35 bread oat topping Recipes

unbleached flour, baking soda, baking powder, salt, wheat flour, oats , plus additional for top of loaves and baking stone, buttermilk or 2 cups sour milk (pour 2 tsp. of vinegar into a 2 cup. measuring cup fill the rest of the cup with milk- let stand 5 minut), egg

bread, flour (i use oat bran , but any kind will do), baking powder, room temp. or soft butter (any shortening will suffice), sugar (i use raw , but any sweetening will do = to 1/2 cup ), lemon zest (i like this but you can omit if you don tsp have on hand), eggs (either pre-scramble in a separate bowl or mix inside of bananas + mixture.), throw away ripe bananas (mine were starting to ferment. i had 3 medium black bananas), shredded coconut, coconut for top of bread dough ( ), coconut custard, coconut custard mix (i had an old mix kicking around, in a jell-o type box), milk (i use 2% when i use dairy. next time i ll use almond .)

water, plain yogurt, vegetable oil, oats, wheat germ, unprocessed natural bran, flour, brown sugar, yeast , fast acting, salt, eggs, wheat germ (for topping ) or oats (for topping)

whole meal flour, plain flour, oat bran, wheat germ, pinhead oats, brown sugar, salt, baking powder, baking soda, egg, buttermilk, just a little oatmeal for sprinkling on the top bread (optional)

quick oats or 1 1/8 cups old fashioned oats, sugar, cinnamon, nutmeg (optional), salt, milk, vanilla, egg, ripe bananas, mashed, coarsely chopped pecans, golden raisin (optional), crushed pineapple (reduce milk if add pineapple due to added moisture, optional, optional) (optional) or 1/4 cup pineapple tidbits (reduce milk if add pineapple due to added moisture) (optional), sugar (to create brulee topping) (optional) or 2 -4 tbsp brown (optional), toasted pecans (optional), sliced banana (optional)

quick oats or 1 1/8 cups old fashioned oats, brown sugar, cinnamon, salt, dried cranberries, coarsely chopped pecans, milk, vanilla, freshly grated orange zest (optional), egg, sugar (to create brulee topping) (optional) or 2 -4 tbsp brown (optional), toasted pecans (optional)

unsalted butter, all purpose flour, old-fashioned oats, sugar, chopped fresh rosemary, baking powder, baking soda, salt, ground black pepper plus additional for topping, buttermilk, egg white, beaten to blend

cold butter, cut into small pieces, all-purpose flour, brown sugar, ground cinnamon, quick cooking oats, white sugar, butter, softened, eggs, ripe bananas, mashed, buttermilk, vanilla extract, all-purpose flour, pumpkin pie spice, baking powder, ground cinnamon, chopped nuts (optional)

unsalted butter, sugar, water, ripe bananas, peeled, cut into 1/2-inch-thick rounds, unsliced loaf egg bread, ends trimmed , bread cut into 6 slices (each about 1 1/2 inches thick), milk (do not use low-fat or nonfat), eggs, ground cinnamon, vanilla extract, sliced almonds, toasted, golden brown sugar, quick-cooking oats, all purpose flour, maple syrup

