60 Minute Oatmeal Nut Bread Recipes

OATMEAL BREAD I

Steps:

• Combine oats, molasses, oil, salt and boiling water. Let cool to about 105 degrees F.
• Dissolve the yeast in the warm water and let stand for 5 minutes or until creamy. Stir the yeast into oat mixture and mix well. Add whole wheat flour, 2 cups bread flour, and the eggs. Mix until well combined.
• Stir in enough of the remaining flour to make a soft dough. Turn dough out to a floured counter and knead for about 10 minutes. Place the dough in a well-greased bowl and cover with greased plastic wrap. Let the dough rest in the refrigerator overnight.
• Preheat oven to 375 degrees F (190 degrees C). Grease 3 regular loaf pans and 4 mini loaf pans.
• Transfer the dough onto a floured surface and divide it into 4 pieces. Shape the dough into loaves and place them in the pans, seam-side down. Let rise until doubled, about 90 minutes. Bake in the preheated oven until the loaves are golden brown and sound hollow when tapped, about 30 minutes.

OAT NUT BREAD

Steps:

• In bread machine pan, place the milk, 2 tablespoons butter, vanilla, brown sugar, salt, flours and yeast in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available., Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add oats and nuts. Brush baked loaf with remaining butter.

OATMEAL BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the banana and vanilla.
• In a separate bowl, sift together flour, baking soda and salt. Beat into creamed mixture. Stir in oats and nuts. Pour into prepared pan.
• Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

60-MINUTE MINI BREADS

Steps:

• In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients. Beat on medium speed for 2 minutes. Add 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide in half. Roll each portion into an 8-in. x 5-in. rectangle. , Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 5-in. x 3-in. x 2-in. loaf pans. Fill a 13-in. x 9-in. baking pan with 1 in. of hot water. Set loaf pans in water. , Cover and let rise for 15 minutes. Remove loaf pans from the water bath. Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

60 MINUTE OATMEAL NUT BREAD

Steps:

• In large bowl, mix 1 1/4 cups bread flour, wheat flour, oats, pecan pieces, salt, and yeast.
• In saucepan, over low heat, heat 1 cup milk, water, orange, honey and butter until hot (125°-130°F); stir into dry mixture.
• Mix in just enough reserved flour to make soft dough.
• On lightly floured surface, knead 4 minutes.
• Roll dough into 13x9-inch rectangle.
• Roll up from short side, jelly-roll style; seal seam and ends.
• Place on greased baking sheet; flatten slightly to form oval; cover.
• Place a large shallow pan, half-filled with boiling water on counter and place baking sheet over this pan and let rise for 20 minutes or just allow to rise in warm (80°-85°F) draft-free place for 20 minutes.
• Preheat oven to 375°F.
• Make 3 diagonal slashes on top of loaf; brush with egg.
• Bake until golden (20-25 minutes).
• Remove from baking sheet; cool on wire rack. In small bowl, mix powdered sugar and 1 teaspoon milk.
• Add additional milk, if necessary, to make desired consistency.
• Drizzle over loaf.