MAPLE OATMEAL BREAD
"Maple syrup gives this soft, tender bread its delicate flavor and golden color," comments Kathy Marin of Methuen, Massachusetts. The pleasantly sweet slices taste terrific when toasted.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 7
Steps:
- In bread machine pan, place all ingredients 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).
Nutrition Facts : Calories 104 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
MAPLE OAT BREAD
"The first time I made this old-fashioned oat bread, my husband, two daughters and I ate the entire loaf! It's the best bread we've ever tasted," writes Michele Odstrcilek of Lemont, Illinois. Sweetened with a hint of maple syrup, the golden brown yeast bread will rise to any mealtime occasion.
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 11
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.
Nutrition Facts :
MAPLE OATMEAL BREAD
A slightly sweet dense bread that is great toasted and for sandwiches. I use thick organic oats. Just don't use the quick or instant. Use real maple syrup. Grade B has the most flavor. Thanks Blucoat, for the reference, I did not know where it was from - I got the recipe from a friend, who got it from another friend. Posted it because I thought it was a wonderful bread.
Provided by Tikidoc
Categories Yeast Breads
Time 3h40m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 7
Steps:
- In bowl for standing mixer, pour boiling water over oats and soak for 1 hour.
- Sprinkle yeast over cooled mixture and mix.
- Add maple syrup, salt, oil, and 3 cups of flour and mix.
- Cover with plastic wrap and let rise for an hour.
- Move to mixer and mix on low while adding remaining flour, 1/2 cup at a time to form a smooth, elastic dough.
- Kneed with dough hook for 10 minutes.
- Divide into 2 pieces, put in oiled loaf pans and let rise about 45 minutes.
- While dough is rising, preheat oven to 350°F.
- Bake 40-50 minutes until golden brown.
Nutrition Facts : Calories 170.8, Fat 1.3, SaturatedFat 0.2, Sodium 235.7, Carbohydrate 35.2, Fiber 1.5, Sugar 7.3, Protein 4.4
MAPLE OATMEAL BREAD (BREAD MAKER)
The smell of this bread cooking is heavenly. It's slightly sweet taste from the maple syrup makes it a wonderful breakfast bread or toast.
Provided by DDW7976
Categories Yeast Breads
Time 4h10m
Yield 1 loaf
Number Of Ingredients 8
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.
MAPLE-OATMEAL SANDWICH BREAD
Provided by Susan Reid
Categories Bread Mixer Bake Low Fat Vegetarian High Fiber Oat Healthy Maple Syrup Whole Wheat Bon Appétit
Yield Makes 1 loaf
Number Of Ingredients 10
Steps:
- Place all ingredients, in order listed, into large bowl of heavy-duty mixer fitted with dough hook. Beat at low speed until dough is smooth, comes cleanly from sides, and climbs hook, adding more flour by 1/4 cupfuls if dough is very sticky, about 8 minutes. Scrape dough from hook. Cover bowl with plastic wrap and towel. Let rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
- Butter 9x5x3-inch metal loaf pan. Butter sheet of plastic wrap. Scrape dough onto lightly floured surface. Knead until smooth, about 2 minutes. Shape into 8x3-inch log. Place in prepared pan; cover loosely with prepared plastic wrap, buttered side down. Let dough rise in warm draft-free area until center is 1 1/2 inches higher than pan, about 45 minutes. Preheat oven to 350°F. Gently pull plastic off dough. Place bread in oven; bake until deep golden and instant-read thermometer inserted into center registers 180°F, about 30 minutes. Cool in pan 15 minutes. Run small knife around bread; turn out of pan. Cool completely on rack. DO AHEAD: Can be made 4 days ahead. Wrap in foil; store at room temperature.
MAPLE AND APPLE CIDER OATMEAL BREAD
This oatmeal quick bread has three sources of apple--apple cider, applesauce, and diced apple--with just a hint of maple flavoring. It's a one-bowl recipe that comes together fairly quickly and tastes great when served warm. Can also be served at room temperature.
Provided by Kim
Categories Fruits and Vegetables Fruits Apples
Time 1h45m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 1/2 x 4 1/2-inch loaf pan and line the bottom with parchment paper.
- Whisk apple cider, maple syrup, yogurt, applesauce, eggs, vegetable oil, vanilla extract, and maple extract together in a bowl until thoroughly combined. Mix in flour, oats, cinnamon, baking powder, baking soda, cardamom, salt, and nutmeg until incorporated. Fold in apples and walnuts. Pour batter into the prepared pan and tap the pan on the counter a few times to remove any air bubbles.
- Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 55 to 60 minutes. Allow bread to cool in the pan for 30 minutes. Gently run a knife around the edge of the pan to loosen and turn loaf out onto a wire rack to cool.
Nutrition Facts : Calories 287.6 calories, Carbohydrate 44.2 g, Cholesterol 49.3 mg, Fat 10.1 g, Fiber 4.9 g, Protein 7.6 g, SaturatedFat 1.9 g, Sodium 456.9 mg, Sugar 18.7 g
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VERMONT MAPLE OATMEAL BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (54)Total Time 2 hrs 45 minsServings 1Calories 130 per serving
- In a large mixing bowl, combine the water, oats, maple syrup or maple sugar, maple flavor, butter, salt, and cinnamon.
- Let cool to lukewarm; this will happen naturally as you stir., Weigh your flours; or measure by gently spooning it into a cup, then sweeping off any excess.
- Knead (about 10 minutes by hand, 7 minutes by machine, or on the dough cycle in the bread machine), enough to make a nicely springy dough., Transfer the dough to a lightly greased bowl or large (8-cup) measuring cup, cover the bowl or cup with plastic wrap, and allow the dough to rise for 60 to 90 minutes.
MAPLE OATMEAL BREAD RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Maple Syrup RecipesCalories 149 per servingTotal Time 2 hrs 55 mins
- In a very large mixing bowl, combine 2 cups of the flour and the yeast. In a medium saucepan, heat the coffee, rolled oats, maple syrup, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter is almost melted. Add to flour mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
- Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest 10 minutes. Meanwhile, lightly grease two 9x5x3-inch loaf pans or line bottoms with parchment paper; set aside.
- Shape dough into 2 loaves by patting or rolling. To shape by patting, gently pat and pinch, tucking edges underneath. To shape by rolling, on a lightly floured surface roll each dough half into a 12x8-inch rectangle. Roll up each rectangle, starting from a short side. Seal seams with your fingertips. Place shaped dough in prepared pans. Cover; let rise in a warm place until nearly double in size (30 to 45 minutes). Preheat oven to 375 degrees F.
MAPLE OATMEAL BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (17)Total Time 3 hrs 15 minsServings 1Calories 145 per serving
- In a large mixing bowl, pour the water over the oats, butter, salt, maple syrup (or molasses), and honey.
- Let the mixture cool to lukewarm., Add the yeast, 3 cups of the flour, the dry milk, and almond flour and mix until a soft dough forms., Knead the dough, adding the remaining ¼ cup flour if needed, until smooth and elastic.
- Cover and let rise for 1 hour, until puffy., Deflate the dough, shape it into a log, and place it in a lightly greased 9˝ x 5˝ loaf pan.
- Cover with greased plastic and let rise for about 45 minutes, or until it’s crowned about 1˝ above the rim of the pan., Halfway through the rise time, preheat the oven to 350°F., When the bread has risen, sprinkle the top with flour or oats and slash in a decorative pattern.
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