directions here are for mixing the dough in a bread machine, but baking it in your oven. if you need different directions, just message me and i will send them to you. (am using my bread machine as kitchenaide is out of commission right now)., way i added more nutrition & flavor to this loaf was by soaking my grains overnight, then adding them to machine (original recipe does not call for added grains). using a 1 cup measuring cup, i filled it 3/4 of the way full with a mixture of brown rice flour, quinoa and barley flakes (looks like oatmeal)-i dumped that into a dish and added 1/2 cup of warm water, stirred it around, and let it sit (covered) overnight so that the grains could absorb the water. i ve been reading a lot about grain (and whole grain flour soaking) and so far, this seems to have served me well. you can use any combination of whole grains-this is just what i used. next day when i was ready to make bread, i did this, i set my machine on the dough (or manual) cycle and layered these ingredients in the bread machine in the following serving, warm water, molasses, sugar, kosher salt, lemon juice (bottled ok-it helps the yeast and helps crumb be less tender), oil, whole grain mix i created, rye flour, vital wheat gluten (flour), bread flour (i usually use just a speck over 2 & 1/2 cups), active dry yeast (yes, 6 tsp), also need, egg wash to brush on top (1 egg, beaten well with a pinch of salt and a tsp of water) & oat bran to sprinkle on top & make it pretty., once the ingredients are in , press start and let your machine run thru the dough cycle., once that s complete , remove dough divide it in half, shape it freeform (i just make a round loaf), place shaped loaves on parchment lined baking sheet. cover dough with plastic wrap and let it rise until almost double in size (about an hour in my kitchen). when dough nears the end of it s rising time, preheat the oven to 375o (i bake it at 365o, but i m a bit neurotic about bread)., once oven is heated , brush loaves with egg wash, dust them with oat bran, score/slash them about 1/4 deep and load them into oven., bake 375o for about 30-35 minutes until loaf sounds hollow when bottom is tapped (or for 38-40 minutes at 365o)., cool on wire rack .

yeast, nonfat dry milk powder, bread flour, gluten, oats, whole wheat flour, all-bran cereal, crumbled, wheat germ, bulgar wheat, flax seed, sea salt, honey, grapeseed oil, water, beaten egg (for top , optional), flax seed (for top , optional), oats (for top , optional), wheat germ (for top , optional)

vegetable cooking spray, frozen bread dough, thawed in refrigerator, egg white, water, toppings: all-purpose flour , caraway seeds, fennel seeds, poppy seeds, regular oats, sesame seeds

cooked bulgur (or other cooked whole grain, such as kasha, quinoa, brown rice, steel-cut oats, or grits), diced dried fruit, of your choice (apricots , currants, dates, cranberries, cherries, raisins, sultanas ( or a mixture), rolled oats (or dried muesli mixture), unsalted sunflower seeds (or flax seeds, sesame seeds, poppy seeds, or seed of your choice), very hot water, honey, salt, cinnamon or 2 tsp ginger or 2 tsp nutmeg, choose your favorite, instant yeast, bread flour, oil, for coating bowl, egg, sugar, for sprinkling on tops (turbinado, caster) (optional)

water, plain yogurt, oil, old fashioned oats or 1/2 cup quick-cooking oats, wheat germ, natural bran, all-purpose flour, light brown sugar, fast rising yeast, salt, eggs, wheat germ or oats, for topping

active dry yeast plus 1 1/2 tsp (two 1/4 oz envelopes), warm water plus 2 tbsp (110 degrees), honey plus 2 tsp, unsalted butter, melted, plus more for bowl and pans, all-purpose flour, plus more for surface and dusting, whole wheat flour, rye flour, coarse salt, cooked wheat berries, soaked bulgur, rolled oats, plus 2 tbsp for topping, flax seed, plus 1 tbsp for topping (coarsely ground ), sunflower seeds, plus 2 tbsp for topping, egg white

active dry yeast, very warm water (105 to 115 degrees f), more if necessary (18 1/2 oz) organic whole wheat flour, organic unbleached all-purpose flour, organic old-fashioned rolled oats, kosher salt, sponge starter, cool water ( 75 degrees f), honey, molasses, canola oil (or other vegetable oil), pecan pieces, toasted, rolled oats for topping, two 9 by 5-inch loaf pans , oiled

water, plain yogurt, vegetable oil, oats (old fashioned or quick cooking), wheat germ, unprocessed bran, all purpose flour, light brown sugar, quick rise instant yeast, salt, egg, wheat germ or oats for topping

unsalted butter, divided use, sugar, sugar, water, ripe bananas, peeled, cut into 1/2-inch-thick rounds, unsliced loaf egg bread, ends trimmed , bread cut into 6 slices (each about 1 1/2 inches thick), milk (do not use low-fat or nonfat), eggs, ground cinnamon, vanilla extract, sliced almonds, toasted, golden brown sugar, quick-cooking oats, all-purpose flour, maple syrup