Oatmeal Bread Ii Recipes

OATMEAL BREAD

Steps:

• Soften yeast in the warm water.
• Combine the boiling water, 1 cup oats, molasses, butter and salt.
• Cool to lukewarm.
• Stir in 2 cup of the flour, beat well.
• Add the softened yeast and 2 beaten eggs, beat well.
• Stir in enough of the remaining flour to make a soft dough.
• Turn out onto a lightly floured surface and knead until smooth and elastic about 8-10 minutes.
• Shape into a ball.
• Place in a lightly oiled bowl, turning once to grease the surface of the dough.
• Cover and let rise in a warm place until double (about 1 hour).
• Punch dough down, turn out onto a lightly floured surface.
• Divide dough in half and cover with the bowl.
• Let rest 10 minutes.
• Coat 2 well greased loaf pans with about 2 Tbsp of rolled oats per pan.
• Shape dough into loaves.
• Place the loaves into the pans.
• Cover and let rise in a warm place until double (about 30- 45 minutes).
• Mix the beaten egg white with the tablespoon of water.
• Brush the tops of the loaves with this mixture.
• Sprinkle the tops of the loaves with a few more rolled oats.
• Bake at 375°F till done, about 40 minutes.
• Cover loosely with foil during the last 15 minutes if the tops are browning too quickly.
• Remove from pans and cool on a rack.

HOMEMADE OATMEAL BREAD

Steps:

• Gather the ingredients.
• Mix the oats and whole wheat flour in a bowl.
• Add the boiling water and stir.
• Stir in the honey, molasses, if using, oil, and salt and let cool, about 1/2 hour.
• In a small bowl, mix the warm water with the yeast and a pinch of sugar, stirring to dissolve yeast. Place in a warm spot for about 10 minutes until foam forms on the top of the mixture.
• Add the yeast to the oat mixture and mix well.
• Start adding the all-purpose flour 1/2 cup at a time until a firm dough forms.
• Turn out on a lightly floured board and knead 4 to 5 minutes, until the dough is elastic and somewhat smooth.
• Form the dough into a ball and place in a clean, oiled bowl, turning once to coat.
• Cover the bowl with plastic wrap and place in a warm spot (70 to 85 F) until doubled in bulk, about 1 hour.
• Shape the bread into a sandwich loaf and place it in the pan.
• Spray the top of the loaf with water and sprinkle oatmeal or other desired topping on the bread.
• Cover with a towel and let rise until almost double. (If steaming your bread, skip to the steaming instructions.)
• Meanwhile, heat your oven to 450 F for 1/2 hour; if using a baking stone, heat for 1 hour.
• Slash the top of the loaf with a sharp razor blade.
• Place the loaf pan in the oven and turn down to 400 F. Bake for 30 to 40 minutes, or until the bread's internal temperature reaches 190 F.
• Let the bread cool for about 1 hour or so before serving.
• Place an old roasting pan on the rack below the baking stone (if using) or the rack below where the loaf pan will go. After you put the bread in the oven, fill the roasting pan with 2 cups of boiling water.
• Using a squirt bottle, spray water on the sides of the oven two or three times within the first 5 minutes of baking.
• Turn the oven down to 400 F and bake for 30 minutes or more, until the internal temperature of the bread reaches 190 F.
• Bread steams itself dry, so let the loaf cool for at least 2 hours before slicing or it may seem gummy inside.
• Enjoy!

HONEY OATMEAL BREAD II

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.

GRANDMA'S OATMEAL BREAD

Steps:

• In a small bowl, combine the boiling water, butter, salt and sugar. Stir in oats; cool to lukewarm. In a large bowl, dissolve yeast in warm water. Stir in the molasses, brown sugar and 1 cup flour. Beat until smooth. Stir in oat mixture and enough remaining flour to make a stiff dough. , Turn out onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a ball. Cover and let rest for 10 minutes; Shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 30-35 minutes (cover loosely with foil if top browns too quickly). Remove from pans to wire racks to cool.

SOFT OATMEAL BREAD

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 1-2 tablespoons of water or flour if needed)., Freeze option: Securely wrap cooled loaf in foil and then freeze. To use, thaw at room temperature.

OATMEAL MOLASSES BREAD II

Steps:

• In a large bowl, pour boiling water over butter and oatmeal.
• Let stand 30 minutes In a small bowl, sprinkle yeast over lukewarm water and let stand until the yeast dissolves and gets foamy.
• In either the large bowl (if doing by hand) or in a mixer bowl, combine the oatmeal, yeast, molasses, and salt.
• Mix, adding 1 cup of flour at a time until JUST kneadable.
• This dough is sticky, do not add too much flour!
• Turn onto a floured surface (or add dough hook to machine) and knead about 8 minutes, using as little flour as you can and still knead it.
• Form dough into a ball, and place in an oiled bowl.
• Cover with plastic wrap or a cloth and let rise 1 1/2 hours.
• Punch the dough down and cut into half.
• Shape into loaves, or circles or any other shape you desire.
• Cover again and let rise for 40 minutes.
• Bake in a preheated oven at 375 degrees for 30-35 minutes .
• VERY IMPORTANT: When baking in anytype of pan, grease them well.
• This bread will stick in a BIG way if the pans are ungreased.