Maple Oatmeal Bread Recipes

MAPLE OAT BREAD

Steps:

• Place oats in a blender or food processor, cover and process oats for 6-7 seconds or until coarsely chopped. Transfer to a small bowl; add boiling water. Let stand until mixture cools to 110°-115°. In a large bowl, dissolve yeast in 1/3 cup warm water; add syrup, oil, salt, oat mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 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. Turn onto a lightly floured surface. Shape into a flattened 9-in. round loaf. Place in a greased 9-in. round baking dish. Cover and let rise until doubled, about 45 minutes. , Brush with egg white; sprinkle with oats. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.

MAPLE OATMEAL BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

FAVORITE MAPLE OATMEAL BREAD

Steps:

• In a large bowl, pour boiling water over cereal. Add the coffee, syrup, oil and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. , In a large bowl, dissolve yeast in warm water. Add the oat mixture, eggs, sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 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. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.

MAPLE OATMEAL BREAD

Steps:

• In bowl for standing mixer, pour boiling water over oats and soak for 1 hour.
• Sprinkle yeast over cooled mixture and mix.
• Add maple syrup, salt, oil, and 3 cups of flour and mix.
• Cover with plastic wrap and let rise for an hour.
• Move to mixer and mix on low while adding remaining flour, 1/2 cup at a time to form a smooth, elastic dough.
• Kneed with dough hook for 10 minutes.
• Divide into 2 pieces, put in oiled loaf pans and let rise about 45 minutes.
• While dough is rising, preheat oven to 350°F.
• Bake 40-50 minutes until golden brown.

MAPLE AND APPLE CIDER OATMEAL BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 1/2 x 4 1/2-inch loaf pan and line the bottom with parchment paper.
• Whisk apple cider, maple syrup, yogurt, applesauce, eggs, vegetable oil, vanilla extract, and maple extract together in a bowl until thoroughly combined. Mix in flour, oats, cinnamon, baking powder, baking soda, cardamom, salt, and nutmeg until incorporated. Fold in apples and walnuts. Pour batter into the prepared pan and tap the pan on the counter a few times to remove any air bubbles.
• Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 55 to 60 minutes. Allow bread to cool in the pan for 30 minutes. Gently run a knife around the edge of the pan to loosen and turn loaf out onto a wire rack to cool.

MAPLE OATMEAL BREAD (BREAD MAKER)

Steps:

• Place ingredients in the order recommended for your bread maker.
• Select basic bread setting.
• Check dough after 5 minutes of mixing and add 1-2 T four or water if needed.

MAPLE OATMEAL BREAD

Steps:

• Place in bread machine according to mfrs recommendation.
• Can make into rolls also.
• I usually butter the tops after taking out of the oven.

MAPLE OATMEAL BREAD

Steps:

• Cook the oats in the boiling water in a samll saucepan over medium heat until thickened, about 5 minutes.
• Scrape into the bowl of an electric mixer fitted with a dough hook and stir int he warm milk and Maple Syrup.
• Stir in the yeast and let sit until bubbly, about 5 minutes. Mix in 5 cups of flour and the salt and knead with the mixer on low speed.
• Add the remaining flour gradually until a dough forms and cleans the sides of the bowl. The dough should be soft, but not sticky and feel elastic to the touch.
• Place the douch in a large bowl, sprinkle with a little flour and cover with a clean kitchen towel.
• Let rise in a warm, draft free place until doubled in volume.
• Grease two 9x5 pans.
• Punch the air out of the dough and turn it onto a floured work table.
• Divide the dough in half and pat each piece into a rectangle.
• Fold each into thirds and again pat into a rectangle.
• Roll up from the short end like a jelly roll, pinch the seam closed.
• Place each, seam down into the loaf pan and cover with the kitchen towel.
• Preheat oven to 375°F.
• Let the loaves rise until doubled, 45 minutes to 1-1/2 hours depending on the warmth of the kitchen.
• Brush the tops with milk.
• Bake until browned and the loaves sound hollow when tapped on the bottom, 30-40 minutes.
• Remove and cool on a rack before slicing.