OATMEAL BREAD
I have been making this recipe since my daughter was small. I love to serve it warm with home-made strawberry or blackberry jam. So yummy. Makes great sandwiches too.
Provided by Mysterygirl
Categories Yeast Breads
Time 2h40m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 12
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.
BANANA-OATMEAL BREAD
I love bananas and oatmeal, so when I saw this in the September 2004 issue of Cooking Light, I just knew I had to make it! I wasn't at all disappointed. The oatmeal makes it hearty and somewhat chewy, while the bananas and buttermilk make it sweet and moist - yet it is not as sweet or sticky-moist as some other banana breads I've had. This makes a smaller loaf than some recipes. I made 2 mini-loaves instead of one large one, and they were done in 30-35 minutes. EDITED to mention- Since I posted this recipe, I've made it several times. It has become THE banana bread recipe for this household, and when I give it as gifts it never fails to receive compliments. It is extremely versatile also. I have made it with yogurt in place of buttermilk, walnut oil for the vegetable oil, and I have cut back the sugar and added cinnamon as a couple reviewers suggested. This last time I made an eggless version by substituting 2 Tablespoons ground flax seed + 6 Tablespoons water for the eggs. (I think next time I will try a vegan version by also replacing the buttermilk with soymilk.) Every time it has turned out perfect!
Provided by Vino Girl
Categories Quick Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F and spray a 8 x 4 inch loaf pan with cooking spray.
- Combine dry ingredients together in a large bowl.
- Combine banana, buttermilk, oil, vanilla, and eggs in a small bowl or measuring cup.
- Pour wet ingredients into the dry ingredients and stir gently just until the dry ingredients are moistened.
- Spoon batter into the prepared pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack, in the pan, for about 15 minutes (I left mine in longer and it was fine).
- Remove the bread from the pan after 15 minutes and cool thoroughly on the rack.
TORREJON OATMEAL BREAD
This is a great hearty bread to go with soup, or to use as toast. It's easy to make and even freezes well.
Provided by CARRIZALES
Categories Yeast Bread
Time 2h10m
Yield 24
Number Of Ingredients 9
Steps:
- In a large saucepan, heat the water, oatmeal and salt until it bubbles. Add the brown sugar and shortening; stir until melted. Remove from heat and let cool until lukewarm.
- In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture, oats mixture and 2 cups flour; stir well to combine. 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 8 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 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for about 40 to 45 minutes or until loaf tops are golden brown and the bottom of a loaf sounds hollow when tapped.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 40.2 g, Fat 2.4 g, Fiber 2 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 294 mg, Sugar 6.3 g
TORREJON OATMEAL BREAD
This is a great hearty bread to go with soup, or to use as toast. It's easy to make and even freezes well.
Provided by CARRIZALES
Categories Yeast Bread
Time 2h10m
Yield 24
Number Of Ingredients 9
Steps:
- In a large saucepan, heat the water, oatmeal and salt until it bubbles. Add the brown sugar and shortening; stir until melted. Remove from heat and let cool until lukewarm.
- In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture, oats mixture and 2 cups flour; stir well to combine. 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 8 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 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for about 40 to 45 minutes or until loaf tops are golden brown and the bottom of a loaf sounds hollow when tapped.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 40.2 g, Fat 2.4 g, Fiber 2 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 294 mg, Sugar 6.3 g
TORREJON OATMEAL BREAD
This is a great hearty bread to go with soup, or to use as toast. It's easy to make and even freezes well.
Provided by CARRIZALES
Categories Yeast Bread
Time 2h10m
Yield 24
Number Of Ingredients 9
Steps:
- In a large saucepan, heat the water, oatmeal and salt until it bubbles. Add the brown sugar and shortening; stir until melted. Remove from heat and let cool until lukewarm.
- In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture, oats mixture and 2 cups flour; stir well to combine. 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 8 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 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for about 40 to 45 minutes or until loaf tops are golden brown and the bottom of a loaf sounds hollow when tapped.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 40.2 g, Fat 2.4 g, Fiber 2 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 294 mg, Sugar 6.3 g
TORREJON OATMEAL BREAD
This is a great hearty bread to go with soup, or to use as toast. It's easy to make and even freezes well.
Provided by CARRIZALES
Categories Yeast Bread
Time 2h10m
Yield 24
Number Of Ingredients 9
Steps:
- In a large saucepan, heat the water, oatmeal and salt until it bubbles. Add the brown sugar and shortening; stir until melted. Remove from heat and let cool until lukewarm.
