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 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
"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.
FAVORITE MAPLE OATMEAL BREAD
This is one of my favorite recipes, especially since it features maple syrup. Vermont produces more maple syrup that any other state.
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, pour boiling water over cereal. Add the coffee, syrup, oil and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. , In a large bowl, dissolve yeast in warm water. Add the oat mixture, eggs, sugar and 2 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 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; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 129 calories, Fat 3g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 152mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
MAPLE OATMEAL BREAD
A great way to use up leftover cooked oatmeal featuring that lovely fall favorite- Vermont Maple Syrup!
Provided by Miss Erin C.
Categories Yeast Breads
Time 4h45m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Cook the oats in the boiling water in a samll saucepan over medium heat until thickened, about 5 minutes.
- Scrape into the bowl of an electric mixer fitted with a dough hook and stir int he warm milk and Maple Syrup.
- Stir in the yeast and let sit until bubbly, about 5 minutes. Mix in 5 cups of flour and the salt and knead with the mixer on low speed.
- Add the remaining flour gradually until a dough forms and cleans the sides of the bowl. The dough should be soft, but not sticky and feel elastic to the touch.
- Place the douch in a large bowl, sprinkle with a little flour and cover with a clean kitchen towel.
- Let rise in a warm, draft free place until doubled in volume.
- Grease two 9x5 pans.
- Punch the air out of the dough and turn it onto a floured work table.
- Divide the dough in half and pat each piece into a rectangle.
- Fold each into thirds and again pat into a rectangle.
- Roll up from the short end like a jelly roll, pinch the seam closed.
- Place each, seam down into the loaf pan and cover with the kitchen towel.
- Preheat oven to 375°F.
- Let the loaves rise until doubled, 45 minutes to 1-1/2 hours depending on the warmth of the kitchen.
- Brush the tops with milk.
- Bake until browned and the loaves sound hollow when tapped on the bottom, 30-40 minutes.
- Remove and cool on a rack before slicing.
Nutrition Facts : Calories 2193.8, Fat 17.1, SaturatedFat 4.9, Cholesterol 17.1, Sodium 3577.5, Carbohydrate 438.6, Fiber 25.5, Sugar 50.8, Protein 68.4
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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MAPLE OATMEAL SANDWICH BREAD – LIVING PROOFED
From livingproofed.com
Estimated Reading Time 1 min
- Mix the oatmeal, the boiling water, and the maple syrup together and let stand for 10-15 minutes. Add in the room temperature water.
- In a large bowl, stir together the flours, salt, and yeast. Add in the slightly cooled oatmeal mash and stir/fold together till it is well mixed and no dry spots remain. Cover with a towel or plastic and let sit until double in size, about 1-2 hours.
- Preheat your oven to 425 F. Butter two standard size loaf pans generously. Then take two forks, and separate and deflate your dough. Spill/lift a half of the dough into each loaf pan. The dough has a very high water content, so it will be quite sticky. I find it easiest to lift the dough and plop it into the pans. Don’t worry that it looks lumpy or shaggy. Let it sit in the pans for about 15-20 minutes, till it rises about even with the top (do this near your heating oven!). Put your dough into the oven and immediately turn it down to oven to 375 F, and bake for about 40-45 minutes.
- You want a golden brown top, and a crazy good aroma coming from your oven. If you take the loaves out and tilt the pan on its side till the bread falls out, you can thump lightly on the bottom and it sounds hollow You must, must let it rest. I am confident the original usage of hot mess was used to describe bread cut too soon. Just don't do it man.
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- 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.
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