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.
OAT AND POTATO BREAD
Make and share this Oat and Potato Bread recipe from Food.com.
Provided by ballarat
Categories Yeast Breads
Time 3h40m
Yield 3 loaves
Number Of Ingredients 9
Steps:
- Cook potato in enough water to cover.
- Drain, retaining the water.
- Measure 140 ml of potato water into a small bowl and set aside to cool to lukewarm. Don't discard the rest of the potato water - to this add the oats to soften.
- Mash the potato well with a little of the milk.
- When the potato water in the small bowl has cooled to lukewarm, add the yeast. Set this aside until it has a good frothy "head".
- Mix remainder of milk and oil together.
- Sift flour and salt into large bowl and make a well in centre.
- Add the milk and oil, the mashed potato, frothy yeast, and the softened oats.
- Mix well and knead until smooth and elastic - more flour may be needed but try to keep the dough as soft as possible.
- Set aside to rise until double in size.
- Knock back and knead very lightly.
- Allow to rise a further 30 minutes and then divide into three and form into cob loaves.
- Glaze with beaten egg and sprinkle with your choice of topping. I use either sesame seeds, poppy seeds or oats.
- Bake 220 celsius for about 40 minutes.
Nutrition Facts : Calories 1263.9, Fat 15.9, SaturatedFat 3.9, Cholesterol 12.8, Sodium 2387.6, Carbohydrate 239.8, Fiber 14.6, Sugar 3.5, Protein 37
OAT POTATO SANDWICH BREAD
This flavorful bread is a slightly modified Gold Medal recipe. Preparation time is approximate. I like the bit of a "bite" that the lemon pepper adds, but feel free to substitute any herbs you like. Double amounts if using fresh herbs. I usually bake this as rolls or baguettes for sandwiches.
Provided by duonyte
Categories Yeast Breads
Time 2h15m
Yield 1 1 1/2 lb. loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place ingredients in your machine as directed by the manufacturer.
- Set to basic/white cycle with light or medium crust.
- Alternatively, set on dough cycle. Remove, shape, and let rise in loaf pan or free-form. Bake for app. 40 minute at 375 deg.
Nutrition Facts : Calories 168.8, Fat 1.9, SaturatedFat 0.3, Sodium 296.2, Carbohydrate 33, Fiber 2.1, Sugar 3.1, Protein 4.9
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