Oatmeal Bread I Food

HONEY OATMEAL BREAD II

Steps:

• In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for 1 hour.
• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Pour the yeast mixture into the oat mixture. Add 2 cups of flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat an oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaves from pans, brush tops of loaves with 2 tablespoons honey and sprinkle with oats.

GRANNY'S OATMEAL BREAD

Steps:

• In a large bowl pour the boiling water over the rolled oats. Add the scalded milk and stir. Pour in the oil and molasses. Stir well.
• In a separate bowl mix the sugar with the yeast and 1 cup of the flour. When the oatmeal mixture has cooled to lukewarm add the yeast-flour mixture. Stir in the salt and remaining 5 cups of flour. Knead dough for 6 to 8 minutes. Place the dough in a covered greased bowl and let rise until doubled, about 1 1/2 hours.
• Punch the dough down. Knead for 2 minutes. Divide dough into two pieces and place into greased 9x5x3 inch loaf pans. Cover pans and let rise until almost doubled in size.
• Bake in a preheated 350 degree F (175 degrees C) oven for 1 hour, or until nicely browned. Let the loaves cool on a rack. Remove loaves from pan; wrap well and store in a cool spot.

OATMEAL BREAD

Steps:

• Soften yeast in the warm water.
• Combine the boiling water, 1 cup oats, molasses, butter and salt.
• Cool to lukewarm.
• Stir in 2 cup of the flour, beat well.
• Add the softened yeast and 2 beaten eggs, beat well.
• Stir in enough of the remaining flour to make a soft dough.
• Turn out onto a lightly floured surface and knead until smooth and elastic about 8-10 minutes.
• Shape into a ball.
• Place in a lightly oiled bowl, turning once to grease the surface of the dough.
• Cover and let rise in a warm place until double (about 1 hour).
• Punch dough down, turn out onto a lightly floured surface.
• Divide dough in half and cover with the bowl.
• Let rest 10 minutes.
• Coat 2 well greased loaf pans with about 2 Tbsp of rolled oats per pan.
• Shape dough into loaves.
• Place the loaves into the pans.
• Cover and let rise in a warm place until double (about 30- 45 minutes).
• Mix the beaten egg white with the tablespoon of water.
• Brush the tops of the loaves with this mixture.
• Sprinkle the tops of the loaves with a few more rolled oats.
• Bake at 375°F till done, about 40 minutes.
• Cover loosely with foil during the last 15 minutes if the tops are browning too quickly.
• Remove from pans and cool on a rack.

OATMEAL BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available., Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed. Bake according to manufacturer's directions.

ONE-LOAF OATMEAL BREAD

Steps:

• Gather the ingredients.
• In a large bowl, mix the warm water and yeast together until the yeast is dissolved. Add the milk, sugar, salt, and shortening. Stir. Add the oats and mix well. Add in enough bread flour to make a dough that follows the spoon around the bowl.
• Turn the dough out onto a lightly floured surface and knead for 10 minutes, adding more bread flour as needed until the dough is firm and smooth to the touch.
• Place the dough in a medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with a clean cloth and let rise in a warm, draft-free place for 1 hour.
• Punch down the dough . Turn the dough out onto a lightly floured board and knead for 5 minutes or until the bubbles are out of the bread.
• Shape into loaf and place in a greased 8x5-inch bread pan. Cover and let rise in a warm, draft-free place for 45 minutes or until doubled in size.
• Preheat oven to 375 F. Brush egg white on the loaf.
• Bake bread in preheated oven for 40 minutes or until the bread sounds hollow when the top is tapped. Remove bread from pan and let cool on a rack.

GRANDMA'S OATMEAL BREAD

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.

OATMEAL BREAD

Steps:

• Pour boiling water over oats and let sit until luke warm.
• Add yeast, sugar, warm water, and 1/2 cup flour. Mix and let stand for 10 minutes.
• Add salt, oil, and 5 1/2 cups flour. Knead till smooth on a lightly floured surface.
• Put the dough in a large, lightly oiled bowl. Cover and let rise until double in size. Punch the dough down, and let rest for 10 minutes.
• Form into bread or rolls. Let rise in the greased bread pans and bake at 400 degrees for 60 mintues.

OATMEAL BREAD II

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread setting, and Start.

OAT BREAD

Steps:

• In a large lidded plastic container, add your water, yeast, and salt. Swirl together to mix.
• Add in your all purpose flour, 1 cup at a time.
• In between the cupfuls of flour mix together with a large wooden spoon (use your muscles)
• Add in your oat flour and your whole oats, and mix in till you have a nice dough.
• You might have to mix it with your hands, to get it all together.
• Cover your container, with lid, but not sealed, or with a towel.
• Leave on the counter to raise to double in size, about 2 hours.
• Store in the fridge overnigt with the lid on but not air tight. (Store up to 10 days in the fridge)
• Once you are ready to bake the bread, remove the dough from the fridge.
• Sprinkle the dough with a light covering of all purpose flour so it's not so sticky.
• Lightly grease three (3) - 9x3x5 bread loaf pans.
• Cut your dough into thirds.
• Shape each section of dough into an oblong ball with your hands. Tucking the edges in underneath.
• Lay the dough into one of the prepared loaf pans, sprinkle the top with about 1 1/2 TBS of old fashioned oats.
• Repeat with remaining dough, shape, lay in loaf pan, sprinkle with oats; 2 more times.
• Spray plastic wrap with nonstick spray and cover each pan.
• Let the dough rise for 1 hour and 40 minutes to 2 hours until it fills the loaf pan.
• Preheat the oven to 400 degrees.
• Boil 1 cup of water and pour into a baking dish and set it into the bottom of your oven.
• Bake the bread for 40 to 45 minutes depending on size of your loaves and oven, until it is nice and golden on top.
• Remove and let cool in pans for 5 minutes.
• Remove and cool on cooling rack for at least 10 minutes before slicing and serving.

