SOFT OATMEAL COOKIES
These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire.
Provided by BITTERSWEET1
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 2h
Yield 24
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 218 calories, Carbohydrate 32.3 g, Cholesterol 35.8 mg, Fat 8.8 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 213.1 mg, Sugar 17.4 g
GRANDMA'S OATMEAL BREAD
My grandmother made this bread for special occasions, and it's remained a family favorite. The aroma of it always brings hungry appetites to the table. -Marcia Hostetter, Canton, New York
Provided by Taste of Home
Time 55m
Yield 2 loaves (8 slices each).
Number Of Ingredients 10
Steps:
- In a small bowl, combine the boiling water, butter, salt and sugar. Stir in oats; cool to lukewarm. In a large bowl, dissolve yeast in warm water. Stir in the molasses, brown sugar and 1 cup flour. Beat until smooth. Stir in oat mixture and enough remaining flour to make a stiff dough. , Turn out 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 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a ball. Cover and let rest for 10 minutes; Shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 30-35 minutes (cover loosely with foil if top browns too quickly). Remove from pans to wire racks to cool.
Nutrition Facts : Calories 247 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 307mg sodium, Carbohydrate 52g carbohydrate (13g sugars, Fiber 2g fiber), Protein 6g protein.
BANANA OATMEAL BREAD
This is an old family recipe, and it is very moist!
Provided by Carolyn
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and set aside.
- Cream together the shortening and sugar. Add eggs and vanilla; beat until fluffy.
- Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended.
- Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 41.5 g, Cholesterol 31.4 mg, Fat 10.1 g, Fiber 2 g, Protein 3.7 g, SaturatedFat 2.6 g, Sodium 217.2 mg, Sugar 24.6 g
OATMEAL BREAD
I have been making this recipe since my daughter was small. I love to serve it warm with home-made strawberry or blackberry jam. So yummy. Makes great sandwiches too.
Provided by Mysterygirl
Categories Yeast Breads
Time 2h40m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 12
Steps:
- Soften yeast in the warm water.
- Combine the boiling water, 1 cup oats, molasses, butter and salt.
- Cool to lukewarm.
- Stir in 2 cup of the flour, beat well.
- Add the softened yeast and 2 beaten eggs, beat well.
- Stir in enough of the remaining flour to make a soft dough.
- Turn out onto a lightly floured surface and knead until smooth and elastic about 8-10 minutes.
- Shape into a ball.
- Place in a lightly oiled bowl, turning once to grease the surface of the dough.
- Cover and let rise in a warm place until double (about 1 hour).
- Punch dough down, turn out onto a lightly floured surface.
- Divide dough in half and cover with the bowl.
- Let rest 10 minutes.
- Coat 2 well greased loaf pans with about 2 Tbsp of rolled oats per pan.
- Shape dough into loaves.
- Place the loaves into the pans.
- Cover and let rise in a warm place until double (about 30- 45 minutes).
- Mix the beaten egg white with the tablespoon of water.
- Brush the tops of the loaves with this mixture.
- Sprinkle the tops of the loaves with a few more rolled oats.
- Bake at 375°F till done, about 40 minutes.
- Cover loosely with foil during the last 15 minutes if the tops are browning too quickly.
- Remove from pans and cool on a rack.
OATMEAL BREAD
Easy Homemade Oatmeal Bread made with rolled oats, whole wheat flour and sweetened with honey.
Provided by Lauren Allen
Categories Appetizer Breakfast side course
Time 4h
Number Of Ingredients 10
Steps:
- Add oats and butter to the bowl of a stand mixer or large mixing bowl. Heat milk to a simmer and pour on top, stirring to combine. Set aside for about 1.5 hours. Mixture should be at room temperature.
- Add honey, warm water, instant yeast, and salt to the bowl and stir well to combine. Add the whole wheat flour and mix on medium-low speed until combined. Add the all-purpose flour, a little at a time, until the dough begins to pull away from the sides of the bowl. Only add enough flour to make a dough that is soft, and not overly sticky (don't add too much flour!). Knead for a few minutes until smooth and elastic and scrape down the sides and bottom of the bowl as needed.
- First Rise: Transfer dough to a greased bowl and cover with a dish towel or plastic wrap. Allow to rise until double in size, about 1 hour.
- Punch down the dough and divide into two equal pieces. Shape into loaves and place in two lightly greased loaf pans. Make egg wash and gently brush some over the top of each loaf. Sprinkle a small handful of dry oats on top.
- Second rise: Cover with a well greased piece of plastic wrap gently laid on top and let rise in a warm place until risen about 1 inch over the loaf pans, 45 minutes to 1 hour. Carefully peel off the plastic wrap.
- Bake at 350 degrees for 30 - 40 minutes. Loaves are done when tapping lightly on the tops produces hollow sound (or when instant read thermometer registers 200° F). Cool for 15 minutes on wire rack, then turn out of pans and cool completely.
