SOFT OATMEAL BREAD
My husband loves to make this bread. With its mild oat taste and soft texture, it's sure to be a hit with the whole family. Slices also are delicious toasted for breakfast. -Nancy Montgomery, Plainwell, Michigan
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (2 pounds, 20 slices).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 127 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
GRANDMA'S OATMEAL BREAD
My grandmother made this bread for special occasions, and it's remained a family favorite. The aroma of it always brings hungry appetites to the table. -Marcia Hostetter, Canton, New York
Provided by Taste of Home
Time 55m
Yield 2 loaves (8 slices each).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 247 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 307mg sodium, Carbohydrate 52g carbohydrate (13g sugars, Fiber 2g fiber), Protein 6g protein.
MOIST OATMEAL BREAD
This recipe produces a very flavorful, satisfying bread. The gluten powder isn't necessary, but it makes a fluffier loaf. This is another heirloom recipe that comes from "Old Fashioned Bread Recipes with Historical Notes" (1987). Yeast breads require kneading by hand and are messy, but there is nothing as satisfying as the smell and taste of bread you've made by yourself.
Provided by Cooking Beast
Categories Yeast Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- sprinkle yeast into warm water and allow to dissolve. Set aside.
- In a large mixing bowl, combine the wet ingredients and oats and salt. Mix well.
- In a separate larger bowl combine dry ingredients--wheat germ, flour, etc.
- Gradually mix dry flour mixture into oats mixture, blending well, until a soft dough is formed. (I usually do this with a wooden spoon.) Add a little more flour if dough is still sticky.
- Coat hands well with vegetable oil so dough will stick less.
- Knead dough by hand for 8-10 minutes on a floured bread board or hard surface.
- Form dough into a ball, place in a greased bowl. Cover with cloth and place in a warm place and let rise to double in bulk, about 1 hour.
- Punch down and form into two loaves. Place in two greased 9 x 5-inch loaf pans, and let rise again until well rounded above tops of pans.
- Bake in preheated 350 degree F oven 55-60 minutes.
Nutrition Facts : Calories 2131.9, Fat 50.1, SaturatedFat 12.2, Cholesterol 220.2, Sodium 2563.1, Carbohydrate 358.7, Fiber 18.3, Sugar 48.2, Protein 61.5
BANANA OATMEAL BREAD
This is an old family recipe, and it is very moist!
Provided by Carolyn
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 41.5 g, Cholesterol 31.4 mg, Fat 10.1 g, Fiber 2 g, Protein 3.7 g, SaturatedFat 2.6 g, Sodium 217.2 mg, Sugar 24.6 g
BROWN SODA BREAD WITH OATS
For years I've been trying to make a moist soda bread loaf like the kind I love to eat when I'm in Ireland. Finally I've achieved it with this recipe, which is adapted from Bon Appétit's recipe for Fallon & Byrne Soda Bread (Fallon & Byrne is a restaurant in Dublin). The bread is a whole-wheat loaf with both rolled and steel-cut (pinhead) oats, and does not have the hard crust that round soda breads can have. One reason is that the moist dough is baked at a lower temperature than free-form soda bread.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, side dish
Time 1h
Yield 1 loaf, about 12 slices
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch bread pan.
- In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt and sifted baking soda. Mix well with your hands.
- Make a well in the center of flour mixture. Pour in buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched, stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don't like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out the dough to fill pan evenly ( the pan will be filled only about halfway.)
- Place in the oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 3 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 549 milligrams, Sugar 4 grams, TransFat 0 grams
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- In a small bowl, stir together warm water and yeast. Set aside for 5-10 minutes. The softened yeast should look slightly foamy.
- Meanwhile, in the large bowl of a stand mixer fitted with the dough hook, combine oats, sugar, shortening and salt. Pour scalded milk over the oat mixture. When the oat mixture has cooled to lukewarm, add the yeast mixture.
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