OATMEAL BREAD

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.

HOMEMADE OATMEAL BREAD

Steps:

• Gather the ingredients.
• Mix the oats and whole wheat flour in a bowl.
• Add the boiling water and stir.
• Stir in the honey, molasses, if using, oil, and salt and let cool, about 1/2 hour.
• In a small bowl, mix the warm water with the yeast and a pinch of sugar, stirring to dissolve yeast. Place in a warm spot for about 10 minutes until foam forms on the top of the mixture.
• Add the yeast to the oat mixture and mix well.
• Start adding the all-purpose flour 1/2 cup at a time until a firm dough forms.
• Turn out on a lightly floured board and knead 4 to 5 minutes, until the dough is elastic and somewhat smooth.
• Form the dough into a ball and place in a clean, oiled bowl, turning once to coat.
• Cover the bowl with plastic wrap and place in a warm spot (70 to 85 F) until doubled in bulk, about 1 hour.
• Shape the bread into a sandwich loaf and place it in the pan.
• Spray the top of the loaf with water and sprinkle oatmeal or other desired topping on the bread.
• Cover with a towel and let rise until almost double. (If steaming your bread, skip to the steaming instructions.)
• Meanwhile, heat your oven to 450 F for 1/2 hour; if using a baking stone, heat for 1 hour.
• Slash the top of the loaf with a sharp razor blade.
• Place the loaf pan in the oven and turn down to 400 F. Bake for 30 to 40 minutes, or until the bread's internal temperature reaches 190 F.
• Let the bread cool for about 1 hour or so before serving.
• Place an old roasting pan on the rack below the baking stone (if using) or the rack below where the loaf pan will go. After you put the bread in the oven, fill the roasting pan with 2 cups of boiling water.
• Using a squirt bottle, spray water on the sides of the oven two or three times within the first 5 minutes of baking.
• Turn the oven down to 400 F and bake for 30 minutes or more, until the internal temperature of the bread reaches 190 F.
• Bread steams itself dry, so let the loaf cool for at least 2 hours before slicing or it may seem gummy inside.
• Enjoy!

OATMEAL PAN BREAD

Steps:

• Preheat oven to 350F degrees.
• Spray 9x9" pan with non-stick cooking spray.
• Combine dry ingredients.
• Mix well.
• Add remaining ingredients and beat with electric mixer until well blended.
• Pour into baking pan and bake 30 minutes.

OATMEAL BREAD I

Steps:

• Combine oats, molasses, oil, salt and boiling water. Let cool to about 105 degrees F.
• Dissolve the yeast in the warm water and let stand for 5 minutes or until creamy. Stir the yeast into oat mixture and mix well. Add whole wheat flour, 2 cups bread flour, and the eggs. Mix until well combined.
• Stir in enough of the remaining flour to make a soft dough. Turn dough out to a floured counter and knead for about 10 minutes. Place the dough in a well-greased bowl and cover with greased plastic wrap. Let the dough rest in the refrigerator overnight.
• Preheat oven to 375 degrees F (190 degrees C). Grease 3 regular loaf pans and 4 mini loaf pans.
• Transfer the dough onto a floured surface and divide it into 4 pieces. Shape the dough into loaves and place them in the pans, seam-side down. Let rise until doubled, about 90 minutes. Bake in the preheated oven until the loaves are golden brown and sound hollow when tapped, about 30 minutes.

OATMEAL BREAD

Steps:

• Spray a large bowl with cooking spray and set aside. In a small bowl combine water and yeast - set aside. In a mixing bowl add butter, honey & salt. Pour hot milk on top and let it sit until butter is melted and mixture is luke-warm. Add 1 cup of flour and mix well. Add 2 cups of oats and mix. Pour yeast mixture into oat mixture and mix well. Add remaining flour one cup at a time until mixture comes away from the sides of the bowl. Once all flour is mixed in, continue mixing for 5 minutes to knead dough or knead by hand. Place dough into prepared mixing bowl, cover with saran wrap and set in a draft free place for 1 hour or until double in size. Punch dough down and let rest for 10 minutes. Divide dough into two pieces and shape them into loaves. Place loaves into bread pans sprayed well with cooking spray. Brush the top of each loaf with butter and sprinkle oatmeal on top. Cover loaves and allow to rise for 45 minutes. Bake at 375*F for 45 minutes. Allow loaves to cool for 10 minutes in pans then flip them onto a cooling rack. Devour immediately.

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!

OATMEAL BREAD

Steps:

• Dissolve the yeast in the warm water and proof for a few minutes while you get the rest ready.
• In a pan, place the water and salt and bring to a boil; add the rolled oats, but do not boil.
• Stir in and cool to lukewarm the brown sugar and butter.
• When lukewarm, stir in the yeast mixture and mix well.
• Add the flour gradually until the dough is a good consistency to knead.
• Knead 100 times.
• Let rise in a greased bowl until double (about 1 1/2 hours).
• Punch down and divide in half.
• Put each half in a greased bread pan.
• Rise again for about 1 hour or until almost double in size.
• Bake at 375 degrees for 40-45 minutes, putting foil on top after about 25-30 minutes to prevent it browning too much.