- In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture, oats mixture and 2 cups flour; stir well to combine. 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 8 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 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for about 40 to 45 minutes or until loaf tops are golden brown and the bottom of a loaf sounds hollow when tapped.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 40.2 g, Fat 2.4 g, Fiber 2 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 294 mg, Sugar 6.3 g
TORREJON OATMEAL BREAD
This is a great hearty bread to go with soup, or to use as toast. It's easy to make and even freezes well.
Provided by CARRIZALES
Categories Yeast Bread
Time 2h10m
Yield 24
Number Of Ingredients 9
Steps:
- In a large saucepan, heat the water, oatmeal and salt until it bubbles. Add the brown sugar and shortening; stir until melted. Remove from heat and let cool until lukewarm.
- In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture, oats mixture and 2 cups flour; stir well to combine. 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 8 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 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for about 40 to 45 minutes or until loaf tops are golden brown and the bottom of a loaf sounds hollow when tapped.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 40.2 g, Fat 2.4 g, Fiber 2 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 294 mg, Sugar 6.3 g
More about "torrejon oatmeal bread recipes"
TORREJON OATMEAL BREAD - YUM TASTE
TORREJON OATMEAL BREAD | RECIPE | SOURDOUGH CHOCOLATE CAKE …
From pinterest.com.au
TORREJON OATMEAL BREAD | RECIPE | APPLESAUCE BREAD, HONEY …
From pinterest.co.uk
OATMEAL BREAD I - ALLRECIPES.COM RECIPE
From crecipe.com
BEST OAT BREAD RECIPES - THE BREAD SHE BAKES
From thebreadshebakes.com
TORREJON OATMEAL BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
OATMEAL BREAD - 1ST TRY; SPRING SUNSHINE · THYME FOR COOKING
From thymeforcookingblog.com
CRISPY AND CREAMY DOUGHNUTS - YEAST BREAD RECIPES
From worldrecipes.org
OATMEAL BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
ONE-LOAF OATMEAL BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
TORREJON OATMEAL BREAD TASTY RECIPES - FOOD GRABS
From recipesfoodgrabs.blogspot.com
TORREJON OATMEAL BREAD | TAMBULE
From tambule.com
TORREJON OATMEAL BREAD RECIPE - TASTY RECIPES
From recipesdetails.com
THE BEST CRUSTY NO-KNEAD OATMEAL BREAD - BAKED GREENS
From bakedgreens.com
PAULA'S BREAD STICKS - YEAST BREAD RECIPES
From worldrecipes.org
OATMEAL BREAD {HEALTHY AND OLD FASHIONED RECIPE} - WELLPLATED.COM
From wellplated.com
BREADS | TAMBULE
TORREJON OATMEAL BREAD | BREAD, OATMEAL BREAD RECIPE, FOOD …
From pinterest.com
TORREJON OATMEAL BREAD | RECIPE | BREAD, APPLESAUCE BREAD, FOOD ...
From pinterest.co.uk
TORREJON OATMEAL BREAD BEST DISHES - CASOI.BLOGSPOT.COM
From casoi.blogspot.com
OLD-FASHIONED OATMEAL BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
TORREJON OATMEAL BREAD | RECIPESTY
From recipesty.com
OATMEAL BREAD RECIPES - THE BREAD EXPERIENCE
From breadexperience.com
OATS 101 AND OATMEAL SANDWICH BREAD - THE PIONEER WOMAN
From thepioneerwoman.com
OATMEAL BREAD I RECIPE
From crecipe.com
OLD-FASHIONED OATMEAL BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
DELICIOUS OATMEAL BREAD | OAT BREAD | BREAD RECIPES
From cookingnook.com
SPELT BREAD I - YEAST BREAD RECIPES
From worldrecipes.org
BACK-OF-THE-BAG OATMEAL BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
OATMEAL YEAST BREAD PHOTOS RECIPE
From crecipe.com
LEFTOVER OATMEAL BREAD RECIPE
From crecipe.com
EZEKIEL BREAD II | TAMBULE
From tambule.com
TORREJON OATMEAL BREAD RECIPE | APPLESAUCE BREAD, BREAD, …
From pinterest.com
OVERNIGHT BURNT-BUTTER CINNAMON ROLLS - YEAST BREAD RECIPES
From worldrecipes.org
BREAD -- TORREJON OATMEAL BREAD
From chinesemenu.com
RICE BREAD (PIROG) | TAMBULE
From tambule.com
TORREJON OATMEAL BREAD - YEAST BREAD RECIPES
From worldrecipes.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love