Vermont Maple Oatmeal Bread Recipes

VERMONT MAPLE OATMEAL SANDWICH BREAD

Steps:

• Mix Yeast, hot water and 1 tablespoon of maple syrup in a bowl and set aside.
• In a large bowl, combine the quick oats, room temperature water, melted butter, maple syrup and salt.
• Once the yeast is frothy, about five minutes, go ahead and add to the mixing bowl
• Add half the flour mixture, about 4 cups to the mixer and using you dough hook incorporate until you have pretty wet mixture.
• Lower your speed to 2, (anything greater than this will tax the motor of your mixer. 1 cup at a time, continue to incorporate the flour, until the dough starts to gather on the hook and pull away from the bowl. Usually, it is about 7 1/2 cups.
• Knead for 2 minutes on low, using your hook or turn out onto a floured surface and knead by hand for 10 minutes. The dough is still pretty sticky, but should be manageable at this point.
• Once kneading is complete, gather the dough into a ball and place in a bowl twice its size that has been coated with a thin layer of oil (any oil can be used.)
• Cover with a damp towel and allow to rise about 45 minutes to an hour in a warm place.
• Turn the risen loaf out onto a floured surface again and punch it down, using your knuckles.
• Shape the dough into a large rectangle that can be easily divided into three loaf pans.
• Grease three standard loaf pans and add dough. Cover the pans and allow to rise for another 35-45 minutes. Preheat oven to 325°
• Bake loaves until golden brown, about 35 minutes.
• Allow to cool ten minutes in the pans and then remove. Cover with a dry towel and allow to finish cooling till room temp.
• Congrats! You can bake bread.

FAVORITE MAPLE OATMEAL BREAD

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.

VERMONT MAPLE OATMEAL BREAD

Steps:

• 1) In a large mixing bowl, combine the water, oats, maple syrup, maple flavor, butter, salt, and cinnamon. Let cool to lukewarm; this will happen naturally as you stir. 2) Add the flours and yeast, stirring to form a rough dough. Knead (about 10 minutes by hand, 7 minutes by machine, or on the dough cycle in the bread machine), enough to make a nicely springy dough. 3) Transfer the dough to a lightly greased bowl or large (8-cup) measuring cup, cover the bowl or cup with plastic wrap, and allow the dough to rise for 60 to 90 minutes. It should become very puffy, and just about double in bulk. 4) Gently deflate the dough, and shape it into an 8" log. Place it in a lightly greased 8 1/2" x 4 1/2" loaf pan. Cover the pan, and set the loaf aside to rise till it's crowned about 1" over the rim of the pan, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F. 5) Gently brush the top of the risen loaf with water, and sprinkle with maple sugar. 6) Bake the bread for 35 to 40 minutes, tenting with foil after about 15 minutes to prevent over-browning. The interior of the fully baked loaf should read 190°F on an instant-read thermometer. 7) Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Allow it to cool fully before slicing.

VERMONT MAPLE OATMEAL PIE

Steps:

• Unroll pastry into a 9-in. pie plate; flute edges. In a large bowl, combine the eggs, sugar, flour, cinnamon and salt. Stir in the oats, syrups, butter and vanilla; pour into crust. Sprinkle with coconut.
• Bake at 350° for 50-60 minutes or until set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve with ice cream if desired. Refrigerate leftovers. Yield: 8 servings.

VERMONT MAPLE OATMEAL PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a large bowl, combine eggs, sugar, flour, cinnamon and salt. Stir in oats, syrups, butter and vanilla; pour into crust. Sprinkle with coconut., Bake until set, 50-60 minutes. Cover edge with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, serve with ice cream. Refrigerate leftovers.

MAPLE OATMEAL BREAD

Steps:

• Cook the oats in the boiling water in a samll saucepan over medium heat until thickened, about 5 minutes.
• Scrape into the bowl of an electric mixer fitted with a dough hook and stir int he warm milk and Maple Syrup.
• Stir in the yeast and let sit until bubbly, about 5 minutes. Mix in 5 cups of flour and the salt and knead with the mixer on low speed.
• Add the remaining flour gradually until a dough forms and cleans the sides of the bowl. The dough should be soft, but not sticky and feel elastic to the touch.
• Place the douch in a large bowl, sprinkle with a little flour and cover with a clean kitchen towel.
• Let rise in a warm, draft free place until doubled in volume.
• Grease two 9x5 pans.
• Punch the air out of the dough and turn it onto a floured work table.
• Divide the dough in half and pat each piece into a rectangle.
• Fold each into thirds and again pat into a rectangle.
• Roll up from the short end like a jelly roll, pinch the seam closed.
• Place each, seam down into the loaf pan and cover with the kitchen towel.
• Preheat oven to 375°F.
• Let the loaves rise until doubled, 45 minutes to 1-1/2 hours depending on the warmth of the kitchen.
• Brush the tops with milk.
• Bake until browned and the loaves sound hollow when tapped on the bottom, 30-40 minutes.
• Remove and cool on a rack before slicing.