Toasted Oat Oatmeal Bread |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
|
I found this in a Pillsbury Bread Baking booklet and it quickly became my family's favorite recipe for oatmeal bread, delicious for toasting and sandwiches. I have even wrapped loaves up in pretty cellophane or plastic wrap and given them as gifts! I don't always add the oatmeal topping, but it makes for a prettier loaf. Ingredients:
5 1/2-6 cups bread flour or 5 1/2-6 cups all-purpose flour |
1 cup old-fashioned oatmeal, toasted |
1/2 cup sugar |
2 teaspoons salt |
2 (1/4 ounce) packages active dry yeast |
2 cups milk |
1/4 cup butter or 1/4 cup margarine |
1 egg |
1 tablespoon water |
1 egg white |
1 tablespoon old-fashioned oatmeal |
Directions:
1. Toast the 1 cup oatmeal by spreading in a cake pan and placing in a 375 degree oven for 8 to 10 minutes, or until light brown.
2. In large bowl, combine 2 cups flour, toasted oatmeal, sugar, salt and yeast; blend well.
3. In small saucepan, heat milk and butter or margarine until very warm (120 to 130 degrees F.).
4. Add warm liquid and egg to flour mixture.
5. Using a mixer, blend at low speed until moistened; beat 3 minutes at medium speed.
6. Stir in an additional 3 1/4 to 3 1/2 cups flour until dough pulls cleanly away from sides of bowl.
7. Turn out dough on floured surface and knead in 1/4 to 1/2 cup more flour until dough is smooth and elastic, about 10 minutes.
8. Place dough in greased bowl; cover loosely wth plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 40 to 60 minutes.
9. Punch down dough and divide in half. Shape into two loaves by patting dough out into 14 x 7 rectangular shape and rolling up, starting with shorter side. Pinch edges firmly to seal.
10. Place seam side down in two greased 8x4 or 9x5 loaf pans. Cover; let rise in warm place until dough fills pans and tops of loaves are about 1 inch above pan edges, about 30 to 40 minutes.
11. Heat oven to 375 degrees F.
12. In small bowl, combine water and egg white; beat slightly. Carefully brush on loaves; sprinkle with 1 tablespoons old fashioned oatmeal.
13. Bake for 25 to 35 minutes or until loaves sound hollow when lightly tapped.
14. Remove from pans immediately; cool on wire racks.
|
|