Old Fashioned Oatmeal Bread Recipes

OLD FASHIONED OATMEAL BREAD

Steps:

• Spray an 8 1/2 inch by 4 1/2 inch loaf pan with spray oil
• In the bowl of a stand mixer, stir together the oats, butter, molasses, sugar, and boiling water. Let stand until the water is lukewarm (about 90 degrees F).
• Add the yeast and the additional water and stir.
• Add the flour and the salt, and mix on low until the dough comes together. Add more water if necessary, by tablespoon.
• Increase the mixer to second speed and knead with the dough hook for about 8 minutes, until you have a smooth dough. Cover the bowl and let the dough rise until doubled, 45 to 60 minutes. Heat the oven to 375 degrees F.
• Shape the dough into a log and place it in the loaf pan. Cover loosely with oiled plastic wrap, and let rise until it is about 1 inch above the pan rim in the middle, about 30 to 40 minutes.
• Bake the bread on the middle rack for 35 minutes, until the loaf registers 190 degrees in the center with an instant read thermometer. Check the loaf after about 20 minutes of baking and tent with foil if it is browning too quickly.
• Let the loaf cool in the pan on a wire rack for five minutes. Remove the loaf from the pan and cool completely on a wire rack.

BANANA OATMEAL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and set aside.
• Cream together the shortening and sugar. Add eggs and vanilla; beat until fluffy.
• Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended.
• Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes.

GRANDMA'S OLD FASHIONED OATMEAL

Steps:

• Bring the 2 1/2 cups water to a boil.
• Then add the salt.
• While stirring constantly, gradually add the oatmeal.
• Continue to stir the oatmeal and add the sugar and cinnamon.
• Cook 1 minute and add the evaporated milk.
• After adding the evaporated milk reheat to boiling.
• Pour oatmeal in a serving dish and top with the butter and brown sugar.

OATMEAL YEAST BREAD

Steps:

• In a saucepan over medium heat, bring milk, water and shortening to a boil. Meanwhile, combine 2 cups oats, brown sugar and salt in a bowl. Add milk mixture; let stand until mixture reaches 110°-115°. In a small bowl, dissolve yeast in warm water; add to oat mixture. Add 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn 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 hour. Punch dough down; divide in half. Shape into 2 loaves; transfer to greased 8x4-in. loaf pans. Cover and let rise until doubled, about 40 minutes. Brush with egg; sprinkle with remaining oats. Bake at 350° until golden, 35-40 minutes. Remove from pans; cool on wire racks.

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.

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.

OLD-FASHIONED OATMEAL BREAD

Steps:

• Scald the milk. Stir in 2 cups rolled oats, brown sugar, salt and butter. Remove from the heat and cool to lukewarm.
• Sprinkle yeast on the warm water; stir to dissolve.
• Add the milk mixture and 2 cups flour to the yeast. Beat with a mixer on medium speed, scraping the bowl occasionally, for about 2 minutes. (You can also beat with a spoon until the batter is smooth.)
• Add enough remaining flour, a little at a time, first with a spoon and then with your hands, to make a soft dough that leaves the sides of the bowl. Turn onto a floured surface and knead until dough is smooth and elastic, about 8-10 minutes. Place in a lightly greased bowl; turn dough over to grease the top. Cover and let rise in a warm place until doubled, about 1 to 1½ hours. Punch down and let rise again until nearly doubled, about 30 minutes.
• Turn onto a floured surface and divide in half. Round up to make 2 balls. Cover and let rest 10 minutes. Shape into loaves and place in greased 9x5x3" loaf pans. Let rise until almost doubled, about 1 hour 15 minutes. Brush the tops of the loaves with egg white beaten with water and sprinkle with rolled oats.
• Bake in a 375° oven for about 40 minutes. (If the bread starts to brown too much, cover loosely with a sheet of aluminum foil after baking 15 minutes.)

OLD FASHIONED OATMEAL BREAD

Steps:

• Bake on Sweet Bread cycle.
• Recipe is for large loaf (1. 5 lb).
• Measure all ingredients EXACTLY- close is not"good enough".
• Water temperature must be between 70 and 80 degrees.
• Load ingredients in the pan IN THE ORDER LISTED.
• Keep yeast away from liquid, Make indention in flour for yeast.