Oatmeal Raisin Batter Bread Food

OATMEAL RAISIN COOKIES I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

SAVORY OATMEAL PAN BREAD

Steps:

• Preheat the oven to 400 degrees.
• Place the oats in the bowl of a stand mixer or into the bowl of a food processor fitted with the steel blade. Sift together the flour, baking powder, salt, and ground pepper and add to the oats. Add the remaining ingredients except 2 tablespoons of the olive oil and mix at medium speed or pulse together until well blended. Scrape down the sides of the bowl and the beater and mix again for about 30 seconds.
• Add 2 tablespoons of the oil to a 9-inch cast iron skillet and place in the oven for 5 minutes. Remove from the oven and spread the batter in the pan.
• Place in the oven and bake 30 minutes, until the top is nicely browned and a tester comes out clean when inserted in the middle. Remove from the heat and serve hot, or allow to cool on a rack.

EASY BATTER BREAD

Steps:

• In a large bowl, dissolve yeast in warm water.
• Stir sugar into yeast/water mixture, let mixture sit until tiny bubbles start to form.
• Add butter, salt and half the flour.
• With electric mixer on medium speed, beat batter for 2 minutes.
• Add remaining flour, stirring by hand (or on low speed) until well blended and smooth (batter will be very thick, like a very soft dough).
• Cover bowl with a tea towel, and let the batter rise in a warm draft free place for 30-60 minutes or until doubled.
• Beat the batter by hand, about 25 strokes (the dough will deflate).
• Spread batter evenly into a greased 8x3 or 9x4 inch loaf pan.
• Smooth out the top of the loaf by patting it with your floured hand.
• Cover pan, and let batter rise again (about 30-60 minutes) until dough has reached the top of the pan.
• Bake in a preheated 375°F oven for 45-50 minutes, or until the loaf sounds hollow when the top is lightly tapped.
• Remove from pan.
• For a softer crust, brush the top of the hot loaf with butter.
• Cool on a wire rack.
• Bread slices best when it is cooled.

OATMEAL RAISIN MOLASSES BREAD

Steps:

• Place oats, molasses, butter, and salt into the bread maker bowl; add the boiling water.
• Measure 1/4 teaspoon sugar into a small cup and set aside. Pour remaining sugar into the oat mixture and stir. Let mixture cool to about 100 degrees F/38 degrees C, about 20 minutes.
• Pour warm water into the reserved sugar in the small cup; add yeast.
• Pour bread flour atop the oat mixture. Pour yeast mixture over the flour.
• Select Dough setting and press start. Check your owner's manual to see how long the kneading lasts, so you can add raisins to the dough 5 minutes before it finishes kneading. Let the bread maker run the full dough cycle, about 1 hour, though it will depend on your machine.
• Grease 2 bread pans.
• Turn dough out onto a lightly floured surface. Punch down dough, but do not knead. Separate into two loaves and place in prepared pans; cover each with a damp towel and allow to rise for about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 15 to 20 minutes.

OATMEAL RAISIN QUICK BREAD

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking powder, baking soda, cinnamon, salt and sugar -- Stir in uncooked oats.
• Add Egg Beaters, oil, orange juice, grated orange peel and water; mix until well blended --.
• Add raisins; you may cut the amount of raisins by half if you're not a big raisin lover or eliminate them entirely. Mix well, but do not overmix -- Pour batter into greased and floured 8½ X 4½ loaf pan --.
• Bake in the preheated 350°F oven for 55-65 minutes or until it tests done.
• Turn out on rack and cool before serving.

OATMEAL BREAD III

Steps:

• Sift together oat flour, rice flour, soy flour, baking powder, arrowroot powder, sea salt, and cinnamon. Stir in rolled oats.
• In a large bowl, mix together soy milk, honey, oil, and lecithin. Stir in the flour mixture, and mix well. The batter will be stiff. Scoop batter into a lightly oiled 9 x 5 inch loaf pan, and smooth into place.
• Bake at 375 degrees F (190 degrees C) for 75 minutes, or until the loaf is firm and lightly browned. A toothpick inserted in the center should come out clean. If loaf gets too dark before it is done, tent with aluminum foil for the remainder of the baking time. Cool completely before removing from pan and slicing.

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 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.

OATMEAL RAISIN WALNUT BREAKFAST BREAD

Steps:

• Preheat oven to 350.
• Mix dry ingredients in a medium mixing bowl. Mix wet ingredients in a small bowl.
• Add to dry ingredients and stir until just mixed. Batter will be lumpy.
• Pour into a greased 8 or 9 inch square pan.
• Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before cutting.

RAISIN BATTER BREAD

Steps:

• In a large bowl, dissolve the white sugar in the warm milk, and sprinkle yeast over the top. Let stand for 5 minutes. Grease a 9z13 inch pan.
• Whisk the eggs into the yeast mixture. Combine the flour, salt and cinnamon; stir into the yeast mixture until smooth. Mix in raisins. Spread into the prepared pan, and brush the top with melted butter. Let rise until double in size, but don't let it run over the edge of the pan.
• Preheat the oven to 350 degrees F (175 degrees C). Prepare the glaze by mixing the confectioners' sugar, 1 tablespoon of milk and vanilla extract in a small bowl until smooth.
• Bake for 30 minutes in the preheated oven, or until golden brown on the top. Drizzle with the sugar glaze., and cool before slicing and serving.