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Oatmeal Bread
From
JIM WELLER@1:135/392 to
ALL on Thu Sep 29 17:58:00 2022
Oatmeal bread with some extras:
My usual mix is 2 cups of white flour for good leavening, 1 cup of
whole wheat for some bran and germ and 1 cup of rolled oats ground
into a coarse flour in the blender. The sweetener could be either
honey or light fancy molasses.
This time I added a very ripe, soft banana and cut back on the water accordingly given the moisture content in the banana. I also added
in a tsp of cardamom and used Roger's golden syrup for the
sweetener. After the first rise I worked in walnuts and raisins after
I punched down the dough. The results were very pleasing; this is a
splendid bread for apple butter, crunchy peanut butter or jam, but
not cheeses and meats.
Roger's golden syrup is a Canadian product similar to English light
treacle. It has the pouring consistency of corn syrup but is darker
in colour and more flavourful while being thinner than molasses and
milder tasting.
Cheers
Jim
... The steak was cheap and well done. I'm glad the knife was sharp.
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From
Ben Collver to
All on Wed Apr 26 10:30:04 2023
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Oatmeal Bread
Categories: Breads
Yield: 2 Loaves
3/4 c Water; warm
1 tb Salt
2 tb Yeast
1 c Rolled oats
2 c Flour; up to 3
3 tb Vegetable oil
1/4 c Brown sugar
Dissolve yeast in 3/4 cup water. Add 2 cups water, sugar, oil, salt,
and flour. Beat well. Stir in rolled oats, then enough remaining
flour to make a firm dough. Knead well. Let rise in greased bowl
until double. Punch down. Make 2 loaves and let rise again. Bake at
350 degrees F for about 40 minutes.
Recipe by Betty (Bushnell) Frazier
MMMMM
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From
Ben Collver to
All on Wed Oct 4 11:10:40 2023
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Oatmeal Bread
Categories: Breads, Machine
Yield: 2 Lb loaf
1 1/4 c Water
3 tb Honey (64 g)
2 tb Butter (28 g)
3/4 c Quick-cook oats
1 3/4 ts Salt
3 3/4 c Bread flour (525 g)
2 tb Oat bran
2 tb Dry milk
2 ts Active dry yeast
Measure and add liquid ingredients to the bread pan.
Measure and add dry ingredients (except yeast) to the bread pan.
Use your finger to form a well (hole) in the flour where you will
pour the yeast.
Yeast must NEVER come into contact with a liquid when you are adding
ingredients.
Measure the yeast and carefully pour it into the well.
Snap the baking pan into the bread maker and close the lid.
Press the "Menu Select" button to choose the Basic setting.
Press the "Loaf Size" button to choose 1 lb, 1.5 lb, or 2 lb.
Press the "Crust Color" button to choose light, medium, dark or rapid
crust.
Press the "Start/Stop" button.
Note: This recipe is very similar to "Oatmeal Bread - Breadmaker" from
_Bread Machine Magic_, by Linda Rehberg and Lois Conway
MMMMM