machine as directed by the manufacturer.
- Set to basic/white cycle with light or medium crust.
- Alternatively, set on dough cycle. Remove, shape, and let rise in loaf pan or free-form. Bake for app. 40 minute at 375 deg.
Nutrition Facts : Calories 168.8, Fat 1.9, SaturatedFat 0.3, Sodium 296.2, Carbohydrate 33, Fiber 2.1, Sugar 3.1, Protein 4.9
POTATO QUICK BREAD
This is a hearty, herbed quick bread that is very simple and easy to prepare. Unlike other potato bread recipes, you don't need to cook the potatoes before mashing them. Try this healthy bread with a soup or stew on a cold night.
Provided by sszz907
Categories Quick Breads
Time 45m
Yield 1 loaf, 15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Mix the flour, soda, salt, and herbs together in a bowl.
- Wash and peel the potatoes and puree them in a food processor until there are no remaining chunks.
- Transfer the potatoes to a large bowl and mix in the egg, milk, and oil.
- Add the dry ingredients to the potato mixture and mix well.
- Pour the mixture into a greased 9x5 inch pan and bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
SOURDOUGH OATMEAL POTATO BREAD
Make and share this Sourdough Oatmeal Potato Bread recipe from Food.com.
Provided by Donna M.
Categories Sourdough Breads
Time 4h30m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Place ingredients in bread machine pan in the order that they are listed.
- Select dough cycle and press start.
- Turn dough out on lightly floured surface and shape into desired loaf.
- Place in greased loaf pan and let rise, covered, until 1 to 2 inches above edges of pan.
- Be patient, this can take several hours, depending upon how active your sourdough culture is.
- Uncover and bake at 350 degrees F for about 30 minutes, or until done.
- Immediately turn out of pan and cool on wire rack.
- Brush top crust with butter for a soft crust, if desired.
- NOTE: You can use part whole wheat flour (up to 1 1/2 cups) in place of all white flour.
- I recently made this and used only 1/2 cup of whole wheat flour.
- It made a very nice, light wheat bread.
GRANDMA'S OATMEAL BREAD
My grandmother made this bread for special occasions, and it's remained a family favorite. The aroma of it always brings hungry appetites to the table. -Marcia Hostetter, Canton, New York
Provided by Taste of Home
Time 55m
Yield 2 loaves (8 slices each).
Number Of Ingredients 10
Steps:
- In a small bowl, combine the boiling water, butter, salt and sugar. Stir in oats; cool to lukewarm. In a large bowl, dissolve yeast in warm water. Stir in the molasses, brown sugar and 1 cup flour. Beat until smooth. Stir in oat mixture and enough remaining flour to make a stiff dough. , Turn out onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a ball. Cover and let rest for 10 minutes; Shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 30-35 minutes (cover loosely with foil if top browns too quickly). Remove from pans to wire racks to cool.
Nutrition Facts : Calories 247 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 307mg sodium, Carbohydrate 52g carbohydrate (13g sugars, Fiber 2g fiber), Protein 6g protein.
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