Best 2 Oatmeal Yeast Bread Recipes
Indulge in the wholesome goodness of oatmeal yeast bread, a delightful fusion of hearty oats and the classic comfort of yeast-risen bread. With three tempting variations to choose from, this versatile recipe offers something for every palate.
Dive into the classic Oatmeal Yeast Bread, a timeless favorite that combines the nutty flavor of oats with the fluffy texture of yeast bread. For a sweet and indulgent treat, try the decadent Oatmeal Raisin Yeast Bread, where plump raisins dance amidst the hearty oats, adding bursts of sweetness with every bite. And for those seeking a savory twist, the savory Oatmeal Cheddar Yeast Bread awaits, where sharp cheddar cheese melts into the bread, creating a symphony of flavors that will tantalize your taste buds.
Each variation is meticulously crafted with step-by-step instructions, guiding you through the process of creating these delectable breads in the comfort of your own kitchen. Whether you're a seasoned baker or just starting your culinary journey, these recipes are designed to empower you with the knowledge and confidence to bake like a pro.
So, gather your ingredients, embrace the joy of baking, and embark on a culinary adventure that will leave your family and friends craving for more.
OATMEAL YEAST BREAD
WHEN this old-fashioned bread is baking, it reminds me of childhood and the warm, inviting aromas that greeted me when I got home from school. The light sweet flavor, crispy crust and hearty texture of this bread made for a special treat when Mom baked it for us. I hope I am leaving the same delicious memory for my family. -Gloria Murtha, West Mifflin, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, bring milk, water and shortening to a boil. Meanwhile, combine 2 cups oats, brown sugar and salt in a bowl. Add milk mixture; let stand until mixture reaches 110°-115°. In a small bowl, dissolve yeast in warm water; add to oat mixture. Add 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 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; divide in half. Shape into 2 loaves; transfer to greased 8x4-in. loaf pans. Cover and let rise until doubled, about 40 minutes. Brush with egg; sprinkle with remaining oats. Bake at 350° until golden, 35-40 minutes. Remove from pans; cool on wire racks.
Nutrition Facts : Calories 123 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 125mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
OATMEAL MOLASSES BREAD - NO YEAST QUICK BREAD
This is a dark "quick bread" that is fast and easy to prepare. Because it doesn't use yeast, you don't need to knead it or let it rise. Don't be put off by the long list of instructions. It's just that the recipe is very detailed. I am not a breadmaker and managed this recipe quite successfully. From Cooking Light, October 2002. This was published as part of an article pairing soup recipes with bread recipes. The "partner" for this recipe is Mexican Ham and Bean Soup, which is also delicious. This is also nice spread with a little butter for breakfast.
Provided by Gingernut
Categories Quick Breads
Time 50m
Yield 2 loaves, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Combine milk, oats, molasses and oil in a bowl.
- Measure flours by lightly spooning into measuring cups and levelling with a knife. As you may know, "scooping" flour will cause you to use too much.
- Whisk or sift together flours, sugar, salt, baking powder and baking soda.
- Add wet mixture to dry mixture and stir just until combined.
- Add raisins, stirring "until the dough pulls together in a shaggy mass". The original recipe suggests a wooden spoon for this.
- Split dough in half. With each half, turn out onto a floured surface and knead for 1 minute. Expect the dough to be sticky and wet. Form into a 6-inch round loaf and place on a baking tray sprinkled with cornmeal.
- Make 3, 1/4 inch deep, diagonal cuts across each loaf.
- Bake at 400°F for 20 minutes, then for 15 minutes more at 375°F These loaves will look browned before they are actually finished, so test for doneness by "knocking" on the bottom of the loaf. It will sound hollow when finished.
- Let stand about 15 minutes before slicing to serve.
Nutrition Facts : Calories 501.4, Fat 6.7, SaturatedFat 0.9, Sodium 861.8, Carbohydrate 101.7, Fiber 6, Sugar 26.5, Protein 11.6
Tips:
- Use fresh oats for the best flavor and texture.
- Be sure to grind the oats into a fine flour before using.
- For a more flavorful bread, use buttermilk or yogurt instead of water.
- If you don't have yeast, you can use baking powder or baking soda instead.
- Let the bread rise in a warm place for at least 1 hour before baking.
- Bake the bread at a high temperature for a crispy crust and a fluffy interior.
Conclusion:
Oatmeal yeast bread is a delicious and nutritious bread that is perfect for breakfast, lunch, or dinner. It is easy to make and can be customized to your own taste. Whether you like it plain, with butter, or with your favorite toppings, oatmeal yeast bread is sure to be a hit. So next time you're looking for a healthy and delicious bread to enjoy, give oatmeal yeast bread a try. You won't be disappointed!
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