Old Fashioned Oatmeal 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.

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 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.

OLD FASHIONED OATMEAL BREAD

Steps:

• Spray an 8 1/2 inch by 4 1/2 inch loaf pan with spray oil
• In the bowl of a stand mixer, stir together the oats, butter, molasses, sugar, and boiling water. Let stand until the water is lukewarm (about 90 degrees F).
• Add the yeast and the additional water and stir.
• Add the flour and the salt, and mix on low until the dough comes together. Add more water if necessary, by tablespoon.
• Increase the mixer to second speed and knead with the dough hook for about 8 minutes, until you have a smooth dough. Cover the bowl and let the dough rise until doubled, 45 to 60 minutes. Heat the oven to 375 degrees F.
• Shape the dough into a log and place it in the loaf pan. Cover loosely with oiled plastic wrap, and let rise until it is about 1 inch above the pan rim in the middle, about 30 to 40 minutes.
• Bake the bread on the middle rack for 35 minutes, until the loaf registers 190 degrees in the center with an instant read thermometer. Check the loaf after about 20 minutes of baking and tent with foil if it is browning too quickly.
• Let the loaf cool in the pan on a wire rack for five minutes. Remove the loaf from the pan and cool completely on a wire rack.

OLD FASHIONED OATMEAL BREAD

Steps:

• Bake on Sweet Bread cycle.
• Recipe is for large loaf (1. 5 lb).
• Measure all ingredients EXACTLY- close is not"good enough".
• Water temperature must be between 70 and 80 degrees.
• Load ingredients in the pan IN THE ORDER LISTED.
• Keep yeast away from liquid, Make indention in flour for yeast.

BANANA OATMEAL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and set aside.
• Cream together the shortening and sugar. Add eggs and vanilla; beat until fluffy.
• Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended.
• Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes.

OLD FASHIONED BROWN BREAD

Steps:

• In a large bowl, pour the boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120 - 130 degrees, stirring occasionally.
• In another bowl, combine 3-1/2 cups of the flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough.Turn on to floured surface; knead until smooth and elastic, about 6 to 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. Turn onto lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 9' x 5" loaf pans. Cover and let rise until doubled, about 30 minutes.
• Bake at 375 for 35 to 40 minutes or until golden brown. Remove from pans to wire rack to cool.