LEFTOVER OATMEAL BREAD
Provided by Alton Brown
Time 2h45m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Combine the yeast, bread flour, 1/4 cup toasted, uncooked oats, and the salt in a small mixing bowl and set aside.
- Combine the leftover cooked oatmeal, warm water, agave syrup, and 1 tablespoon of oil in a large mixing bowl. Add the dry mixture to the cooked oatmeal mixture in 3 installments and mix thoroughly with a wooden spoon after each addition.
- Turn the dough onto a lightly floured surface, and knead by hand for 10 minutes, incorporating more flour, if needed. Dough will be sticky. Put the dough in a lightly oiled bowl or container. Cover with plastic wrap and set in a warm place to rise until the dough has doubled in size, about 1 hour.
- Punch down the dough, shape it into a loaf, and put it into a lightly oiled 9 by 5-inch loaf pan. Cover with plastic wrap and refrigerate overnight.
- Heat the oven to 350 degrees F.
- Combine the egg yolk and water in a small bowl. Lightly brush the top of the loaf with egg wash and sprinkle with remaining 1 tablespoon toasted, uncooked oats. Bake until the bread reaches an internal temperature registers 210 degrees F on an instant-read thermometer, about 55 minutes to 1 hour. Remove the loaf from the pan to a cooling rack for 30 minutes before slicing and serving.
Nutrition Facts : Calories 226 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 26 milligrams, Sodium 252 milligrams, Carbohydrate 40 grams, Fiber 2 grams, Protein 8 grams, Sugar 2 grams
OATMEAL AND BROWN SUGAR TOASTING BREAD
this recipe is from King Arthur...I don't remember where I fould this originally... I have had this recipe for longer than there were "bread machines!" however, the recipe is also on their website so ABM instructions are included. ENJOY!
Provided by kittycatmom
Categories Yeast Breads
Time 2h
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Manual Method: In a medium-sized mixing bowl, combine the boiling water, oats, steel-cut oats and sugar. Stir the mixture once or twice to combine, then set it aside to cool to lukewarm. Add the remaining ingredients, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. This is a stiff dough, but just keep working at it; it'll become smooth and elastic. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen.
- Mixer Method: Combine the ingredients as directed above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise as directed above.
- Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the machine to complete its cycle.
- Transfer the dough to a lightly greased work surface, and form it into a loaf. Place the loaf in a lightly greased 8 1/2 x 4 1/2-inch bread pan. Cover the pan and let the bread rise for 1 hour, or until it's just crowned over the edge of the pan.
- Bake the bread in a preheated 375°F oven for 35 to 45 minutes, or until it's golden brown and its internal temperature is about 200°F Note: This bread has a tendency to brown quickly (and underbake in the center), so plan on tenting it lightly with aluminum foil about 20 minutes before the end of the baking time. Remove the bread from the oven, and turn it out onto a wire rack to cool completely.
TOASTED OAT OATMEAL BREAD
I found this in a Pillsbury Bread Baking booklet and it quickly became my family's favorite recipe for oatmeal bread, delicious for toasting and sandwiches. I have even wrapped loaves up in pretty cellophane or plastic wrap and given them as gifts! I don't always add the oatmeal topping, but it makes for a prettier loaf.
Provided by rhondalynne
Categories Yeast Breads
Time 1h45m
Yield 2 loaves, 32 serving(s)
Number Of Ingredients 11
Steps:
- Toast the 1 cup oatmeal by spreading in a cake pan and placing in a 375 degree oven for 8 to 10 minutes, or until light brown.
- In large bowl, combine 2 cups flour, toasted oatmeal, sugar, salt and yeast; blend well.
- In small saucepan, heat milk and butter or margarine until very warm (120 to 130 degrees F.).
- Add warm liquid and egg to flour mixture.
- Using a mixer, blend at low speed until moistened; beat 3 minutes at medium speed.
- Stir in an additional 3 1/4 to 3 1/2 cups flour until dough pulls cleanly away from sides of bowl.
- Turn out dough on floured surface and knead in 1/4 to 1/2 cup more flour until dough is smooth and elastic, about 10 minutes.
- Place dough in greased bowl; cover loosely wth plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 40 to 60 minutes.
- Punch down dough and divide in half. Shape into two loaves by patting dough out into 14 x 7 rectangular shape and rolling up, starting with shorter side. Pinch edges firmly to seal.
- Place seam side down in two greased 8x4 or 9x5 loaf pans. Cover; let rise in warm place until dough fills pans and tops of loaves are about 1 inch above pan edges, about 30 to 40 minutes.
