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 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 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 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 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 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
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
HONEY OATMEAL BREAD II
This is a fine textured bread if the oatmeal is allowed to soak for the full hour.
Provided by Leslie Vaughn
Categories Bread Yeast Bread Recipes
Time 3h50m
Yield 20
Number Of Ingredients 10
Steps:
- In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for 1 hour.
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Pour the yeast mixture into the oat mixture. Add 2 cups of flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat an oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaves from pans, brush tops of loaves with 2 tablespoons honey and sprinkle with oats.
Nutrition Facts : Calories 159.6 calories, Carbohydrate 31.8 g, Cholesterol 3.1 mg, Fat 1.9 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 242.1 mg, Sugar 8.8 g
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