Oatmeal Batter Bread Food

OATMEAL BATTER BREAD

Steps:

• COMBINE whole wheat flour, 1/2 cup of the white flour, yeast, sugar and salt in large bowl. Mix well.
• ADD water, butter, oats and egg to flour mixture.
• Beat at low speed of electric mixer just until dry ingredients are moistened.
• Beat at medium speed for 3 minutes.
• Using a wooden spoon, gradually stir in remaining 1 - 1 1/4 cups (250 - 300 mL) white flour adding enough to make a soft smooth dough.
• PLACE in lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel.
• Let rise in a warm place (75°- 85°F/24°- 29°C) until doubled (35 - 40 minutes).
• TURN dough into greased 1 1/2 qt (1.5 L) round casserole or soufflé dish.
• LET RISE uncovered in warm place until doubled in size (30 - 35 minutes).
• BAKE at 375°F (190°C) on centre oven rack for 25 - 30 minutes, or until golden. Remove from dish immediately. Cool on wire rack.

APPLE OATMEAL BREAKFAST BREAD

Steps:

• For the crumble topping: Combine the oats, butter, brown sugar and cinnamon in a small bowl; set aside.
• For the bread: Preheat the oven to 350 degrees F. Cut out an 8-by-4-inch rectangle of parchment paper and put in the bottom of a 9-by-5-inch loaf pan. Spray the pan and paper with cooking spray.
• Put the oats in a blender and blend to a flour-like consistency. Combine the oat flour, wheat flour, cinnamon, baking powder, baking soda and salt in a large bowl.
• Combine the honey, oil, vanilla and eggs in a medium bowl; add the sugar, stirring until combined. Add the apples and stir until well combined. Add the flour mixture and stir just until combined. Gently stir in the walnuts.
• Pour the batter into the prepared loaf pan and sprinkle with the crumble topping. Bake until a wooden pick inserted in the center comes out clean, about 1 hour. Cool in the pan on a wire rack 10 minutes, then remove from the pan to the rack and cool completely.

OATMEAL BREAKFAST BREAD

Steps:

• Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-x-5-inch loaf pan, dust the inside with flour and tap out the excess.
• Put the pan on a baking sheet.
• In a small bowl, using your fingers, toss together the sugar, nuts and cinnamon until evenly mixed. Set aside.
• Whisk together the eggs, applesauce, oil and buttermilk until well blended. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, nutmeg and cloves. Remove 1/2 teaspoon of the mix and toss it with the fruit, just to coat; set aside. Stir the oats into the bowl. Pour the liquid ingredients over the dry and, using a large rubber spatula, stir just until everything is evenly moistened-this is a case.
• in which less is more, so don't overdo the mixing. Scatter the dried fruit over the batter and stir to blend. Scrape the batter into the pan and sprinkle over the topping, tamping it down very lightly with your fingers so it sticks.
• Bake for 55 to 65 minutes, or until the bread is browned and a thin knife inserted into the center comes out clean. Transfer the bread to.
• a rack to cool for about 5 minutes, then run a knife around the sides of the pan and unmold. Invert and cool to room temperature right side up.

OATMEAL-RAISIN BATTER BREAD

Steps:

• Preheat oven to 350°; butter a deep 1 ½ quart casserole and set aside.
• In a mixing bowl, combine the oats and milk, stir, and let stand until oats are softened, about 10 minutes.
• Add in eggs, butter, brown sugar, and raisins; stir until well blended.
• Sift 2 cups of the flour, the baking powder, salt, and cinnamon directly into the oat mixture; stir until well blended and smooth, adding more flour as necessary for a firm consistency.
• Scrape batter into the prepared casserole; bake until a straw inserted into the center comes out clean, about 1 hour.
• Let the bread cool slightly, then transfer to a wire rack to cool completely; to serve cut into slices.

OATMEAL BANANA BREAD

Steps:

• In a bowl, combine wet ingredients, eggs, honey, Greek yogurt, vanilla and melted butter.
• In a separate bowl, mash the bananas and incorporate into the egg mixture.
• In another bowl, combine together the dry ingredients, ground oats, old-fashioned oats, baking powder, baking soda and cinnamon. Pour dry ingredients into the wet ingredients, mixing together to combine. Do not over mix the batter.
• Pour into prepared baking dish, smooth the top and bake at 350F (180C) degrees for 50 minutes.
• Let it sit for 15 minutes, then remove from the baking pan and set aside to cool completely.

OATMEAL MOLASSES BREAD

Steps:

• Grease loaf pan (8 1/2" or 9"). Mix boiling water, oats, butter, molasses, and salt in a large bowl; cool to lukewarm. Dissolve yeast in warm water. Add yeast mixture, egg, and 1 1/2 cups flour to the oat mixture. Beat for 2 minutes with an electric mixer on medium speed, scraping bowl frequently. Stir in remaining flour until completely mixed.
• Spread batter evenly in pan (batter will be sticky - smooth and pat into shape with floured hands). Cover and let rise in warm place about 1 1/2 hours or until batter is 1 inch from top of 9-inch pan or reaches top of 8 1/2-inch pan.
• Heat oven to 375-degrees. Bake 50 to 55 minutes or until loaf is brown and sounds hollow when tapped. (If loaf browns too quickly, cover loosely with aluminum foil during last 15 minutes of baking.) Remove from pan to wire rack; cool. For a soft, shiny crust, brush top with butter if desired.