- Heat oven to 375 degrees F.
- In small bowl, combine water and egg white; beat slightly. Carefully brush on loaves; sprinkle with 1 tablespoons old fashioned oatmeal.
- Bake for 25 to 35 minutes or until loaves sound hollow when lightly tapped.
- Remove from pans immediately; cool on wire racks.
Nutrition Facts : Calories 127.2, Fat 2.5, SaturatedFat 1.4, Cholesterol 12.6, Sodium 167.7, Carbohydrate 22.2, Fiber 0.9, Sugar 3.2, Protein 3.6
BROWN SUGAR AND OATMEAL SHORTBREAD
These have a wonderful texture - buttery, melt-in-your-mouth soft, yet a little crunchy. The cornstarch makes this shortbread especially tender, while the addition of oatmeal give it a bit of crunch. Using old-fashioned oats instead of quick-cooking will provide more crunch. Recipe by Elinor Klivans. These can be made ahead and frozen up to 3 months. Wrap them tightly with plastic wrap, then seal in a clean plastic/metal container.
Provided by WaterMelon
Categories Bar Cookie
Time 55m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Position a rack in middle of oven and preheat oven to 350°F.
- Prepare 9x9x2-inch square or 11x7x2-inch baking tray by lining with parchment or greasing with butter.
- Sift flour, cornstarch, salt and cinnamon together onto wax paper or medium bowl; set aside.
- Beat butter and brown sugar together in a large bowl, until smooth and fluffy.
- Using low speed (if using electric mixer), mix in flour mixture, until dough comes together in big clumps.
- Add in oatmeal, mixing just to distribute evenly.
- Press dough evenly into prepared tray.
- Bake for 25 mins, until top is light-brown.
- Remove from oven and immediately cut shortbread into squares (6 rows lengthwise, 4 rows across), cutting through to the bottom.
- Cool thoroughly in the pan and remove shortbread from pan using a spatula.
- The shortbread will become crisp on the outside as it cool, but remain slightly soft inside.
- Store cooled shortbread in an airtight contained for up to 4 days or freeze.
TOASTED OATMEAL BREAD
I entered this special bread recipe in our state fair, and it won a blue ribbon. It's been a holiday favorite of mine ever since!
Provided by Taste of Home
Time 45m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a bowl, combine 1 cup flour, sugar, yeast and salt; mix well. In a small saucepan, heat water, milk, molasses and butter until a thermometer reads 120°-130° (butter does not need to melt). Add to yeast mixture; beat on medium speed for 2 minutes. Add egg, oats and 2 cups flour; beat on high for 2 minutes. Stir in nuts and enough remaining flour to form a soft dough. Turn 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. Shape into two round loaves; place on greased baking sheets. With sharp knife, cut four parallel slashes on top of each loaf. Cover and let rise until doubled, about 1 hour. Bake at 375° for 20-30 minutes or until golden brown. Remove from pans; cool on wire racks.
Nutrition Facts :
BROWN SUGAR OATMEAL
Make and share this Brown Sugar Oatmeal recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan over medium-high heat, add the oats, salt, and water; stir to combine.
- Bring to a boil.
- Lower heat and simmer until the oats are tender.
- Stir in the cream and simmer until the mixture is creamy and thick.
- Add in the brown sugar and dried fruits.
- Stir until heated through.
- Ladle into individual bowls and top with toasted walnuts.
Nutrition Facts : Calories 563.1, Fat 40.3, SaturatedFat 21.4, Cholesterol 122.3, Sodium 261.4, Carbohydrate 44, Fiber 4.5, Sugar 14.1, Protein 9.4
BEST-EVER OATMEAL BROWN BREAD
Enjoy this brown bread made with oatmeal, flaxseed and whole wheat flour - deliciously wholesome bread!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray.
- In large bowl, mix flours, brown sugar, oats, the flaxseed, baking soda and salt. Stir in buttermilk just until mixed. Pour batter into pan. Sprinkle with 1 tablespoon oats.
- Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.
Nutrition Facts : Calories 140, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 250 mg, Sugar 10 g, TransFat 0 g
BAKED BROWN SUGAR OATMEAL
Steps:
- Preheat oven to 350°. In a large bowl, combine the first eight ingredients. Pour into two greased 13x9-in. baking dishes. Bake, uncovered, 30-35 minutes or until set. Serve with additional milk.
Nutrition Facts : Calories 664 calories, Fat 32g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 635mg sodium, Carbohydrate 84g carbohydrate (48g sugars, Fiber 5g fiber), Protein 13g protein.
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