Vermont Maple Oatmeal Sandwich Bread Food

VERMONT MAPLE OATMEAL SANDWICH BREAD

Steps:

• Mix Yeast, hot water and 1 tablespoon of maple syrup in a bowl and set aside.
• In a large bowl, combine the quick oats, room temperature water, melted butter, maple syrup and salt.
• Once the yeast is frothy, about five minutes, go ahead and add to the mixing bowl
• Add half the flour mixture, about 4 cups to the mixer and using you dough hook incorporate until you have pretty wet mixture.
• Lower your speed to 2, (anything greater than this will tax the motor of your mixer. 1 cup at a time, continue to incorporate the flour, until the dough starts to gather on the hook and pull away from the bowl. Usually, it is about 7 1/2 cups.
• Knead for 2 minutes on low, using your hook or turn out onto a floured surface and knead by hand for 10 minutes. The dough is still pretty sticky, but should be manageable at this point.
• Once kneading is complete, gather the dough into a ball and place in a bowl twice its size that has been coated with a thin layer of oil (any oil can be used.)
• Cover with a damp towel and allow to rise about 45 minutes to an hour in a warm place.
• Turn the risen loaf out onto a floured surface again and punch it down, using your knuckles.
• Shape the dough into a large rectangle that can be easily divided into three loaf pans.
• Grease three standard loaf pans and add dough. Cover the pans and allow to rise for another 35-45 minutes. Preheat oven to 325°
• Bake loaves until golden brown, about 35 minutes.
• Allow to cool ten minutes in the pans and then remove. Cover with a dry towel and allow to finish cooling till room temp.
• Congrats! You can bake bread.

MAPLE OAT BREAD

Steps:

• Place oats in a blender or food processor, cover and process oats for 6-7 seconds or until coarsely chopped. Transfer to a small bowl; add boiling water. Let stand until mixture cools to 110°-115°. In a large bowl, dissolve yeast in 1/3 cup warm water; add syrup, oil, salt, oat mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly 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 hour., Punch dough down. Turn onto a lightly floured surface. Shape into a flattened 9-in. round loaf. Place in a greased 9-in. round baking dish. Cover and let rise until doubled, about 45 minutes. , Brush with egg white; sprinkle with oats. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.

VERMONT WHOLE WHEAT OATMEAL HONEY BREAD

Steps:

• In a large mixing bowl, combine the water, oats, maple sugar, honey, butter, salt and cinnamon. Let cool to lukewarm.
• Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour.
• Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2 x 4 1/2-inch bread pans. Cover the pans with lightly greased plastic wrap and allow the loaves to rise till they've crowned about 1 inch over the rim of the pan, about 1 hour.
• Bake the loaves in a preheated 360°F oven for 33 minutes.* Remove them from the oven when they're golden brown, and the interior registers 190°F on an instant-read thermometer. Yield: 2 sandwich loaves.
• *If your oven can't be set at 360°F, set it at 350°F and bake the bread for 35 to 40 minutes.

MAPLE OATMEAL BREAD (BREAD MAKER)

Steps:

• Place ingredients in the order recommended for your bread maker.
• Select basic bread setting.
• Check dough after 5 minutes of mixing and add 1-2 T four or water if needed.