OATMEAL-PECAN BREAD
This is a fantastic bread. Great just sliced and buttered, even better toasted with jam. My hubby loves this. Very hearty and yummy.
Provided by morningglory
Categories Yeast Breads
Time 3h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place ingrediants in bread machine in order given.
- Select Sweet or Basic/White.
- Use medium or light crust.
- Cool bread on wire rack.
OATMEAL-PECAN LOAF FOR THE BREAD MACHINE
Here is recipe from a Gold Medal cookbook that makes great toast! It makes a 1 1/2# loaf. I would like to thank chef#314327 for their kind review but their zmail is marked private. Hopefully you will see this!
Provided by WiGal
Categories Yeast Breads
Time 3h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
- Set crust color at Light. Size 1.5 pound loaf.
Nutrition Facts : Calories 199.8, Fat 6.6, SaturatedFat 2.1, Cholesterol 7.6, Sodium 270.1, Carbohydrate 30.7, Fiber 1.8, Sugar 3.9, Protein 4.7
OATMEAL BREAD I
Dough needs to rise overnight.
Provided by DeeDee
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time P1DT2h45m
Yield 30
Number Of Ingredients 10
Steps:
- Combine oats, molasses, oil, salt and boiling water. Let cool to about 105 degrees F.
- Dissolve the yeast in the warm water and let stand for 5 minutes or until creamy. Stir the yeast into oat mixture and mix well. Add whole wheat flour, 2 cups bread flour, and the eggs. Mix until well combined.
- Stir in enough of the remaining flour to make a soft dough. Turn dough out to a floured counter and knead for about 10 minutes. Place the dough in a well-greased bowl and cover with greased plastic wrap. Let the dough rest in the refrigerator overnight.
- Preheat oven to 375 degrees F (190 degrees C). Grease 3 regular loaf pans and 4 mini loaf pans.
- Transfer the dough onto a floured surface and divide it into 4 pieces. Shape the dough into loaves and place them in the pans, seam-side down. Let rise until doubled, about 90 minutes. Bake in the preheated oven until the loaves are golden brown and sound hollow when tapped, about 30 minutes.
Nutrition Facts : Calories 68.4 calories, Carbohydrate 9.1 g, Cholesterol 12.4 mg, Fat 3.1 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 85.4 mg, Sugar 3.1 g
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.
OATMEAL PECAN BANANA BREAD
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F Spray one bread pan with cooking spray and set aside. Blend together eggs, sugar and butter. Add salt, baking soda & baking powder. Mix again. Add oatmeal and bananas and blend well, scraping sides if needed. Add flour then pecans. Mix well after each addition. Scrape sides of bowl and ensure all is mixed well. Pour batter into prepared pan. Bake for 1 hour or until toothpick inserted into middle of bread comes out clean. Remove from oven, allow to cool for 5 minutes. Remove from pan, slice and slather it with butter! Devour immediately.
BANANA - OATMEAL - PECAN BREAD
Make and share this Banana - Oatmeal - Pecan Bread recipe from Food.com.
Provided by TooheyMomster
Categories Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F In a medium sizred bowl, cream together butter and honey till mixture is smooth. Beat in eggs one at a time. Stir in bananas, buttermilk and vanilla. When well blended, mix in bsaking powder, soda and salt. Blend in the rest of the ingredients. Turn mixture into a buttered loaf pan 9x5x3. Bake for 55 minutes. Cool on wire rack.
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CLASSIC FARMHOUSE OATMEAL BREAD - THE SEASONED MOM
From theseasonedmom.com
5/5 (3)Total Time 4 hrsCategory BreadCalories 156 per serving
- 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.
- Gradually add the flour, ½ cup at a time, just until the mixture pulls away from the edges of the bowl in a soft ball of dough – do not add too much flour. Knead for about 8-10 minutes, or until the dough is smooth and elastic.
- Transfer the dough to a greased bowl and turn to coat the dough on all sides. Cover and let rise in a warm place until doubled in size, 1 - 2 hours.
OATMEAL BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (29)Calories 137 per servingTotal Time 12 hrs 15 mins
- To make the overnight soaker: In a mixing bowl, combine the oats and water. Stir thoroughly, cover, and let sit overnight (8 to 12 hours) at room temperature.
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl or the bowl of your stand mixer, combine the overnight soaker with the remaining dough ingredients. Mix and knead to make a soft, elastic dough; if the dough seems dry, knead in an additional 1 to 2 tablespoons (14g to 28g) water. If you're using a stand mixer with dough hook, the mixing/kneading process will take about 3 minutes on low speed followed by 5 to 6 minutes on medium speed.
- Transfer the dough to a lightly greased bowl and cover it with plastic wrap or a reusable cover. Let the dough rise for 1 hour.
- Uncover the bowl and, using a bowl scraper or spatula, run the scraper or spatula down the inside far wall of the bowl. Bring the dough up from the bottom of the bowl, and fold it over on top of itself. Turn the bowl 90° and repeat; repeat twice more (for a total of four times), turning the bowl 90° each time. This process, which helps develop the dough, is called a fold. Re-cover the bowl, and let the dough rise for another hour.
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