OATMEAL MOLASSES BREAD
This bread has been our family's favorite for many years, and now I sent it to my out-of-town children. I added the aniseed to the recipe, which gives the bread a delicious, distinctive licorice flavor. It makes wonderful toast!
Provided by Taste of Home
Time 1h30m
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 108 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 231mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
MOLASSES OATMEAL BREAD
This came from the 5 Roses Cookbook, circa 1960's. I have been making this bread since then. It was one of the first bread recipes I ever made. It is a really dark, chewy loaf. Great for toasting! I am not a molasses lover...but this bread is wonderful.
Provided by luvcookn
Categories Low Cholesterol
Time 3h45m
Yield 2 loaves, 30-40 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 129.2, Fat 0.8, SaturatedFat 0.3, Cholesterol 1, Sodium 161, Carbohydrate 27, Fiber 1, Sugar 5, Protein 3.2
YANKEE OATMEAL-MOLASSES BREAD
Categories Bread Mixer Breakfast Brunch Side Bake Thanksgiving Kid-Friendly Oat Fall Molasses Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 loaf
Number Of Ingredients 10
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.
NORWEGIAN OATMEAL MOLASSES BREAD
"This Norwegian bread was popular in Spring Grove, Minnesota, where I grew up," relates Lyla Franklin of Phoenix, Arizona. "My mother used to make eight loaves at a in a wood-burning stove. It's delicious toasted."
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
Steps:
- In a bowl, pour boiling water over oats. Let stand until mixture cools to 110° to 115°, stirring occasionally. , In a bowl, dissolve yeast in warm water. Add the molasses, oil, salt, oat mixture and 3 cups flour; beat until smooth. Stir in 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 bowl coated with cooking spray, turning once to coat top. Cove rand 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 into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 1 hour., Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks. Brush with melted butter.
Nutrition Facts : Calories 114 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 23g carbohydrate, Fiber 1g fiber), Protein 3g protein.
THE LOAVES & THE FISHES OATMEAL BREAD & FRIED DOUGH
Adapted from Yankee magazine.Another neat recipe I clipped from Yankee's now defunct "recipe with a history" article. According to the article,this recipe was a family favorite for oatmeal bread that they also would often form into balls and drop into oil to make fried dough. One year, for a 4th of July church food booth, they instead used a fish shaped cookie cutter to shape the raw dough, then fried them. and served them dusted with powdered sugar and cinnamon sugar while warm. She said at home they just fried the dough balls and served them warm with maple syrup or honey. And of course, they made the oatmeal bread into regular loaves too. The amount of fish you get will vary greatly depending upon what size cookie cutter you use (and yes - of course you can use different shapes) but is approximately 48 fish from one batch of dough. Prep time/cook times include rising times for the dough. If making the fish, plan ahead as the dough need to chill overnight for them.
Provided by HeatherFeather
Categories Yeast Breads
Time 3h40m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- To make the oatmeal bread:Pour boiling water over oatmeal in a large mixing bowl.
- Add salt and a egg sized scoop of shortening or lard and stir to dissolve; set aside to cool.
- Meanwhile combine yeast in the 1/4 cup lukewarm water in a small bowl.
- Once oat mixture has cooled, add yeast mixture and molasses.
- Knead in enough flour to make a soft dough- amount will vary depending upon the humidity the day you make it; set aside covered, in a warm place for about 1 hour or until doubled in bulk.
- Dump dough onto a floured surface and knead about 5-10 minutes, adding additional flour if needed prevent sticking (again- this amount will vary)- you want a smooth& elastic, dough that isn't sticky.
- Divide into two balls and form into loaf shapes.
- Set into greased loaf pans, cover and let rise until doubled (30-60 minutes).
- Bake in a preheated 350 F oven for 35-40 minutes.
- Brush tops with melted butter while still warm.
- For Fried"Fish": Let the dough rise the first time, then punch down and chill overnight, covered.
- Prepare a deep fryer using vegetable oil, heating oil to 370 degrees F.
- Set dough onto a floured surface and (do not knead) roll out to 1/4 inch thickness.
- Using a floured fish shaped cookie cutter, cut out fish shapes.
- Tes fry a dough scrap before you begin- it will rise to the surface at once, then puff out and brown in 1 minute when oil is at proper temp.
- Fry in small batches (don't crowd the pan), and let fried fish dry on paper towel lined plates.
- While still warm, roll in cinnamon sugar or dust heavily with powdered sugar and serve at once.
Nutrition Facts : Calories 1970.1, Fat 31.2, SaturatedFat 12.2, Cholesterol 33.5, Sodium 1261.3, Carbohydrate 375.2, Fiber 14.2, Sugar 63.9, Protein 43.8
OATMEAL RAISIN MOLASSES BREAD
DH loved the bread his grandmother always made. This is the closest we ever got to it. Use a bread machine for the dough and bake in the oven.
Provided by Nadine
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h35m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 122 calories, Carbohydrate 26.7 g, Cholesterol 3.8 mg, Fat 1.9 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 164.1 mg, Sugar 17.4 g
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