Simple Oatmeal Sandwich Bread Food

SIMPLE OATMEAL SANDWICH BREAD

Steps:

• Make the Dough: In a large mixing bowl, or in the bowl of a stand mixer, mix together all of the ingredients to form a rough, shaggy dough. I like to use a Danish Dough Hook (Amazon affiliate link) to bring the dough together quickly. It is becoming my FAVORITE bread dough tool.
• Knead the dough: Knead by hand or in the stand mixer fitted with the dough hook until it is soft, about 5 to 7 minutes. The dough will be quite sticky in the beginning but try not to add additional flour as it will make the bread dry. As it kneads, especially if kneaded by hand, the dough should become springy but soft.
• First Rise: Place the dough in a lightly greased bowl, turn to coat, and then cover with plastic wrap. Set it in a warm place and let it rise for 1 hour. It will be puffy but may not double in size.
• Shape the Dough: Transfer the dough to a very lightly floured surface. Flatten it into a rectangle shape. Fold the top of the rectangle down to the center, pressing firmly to seal. Pull the upper left and right corners into the center, pressing to seal. Repeat until you've created a log. Tuck the ends under slightly, and place, seam side down, in a lightly greased 9" x 5" loaf pan (*see the video in the post for visual instructions).
• Second Rise: Cover with dough with lightly greased plastic wrap. Let the dough rise in a warm place for 1 to 1 1/2 hours, or until the dough has crested the rim of the pan by about 1 inch.
• Preheat the Oven: In the latter half of the second rise, preheat the oven to 350°F with a rack in the center.
• Add the topping: Whisk together the egg white and water. Brush the mixture over the crust of the risen loaf. Sprinkle with old fashioned oats.
• Bake the Bread: Bake the bread in the preheated oven for 35 to 40 minutes or until golden brown and a digital thermometer registers 190°F. Another way to tell if the bread is done is to lightly tap the top of the loaf. You should hear a hollow sound. Cover the bread with foil during the last 10 minutes of cooking if it browns too quickly.
• Cool the Bread: Turn the baked bread onto a rack to cool completely before slicing. Store, wrapped, at room temperature for several days; freeze for longer storage.

OATS 101 AND OATMEAL SANDWICH BREAD

Steps:

• Grease two 8 x 4 inch loaf pans.Place oats, sugar, and butter in a large bowl. Pour boiling water over the top. Stir until combined, then let cool for 20 minutes or so, stirring occasionally. In the bowl of an electric mixer, stir flour, yeast, salt, and dry milk. Pour in oatmeal mixture. Use the paddle attachment to combine. Switch to the dough hook and knead dough until smooth, about 5 minutes. (You can knead by hand as well on a lightly floured surface.) Shape dough into a ball and place in an oiled bowl. Cover with an oiled piece of plastic wrap. Let dough rise for about 1 hour until doubled in size. Divide dough in half, shape into loaves, and place in prepared pans. Cover with oiled plastic wrap and let rise another hour. The dough should come to about 1 inch over the edge of the pan. Preheat oven to 350ºF. Use a fork to whisk egg and water. Brush over the loaves, sprinkle with oats. Bake for 35 minutes or so until golden. Run a knife along the edge of the pans and remove the bread. Cool on a wire cooling rack. To freeze, let the bread cool completely. Wrap in foil, then place in a freezer zip-top bag. Defrost at room temperature.

OATMEAL BUTTERMILK SANDWICH BREAD

Steps:

• In a large bowl, combine the flours, salt, and yeast; make a well in the center and add the buttermilk, egg, and melted butter and stir to combine roughly. Add the oatmeal and knead or stir for several minutes until the batter is smooth and elastic but still sticky. Place in a large greased bowl and let rise until dough doubles in size, about an hour.
• Grease two bread pans. Divide the dough between the pans, smooth the tops with wet hands, cover with greased plastic wrap and let rise until the bread is about 1/2 inch above the rim of the pans, about 1 hour.
• Bake in a pre-heated 375 degree oven for 45 minutes, until the loaves are golden brown on top and make a hollow sound when thumped on the bottom. Remove from pans and cool on a wire rack for at least 30 minutes before slicing.

OAT POTATO SANDWICH BREAD

Steps:

• Place ingredients in your machine as directed by the manufacturer.
• Set to basic/white cycle with light or medium crust.
• Alternatively, set on dough cycle. Remove, shape, and let rise in loaf pan or free-form. Bake for app. 40 minute at 375 deg.

OATMEAL WHEAT SANDWICH BREAD

Steps:

• Using bread machine:
• Add first 6 ingredients together in bread machine pan, let sit for 10 minutes until bubbly.
• Add vegetable oil, bread flour and salt. Let the bread machine mix and knead the dough. If dough is too stiff or too wet add a little more flour or water to make a smooth slightly sticky dough. Turn off bread machine before the rise cycle begins and put dough into a large oiled bowl to rise. Cover and let double in size ( about 35-45 minutes).
• Note: This recipe can be made by hand or mixed and kneaded with a kitchen-aid mixer. * If using all-purpose flour add 1 Tablespoon Vital wheat gluten.
• After first rise punch dough down and divide into two equal pieces. On a lightly oiled or floured surface; punch out air bubbles and shape each piece of dough into a loaf and place into two oiled 9x5 bread pans, cover and let rise again until double or until dough is about 1 inch over tops of pans.
• Bake at 350 degrees for 30-35 minutes. ( if getting too brown on top cover with foil last 15 minutes of baking) Remove from bread pans and turn out onto cooling rack. For softer crust spread butter over tops of loaves while still warm. Let cool at least 1 hour before slicing.