Oatmeal Yeast Bread Food

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.

OATMEAL YEAST BREAD

Steps:

• In a saucepan over medium heat, bring milk, water and shortening to a boil. Meanwhile, combine 2 cups oats, brown sugar and salt in a bowl. Add milk mixture; let stand until mixture reaches 110°-115°. In a small bowl, dissolve yeast in warm water; add to oat mixture. Add 3 cups flour; beat until smooth. Add 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 hour. Punch dough down; divide in half. Shape into 2 loaves; transfer to greased 8x4-in. loaf pans. Cover and let rise until doubled, about 40 minutes. Brush with egg; sprinkle with remaining oats. Bake at 350° until golden, 35-40 minutes. Remove from pans; cool on wire racks.

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.

GLUTEN FREE OATMEAL BREAD

Steps:

• Mix together the warm water, sugar or honey and yeast and let themixture stand for abotu 10 minutes or until foamy.
• Stir together the dry ingredients in a large stand mixer bowl; Add the yeast mixture and oil and beat the dough for 3 minutes at medium speed.
• Scrape the dough from the beaters and sides into the bottom of the bowl and cover the bowl with a towel.
• Let rise in a warm place for 1 to 1 1/2 hours.
• Beat the dough again for 3 minutes.
• Oil an 8x4-inch loaf pan and coat the inside with oatmeal. Put dough in the pan and allow to rise in a warm place for about 20 minutes, or unitl it barely doubles.
• Preheat oven to 350° F and bake the loaf for about 75 minutes, loosely covering with foil after the first 15 minutes to prevent excessive browning.

OATMEAL MOLASSES BREAD - NO YEAST QUICK BREAD

Steps:

• Preheat oven to 400°F.
• Combine milk, oats, molasses and oil in a bowl.
• Measure flours by lightly spooning into measuring cups and levelling with a knife. As you may know, "scooping" flour will cause you to use too much.
• Whisk or sift together flours, sugar, salt, baking powder and baking soda.
• Add wet mixture to dry mixture and stir just until combined.
• Add raisins, stirring "until the dough pulls together in a shaggy mass". The original recipe suggests a wooden spoon for this.
• Split dough in half. With each half, turn out onto a floured surface and knead for 1 minute. Expect the dough to be sticky and wet. Form into a 6-inch round loaf and place on a baking tray sprinkled with cornmeal.
• Make 3, 1/4 inch deep, diagonal cuts across each loaf.
• Bake at 400°F for 20 minutes, then for 15 minutes more at 375°F These loaves will look browned before they are actually finished, so test for doneness by "knocking" on the bottom of the loaf. It will sound hollow when finished.
• Let stand about 15 minutes before slicing to serve.

HONEY & OAT YEAST BREAD

Steps:

• In a small saucepan, bring water and 4-1/2 teaspoons butter just to a boil. In a small bowl, pour boiling liquid over oats. Add the applesauce, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally., In a large bowl, dissolve yeast in warm water. Add the oatmeal mixture, egg, whole wheat flour and 1 cup all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into an 8-in. round loaf on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes., Melt remaining butter; brush over loaf. Bake at 375° for 25-30 minutes or until golden brown. Cool on wire rack.

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.

OATMEAL NUT BREAD

Steps:

• In a large bowl, combine the oats, honey, butter and salt.
• Add the 2 cups boiling water, and stir well.
• Let mixture set until cooled, then add 2 cups of the flour. Stir well.
• Dissolve the yeast in the 1/4 cup warm water, and let set for 10 minutes.
• Add yeast to the oat mixture, mixing until combined.
• Stir in the 1 cup nuts.
• Work in the remaining 2 cups flour. Knead for 8-10 minutes.
• Place dough in a large greased bowl, cover and let rise for 1 1/2 hours.
• Punch dough down and shape into two loaves. Place dough into two 8 1/2" x 4 1/2" greased loaf pans.
• Cover and let rise 1 hour.
• Bake at 375 degrees for 40-45 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.