Soft Oatmeal Bread 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.

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.

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.

SOFT OATMEAL MOLASSES BREAD

Steps:

• in a bowl, combine first 4 ingredients -- set aside to cool --
• in large mixng bowl, dissolve yeast in warm water, sprinkle with sugar, let stand 3 minutes.
• add oat mixture, brown sugar, molasses and 3 cups of flour.mix well.
• add enough remaining flour to form soft dough --
• turn onto lightly floured surface and knead for 6-8 minutes.or until smooth and elastic.
• place in a greased bowl,, turning to grease top.cover and let rise for 1 hour in a warm place.
• punch dough down.divide in half and shape into loaves.
• place in 2 greased 9x5" loaf pans.
• cover and let rise for 45 minutes.
• bake at 375* for 30-35 minutes or golden brown.
• cool in pans on rack for 10 minutes.
• remove from pans and cool completely on rack.
• brush with additional melted butter after 10 minutes of cooling -- .

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.

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.