Sweet Molasses Oatmeal Bread Food

MOLASSES OAT BREAD

Steps:

• In a large bowl, pour boiling water over cereal. Add the molasses, sugar, oil and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Stir in yeast. Add 8 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 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 and divide into thirds; shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.

OATMEAL MOLASSES BREAD

Steps:

• In a bowl, pour boiling water over oats; let stand 30 minutes or until mixture has cooled to warm (110°-115°). , In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Stir in oat mixture, molasses, butter, anise seed if desired, salt and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough 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 two loaves and place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven to 375°. Bake 40 minutes or until bread sounds hollow when tapped. Remove from pans to cool on wire racks.

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.

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.

MOLASSES OATMEAL BREAD

Steps:

• Pour boiling water over oats and let stand about 1/2 hour.
• Sprinkle yeast and 1 tsp sugar into warm water. Let stand 10 minutes, then stir.
• Add molasses, sugar, salt and butter to the cooled oatmeal; blend well.
• Stir in dissolved yeast.
• Add enough flour to make a soft dough.
• Turn out on floured board and knead until smooth and elastic, about 10 minutes.
• Place in a greased bowl; turn to grease top.
• Cover with a clean towel and let rise in a warm place until double -- about 1 hour.
• Punch down and knead lightly for 2 minutes.
• Divide dough in half and shape into loaves. Place in greased pans.
• Cover and let rise until double.
• Bake at 400 degrees 45 -55 minutes.
• Note* If bread darkens too much for your liking while baking -- cover with a piece of tin foil -- shiny side up. This will help it from darkening any further.
• I don't do this -- as we like it dark.

SWEET MOLASSES OATMEAL BREAD

Steps:

• Pour oats and water into a small saucepan and cook over medium high heat.
• Stir until the oats soften and the water is absorbed (about 5 minutes).
• Set aside to cool.
• Dissolve the yeast in the warm water in a large bowl and let sit for about 5 minutes.
• Add and mix molasses, salt oil eggs and cooled oatmeal.
• Gradually stir in the flour until the dough begins to form itself into a ball.
• Knead the dough on a floured surface for 5- 10 minutes or until it is smooth and elastic.
• Place the dough into an oiled bowl and let rise for 1 hour or until double its size.
• Punch down dough and divide it into loaves.
• Place loaves into two well greased loaf pans and let them rise again for 1 hour or until doubled.
• Heat oven to 375°F.
• Bake loaves for 30-35 minutes or until medium brown on top and on the sides.
• It is a good idea to be careful with this bread since it is delicate and can tear or stick if you try to remove it from the pans too soon.
• Enjoy!

SWEET OATMEAL BREAD (ABM, BREAD MACHINE)

Steps:

• Use the least amount of liquid listed in the recipe!
• Place all ingredients in bread pan, in the order recommended by your brand of machine.
• Select Basic/Standard and Light Crust settings; Press Start.
• Observe the dough as it kneads; After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until the dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
• After baking, remove from pan and cool for one hour before slicing; great toasted!

MOLASSES SWEETBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9-inch cake pan.
• In a large bowl, mix together the molasses, lard, salt, and raisins. Stir in the boiling water until smooth. Sift together the flour, ground ginger and baking soda. Stir the flour into the molasses mixture until smooth. Pour the batter into the prepared pan,
• Bake 1 hour in the preheated oven or until a toothpick inserted into the center comes out clean. Cool to room temperature on a wire rack before removing from the pan.
• While the cake is baking, prepare the icing by simmering together the brown sugar and cream in a saucepan over medium heat. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Pour the syrup into a bowl, add the butter, and beat with an electric mixer until the mixture begins to thicken, then set aside and allow to cool.
• Once the frosting and cake are both cool, spread the icing on the cake and serve.

OATMEAL MOLASSES BREAD

Steps:

• Grease loaf pan (8 1/2" or 9"). Mix boiling water, oats, butter, molasses, and salt in a large bowl; cool to lukewarm. Dissolve yeast in warm water. Add yeast mixture, egg, and 1 1/2 cups flour to the oat mixture. Beat for 2 minutes with an electric mixer on medium speed, scraping bowl frequently. Stir in remaining flour until completely mixed.
• Spread batter evenly in pan (batter will be sticky - smooth and pat into shape with floured hands). Cover and let rise in warm place about 1 1/2 hours or until batter is 1 inch from top of 9-inch pan or reaches top of 8 1/2-inch pan.
• Heat oven to 375-degrees. Bake 50 to 55 minutes or until loaf is brown and sounds hollow when tapped. (If loaf browns too quickly, cover loosely with aluminum foil during last 15 minutes of baking.) Remove from pan to wire rack; cool. For a soft, shiny crust, brush top with butter if desired.

YANKEE OATMEAL-MOLASSES BREAD

Steps:

• Place 1/2 cup oats in large bowl of electric mixer fitted with dough hook; pour 3/4 cup boiling water over. Let stand 30 minutes (water will be absorbed and oatmeal will be very soft).
• Pour 1 cup warm water into 2-cup glass measuring cup. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Mix molasses, 2 tablespoons butter and salt into oat mixture in bowl. Mix in yeast mixture. Add enough flour, 1 cup at a time, to form medium-soft dough, mixing at medium speed until well blended, about 3 minutes. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if dough is too sticky, about 5 minutes. Form dough into ball. Butter large bowl; add dough, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
• Position rack in center of oven and preheat to 400°F. Butter 9x5-inch loaf pan. Punch down dough; turn out into floured surface and knead 3 minutes. Form into 8-inch-long loaf. Transfer to prepared pan. Cover with plastic, then towel; let rise in warm draft-free area until dough has risen about 1/2 inch above rim of pan, about 45 minutes.
• Bake bread 10 minutes; reduce temperature to 350°F. Bake 25 minutes longer. Brush top of bread with glaze; sprinkle 1 tablespoon oats over. Bake until bread is golden and sounds hollow when tapped on bottom, about 10 minutes longer. Transfer to rack; cool in pan 10 minutes. Turn out brad onto rack; cool completely. (Can be made 2 weeks ahead. Wrap tightly in foil and freeze. If desired, reheat wrapped bread in 350°F oven about 15 minutes.