Grandmas Oatmeal Bread Recipes
OATMEAL YEAST BREAD
WHEN this old-fashioned bread is baking, it reminds me of childhood and the warm, inviting aromas that greeted me when I got home from school. The light sweet flavor, crispy crust and hearty texture of this bread made for a special treat when Mom baked it for us. I hope I am leaving the same delicious memory for my family. -Gloria Murtha, West Mifflin, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 123 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 125mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA'S OLD FASHIONED OATMEAL BREAD
Prep time includes time for first and second rising.
Provided by Linda Murray
Categories Other Breads
Time 4h10m
Number Of Ingredients 9
Steps:
- 1. In large bowl, pour boiling water over oatmeal and shortening. Let stand until lukewarm.
- 2. Dissolve yeast in lukewarm water and molasses in small bowl.
- 3. Sift flour and salt together.
- 4. Add dissolved yeast to rolled oats mixture, then add flour. Mix well. Knead thoroughly. Brush top with melted butter or oil (I use olive oil). Place in large greased bowl. Let rise until double in bulk, about 2 hours.
- 5. Shape into 2 loaves. Place in buttered bread pans. Spread evenly. Let rise again until nearly doubled in bulk, about 1-1/2 hours.
- 6. Bake in preheated 450 degree F oven for 10 minutes. Reduce heat to 325 degrees F and bake about 1 more hour.
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