Light Oat Bread Recipes

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LIGHT OAT BREAD



Light Oat Bread image

Bread machine recipe.

Provided by LITSTER5

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 7

1 ¼ cups water
2 tablespoons margarine
1 teaspoon salt
3 cups all-purpose flour
½ cup rolled oats
2 tablespoons brown sugar
1 ½ teaspoons active dry yeast

Steps:

  • Add ingredients to bread machine pan in order recommended by your manufacturer. Use regular light setting.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 28.6 g, Fat 2.3 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 216.2 mg, Sugar 2.3 g

FLUFFY, LIGHT HONEY OATMEAL BREAD



Fluffy, Light Honey Oatmeal Bread image

This is probably my favorite bread in my collection. An adaptation from my grandmother's recipe to better fit our busy life-styles using instant or quick-acting yeast and letting my stand mixer and dough hook do all of the work. Light, fluffy, moist and flavorful, I think it will become one of your favorites, too. I love it's...

Provided by Family Favorites

Categories     Other Breads

Time 45m

Number Of Ingredients 8

4 1/2 cups flour
1 cup + 3 tb. oatmeal
2 packets red star quick rise yeast (instant)
2 1/4 tsp. salt
1 1/2 cups milk
1/3 cup lukewarm water
3 tb. butter, softened
1/3 cup honey (a natural preservative which will keep your bread fresh and moist.)

Steps:

  • 1. In bowl of a stand mixer, combine oats, flour, yeast and salt. In a 2 cup measuring cup, warm milk in microwave until hot, but NOT boiling. Add butter. Stir to melt. Stir in lukewarm water and honey. ( I slightly warmed my honey to make it easier to pour.)
  • 2. Pour the milk mixture into the flour mixture. Mix with dough hook until incorporated, scraping sides of bowl if necessary. On setting 2 of a KitchenAid mixer, knead for 5 minutes. If dough climbs the dough hook excessively, add flour 1 TB. at a time until dough cleans sides and bottom of bowl. You want it to be slightly sticky, not gooey. It's ok if it climbs the hook, as long as the dough cleans the sides and bottom of the bowl. (You want it to be a little sticky to the touch because the dough will pick up more flour later when you shape your loaves.)
  • 3. Place dough in buttered bowl, turning once to coat. Cover loosely with sprayed saran wrap. Place in a warm, draft-free area until doubled in size. (About an hour... depends on temp.) I like to turn my oven on to 200 degrees and place the covered bowl on a hot pad on top of the stove.
  • 4. When doubled, dust counter lightly with flour, 2-3 TB. should do. Punch your beautiful, fluffy dough down, then fold in half 2-3 times, pressing out the air bubbles. Divide dough in half and form loaves. (If your new to bread making, take a minute to learn "how to shape bread loaves" online. There are some great YouTube videos as well that give great tips. It's a really important step for beautiful looking loaves.) Place in two 8 1/2 x 4 1/2 buttered or sprayed loaf pans. https://www.youtube.com/watch?v=859Wn3RIJrI
  • 5. Lightly grease top of loaves with a little very soft butter and cover loosely with sprayed saran wrap. Let rise until loaf is 1-1 1/2 " above pan. Rising too much will produce a very airy bread that won't slice well. Rising too little, will produce a dense, heavy loaf. Again, somewhere around 45-60 minutes, depending on the temp of your kitchen.
  • 6. When 1-1 1/2" above pan, bake at 350 degrees for 30-40 minutes. Watch closely since every oven is different. To know if it's done, I remove one of the loaves from the oven and tilt it into my hot pad covered hand. Just tilt it, don't remove it from the pan. Look at the bottom. If it's a nice golden brown, it's ready. If it's still pale-looking, return it to the oven for a few minutes and repeat. (If you take it out when it's not golden, it will not be sturdy enough to hold the bread up when you cool on wire racks.)
  • 7. When the bottom is a golden brown, remove immediately from pans and cool completely on wire racks. Don't cut for a few hours, or you won't get nice slices. (Sometimes, I even wait until the next day.) Brush tops of loaves with a little melted butter. Enjoy!

IRISH OATMEAL BREAD



Irish Oatmeal Bread image

Provided by Coleen

Number Of Ingredients 11

1 cup + 2 tablespoon boiling water
1 cup steel-cut oats, not quick-cooking
1/2 tablespoon salt
1 1/2 tablespoons butter
1 1/2 tablespoons light brown sugar
Pinch of granulated sugar
1 teaspoon package instant yeast, 2 1/4-oz pkg
1/4 cup warm water, 100° to 110°
1 1/2 cups all-purpose flour, divided
1 1/2 cups whole wheat flour
Cooking spray

Steps:

  • Combine the first 5 ingredients (boiling water through light brown sugar) in the bowl of a stand mixer, and let stand 25 minutes.
  • Dissolve the granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to the oat mixture. Combine 1 1/4 cups of the all-purpose flour and all of the whole wheat flour. Gradually add the flours to the oat mixture. Beat at medium speed until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes), adding enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands if necessary (dough will still feel moist).
  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover with plastic wrap, then a clean kitchen towel, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
  • Punch the dough down; cover with plastic wrap and let rest 5 minutes. Roll the dough into a 14 x 8-inch rectangle on a floured surface. Roll up the rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch the seam to seal. Place the loaf, seam side down, in a 9-inch loaf pan coated with cooking spray. Cover with plastic wrap and let rise 30 minutes or until doubled in size.
  • Preheat oven to 350º.
  • Uncover dough and bake at 350º for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan, and cool on a wire rack.

OAT BREAD



Oat Bread image

Make and share this Oat Bread recipe from Food.com.

Provided by WonderMima

Categories     Yeast Breads

Time 1h30m

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 8

2 cups milk, warm
1 tablespoon yeast
2 tablespoons brown sugar
1 egg
1 1/2 teaspoons salt
1 cup rolled oats
5 1/4 cups flour
1 teaspoon butter

Steps:

  • In a medium sized mixing bowl mix warm milk, yeast, brown sugar, egg, salt and rolled oats.
  • Mix in 3 cups flour until well blended. This is a sponge. Allow to sit for 30 minutes until bubbly.
  • Add the remainig flour, knead 5 minutes.
  • Allow to rise until doubled. Punch down.
  • Shape into a loaf and allow to rise again in a large loaf pan. Bake at 350° for 45-50 minutes.
  • The top will be a nice medium brown. Melt 1 tsp butter over the top. Remove from the pan and allow to cool on the counter.
  • Slicing piping hot bread will allow the moisture to escape the loaf through steam, so unless you plan to eat the whole thing right then, be patient and allow your loaf to cool before enjoying.

Nutrition Facts : Calories 542.8, Fat 6.5, SaturatedFat 2.9, Cholesterol 44.1, Sodium 643.9, Carbohydrate 101.8, Fiber 4.8, Sugar 4.9, Protein 17.6

CROWD PLEASING LIGHT OAT BREAD (BREAD MACHINE)



Crowd Pleasing Light Oat Bread (Bread Machine) image

Make and share this Crowd Pleasing Light Oat Bread (Bread Machine) recipe from Food.com.

Provided by KitchenManiac

Categories     Yeast Breads

Time 3h5m

Yield 1 1/2 pound loaf

Number Of Ingredients 7

1 1/4 cups water
2 tablespoons margarine
1 teaspoon salt
3 cups all-purpose flour
1/2 cup rolled oats
2 tablespoons brown sugar
1 1/2 teaspoons active dry yeast

Steps:

  • Place all the ingredients in the order listed or according to the bread machine manufacturers.
  • Select the light setting.

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