Oatmeal Honey Cinnamon Quick Bread Recipes

Steps:

• In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for 1 hour.
• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Pour the yeast mixture into the oat mixture. Add 2 cups of flour; mix well. 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 20 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 40 minutes.
• Preheat an oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaves from pans, brush tops of loaves with 2 tablespoons honey and sprinkle with oats.

Steps:

• In a large bowl, dissolve yeast in warm water; set aside. In another bowl, stir boiling water and shortening until shortening is melted. Add honey; cool to 110°-115°. Add the oats, eggs, salt, shortening mixture and 3 cups flour to yeast mixture. 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 each portion into a loaf. Place in two greased 9x5-in. loaf pans. Prick tops with a fork. Brush with butter. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to cool on wire racks.

Steps:

• In a small saucepan, heat 1 cup water to boiling. Stir in the oats, butter, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Heat remaining water to 110°-115°. , In a large bowl, dissolve yeast in warm water. Add the egg, oat mixture and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide evenly between 2 greased 8x4-in. loaf pans. Smooth tops of loaves. Cover and let rise in a warm place until doubled, 35-40 minutes. Using a sharp knife, make a shallow slash down the center of each loaf. , Bake at 375° until golden brown, 40-45 minutes. Remove from pans to wire racks to cool. If desired, brush with melted butter.

Steps:

• Prepare 2 medium loaf pans (greased or non-stick).
• In a large bowl, mix together the rolled oats and boiling water. Stir to blend and add the butter, honey, brown sugar, salt and raisins. Let the mixture cool to no more than 130 degrees.
• Add the yeast. Add the eggs and two cups flour.
• With a wooden spoon or the mixer flat beater, stir vigorously for 2-3 minutes.
• Work in additional flour, 1/2 cup at a time, with the spoon first, then with your hands - or dough hook, if you are using a mixer.
• The dough will become a soft mass that can be picked up and placed on the work surface, or left under the hook.
• Knead with a strong push-turn-fold rhythm, adding flour if the dough is slack or wet and sticky. Knead for 8 minutes, or until the dough is soft and elastic. If under the dough hook in the mixer, add sprinkles of flour if the dough should cling to the sides of the bowl.
• First rising:.
• Place the dough in a buttered bowl, cover the bowl with plastic wrap or a towel and put the dough aside to rise at room temperature until double in bulk (about one hour - or shorter if using rapid-rise yeast).
• Shaping:.
• Turn the dough out of the bowl and divide into 2 pieces.
• With the hands and a rolling pin, shape each piece into a rectangle about 8 inches wide and 12 inches long.
• Butter the dough and sprinkle on the sugar and cinnamon.
• Roll up the dough as for a jelly roll, and press the seams securely together.
• Drop each into a pan, seam down, and push into the corners and ends with your fingers.
• Second rising:.
• Cover the pans with wax paper and put aside to rise till the center of the dough rises above the edge of the pan (about 45 minutes - less if using rapid-rise yeast).
• Preheat the oven to 375 degrees 20 minutes before baking.
• Bake on the middle rack of the oven till the crusts are nicely browned, about 40 minutes. (I always check sooner than that to make sure they don't overbake).
• The bottom crust may be sticky with the melted sugar (which will harden as the loaf cools), but tap the crust to make certain it sounds hard and hollow.
• When the loaves come out of the oven, brush with melted butter and turn out onto a metal rack to cool before serving.

Steps:

• Heat oven to 350 degrees.
• Grease and flour a 9″ x 5″ loaf pan.
• Place butter, water and honey in a large bowl. Beat well. Beat in eggs.
• In a medium bowl, combine the flour, one cup of oats (reserving the 2 Tbsp. for the top), baking soda, baking powder and cinnamon. Mix well and add to the butter, honey, egg mixture.
• Beat at high speed for 3 to 4 minutes.
• Spread evenly in prepared loaf pan. Sprinkle top with the 2 tablespoons of oats.
• Bake at 350 degrees for 45 to 50 minutes or until toothpick inserted in center of bread comes out clean.
• Remove from oven and loosen sides of bread with a sharp knife. Let cool in pan on rack for 10 minutes.
• Remove from pan and let cool completely. Enjoy!
• One 9″ x 5″ loaf.

Steps:

• In a bowl, dissolve yeast in warm water. Add oats, milk, shortening, 1/2 cup sugar, eggs, salt and 2 cups flour; beat until smooth. Add 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 rise in a warm place until doubled, about 1 hour., Punch dough down; cover and let rest for 10 minutes. Divide in half; roll each portion into a 16x8-in. rectangle. Brush with butter. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal., Place loaves seam side down in two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 40-45 minutes or until golden brown. Cover loosely with foil if bread browns too quickly. Remove from pans to cool on wire racks.

Steps:

• Measure ingredients into bread machine in the order listed in the order suggested by manufacturer.
• Select "light" baking mode,if available.

Steps:

• If using a BM, add warm milk to pan, then add flour, oats, brown sugar, salt and cinnamon to pan. Place butter in corners of pan, make a well in center of dry ingredients and add yeast. Program for Specialty and desired Bread Color. When the signal alerts sound durring kneading cycle add the raisins (if your machine does not have an alert for add ins near the end of the kneading cycle, you will need to set your own timer, you want to add the raisins near the end of the kneading cycle).
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• If using a stand mixer, add dry ingredients to pan, add milk and butter, mix with paddle until a ball forms.
• Cover and let rest for 20 minutes.
• Change to the kneading hook and knead for 4 minutes. Let rest for 5 minutes. Knead 4 minutes more, then add raisins and knead until raisins are incorporated.
• Form into a ball and place in a bowl, cover and let rise until doubled.
• Form into loaf and put into greased pan (non-stick spray works well). Cover and let rise until doubled.
• Bake in pre heated 350 f oven for about 40 minutes. Internal temp should register at least 190 f on an instant read thermometer.
• Although the original recipe calls for only 1/2 cup raisins, I use a full cup.

Steps:

• Put oats, honey, salt, and butter (if using) into a large bowl. Pour boiling water over and let sit till barely warm.
• Add yeast and flour, mixing well.
• Turn out onto floured counter and knead for 5 minutes. Add flour as necessary because this can be a sticky dough due to the honey and oats.
• Put dough back into bowl, cover with a cloth, and let rise for 1 hour.
• Turn dough out onto floured counter, punch down, divide into 2 loaves.
• Place loaves on a lightly greased cookie sheet (or 1/2 sheet pan), cover with cloth again and let rise for 45 minutes.
• Preheat oven to 375 degrees, brush loaves with milk and sprinkle with oats (if desired), and bake for 35 minutes.

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; add 1 to 2 tablespoons of water or flour if needed).

Steps:

• In a small saucepan, bring water and 4-1/2 teaspoons butter just to a boil. In a small bowl, pour boiling liquid over oats. Add the applesauce, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally., In a large bowl, dissolve yeast in warm water. Add the oatmeal mixture, egg, whole wheat flour and 1 cup all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into an 8-in. round loaf on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes., Melt remaining butter; brush over loaf. Bake at 375° for 25-30 minutes or until golden brown. Cool on wire rack.

Steps:

• Place ingredients into the bread machine in order suggested by the manufacturer.
• Use the Light Crust or Whole Wheat settings. Start the machine.