Nutrition Facts : Calories 1157 kcal, Carbohydrate 192 g, Protein 40 g, Fat 35 g, SaturatedFat 19 g, Cholesterol 79 mg, Sodium 2080 mg, Fiber 28 g, Sugar 82 g, ServingSize 1 serving
OATMEAL QUICK BREAD
This is a super easy, slightly sweet, tender bread with a delicate oatmeal flavor. The recipe doubles easily -- make extra to toast for breakfast the next day!
Categories Good Housekeeping recipe bread oatmeal breakfast brown sugar
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease 8 1/2" by 4 1/2" or 9" by 5" loaf pan. In large bowl, combine milk and 1 cup oats; let stand 5 minutes.
- To oat mixture, add eggs, margarine or butter, and brown sugar; mix well, making sure there are no lumps of brown sugar. Stir in flour, baking powder, and salt just until blended.
- Spoon batter into loaf pan. Sprinkle top with remaining oats. Bake 55 to 60 minutes in 8 1/2" by 4 1/2" pan (bake 35 to 40 minutes in 9" by 5" pan) until toothpick inserted in center of loaf comes out clean. Cool bread in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack.
Nutrition Facts : Calories 225 calories
SOFT OATMEAL BREAD
My husband loves to make this bread. With its mild oat taste and soft texture, it's sure to be a hit with the whole family. Slices also are delicious toasted for breakfast. -Nancy Montgomery, Plainwell, Michigan
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (2 pounds, 20 slices).
Number Of Ingredients 8
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 1-2 tablespoons of water or flour if needed)., Freeze option: Securely wrap cooled loaf in foil and then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 127 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
OATS 101 AND OATMEAL SANDWICH BREAD
Steps:
- Grease two 8 x 4 inch loaf pans.Place oats, sugar, and butter in a large bowl. Pour boiling water over the top. Stir until combined, then let cool for 20 minutes or so, stirring occasionally. In the bowl of an electric mixer, stir flour, yeast, salt, and dry milk. Pour in oatmeal mixture. Use the paddle attachment to combine. Switch to the dough hook and knead dough until smooth, about 5 minutes. (You can knead by hand as well on a lightly floured surface.) Shape dough into a ball and place in an oiled bowl. Cover with an oiled piece of plastic wrap. Let dough rise for about 1 hour until doubled in size. Divide dough in half, shape into loaves, and place in prepared pans. Cover with oiled plastic wrap and let rise another hour. The dough should come to about 1 inch over the edge of the pan. Preheat oven to 350ºF. Use a fork to whisk egg and water. Brush over the loaves, sprinkle with oats. Bake for 35 minutes or so until golden. Run a knife along the edge of the pans and remove the bread. Cool on a wire cooling rack. To freeze, let the bread cool completely. Wrap in foil, then place in a freezer zip-top bag. Defrost at room temperature.
SOFT OATMEAL DINNER ROLLS RECIPE
Looking for something a little different yet delicious to go with dinner tonight? Try my soft oatmeal dinner rolls! They go great with just about anything!
Provided by Mindee
Categories Bread
Time 35m
Number Of Ingredients 7
Steps:
- In the bowl of a mixer fitted with a dough hook, dissolve the brown sugar and yeast in the warm water. Allow to stand and get foamy for 5 minutes.
- While waiting for the yeast, process the quick cooking oatmeal in a blender or food processor until it is only a little bit coarser than regular flour.
- When the yeast is ready, mix in the butter, salt, processed oatmeal and 2 cups of the flour. Once this is all mixed in your dough will be really sticky and not form a ball
- Add more flour a 1/4 cup at a time with the mixer running until the dough begins to come together and clean the sides of the bowl. (Refer to the pictures in my post). I usually only have to add an additional 1/2 cup of flour, if you live in a more humid place you may need a little more.
- Knead the dough at a medium speed for 3 minutes. After 3 minutes the dough should only be slightly stick and will have cleaned the sides of the bowl well.
- Remove the dough hook and cover the bowl with a dish towel. Let the dough rise until doubled. This should take 45 minutes to an hour.
- Dump risen dough out onto a lightly floured surface and divide it up into 15 pieces. Shape these pieces into balls and place them in a 9x13 baking dish that has been sprayed with non-stick cooking spray. Cover with a towel and allow them to rise until doubled (30-45 minutes)
- Preheat the oven to 375 degrees and bake the rolls for 15-20 minutes. The tops should be golden brown and rolls will sound hollow when thumped. Run a cube of butter over the tops of the hot rolls if desired.
Nutrition Facts : ServingSize 2 Rolls, Calories 353 calories, Sugar 5.2 g, Sodium 504.6 mg, Fat 7.2 g, SaturatedFat 4.4 g, TransFat 0 g, Carbohydrate 60.2 g, Fiber 3.9 g, Protein 8.8 g, Cholesterol 17.4 mg
SOFT & SWEET HONEY OAT BREAD
Honey Oat Bread recipe made with part whole wheat flour, honey, milk and oats. It's one of my favorite homemade bread recipes!
Provided by Jessica & Nellie
Categories bread
Time 2h30m
Number Of Ingredients 10
Steps:
- In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.
- In a small bowl, or a two cup measuring cup, warm the milk so that it's hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.
- Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough. Knead in the mixer, with the dough hook attachment, for 7-10 minutes, until the dough is smooth and elastic (if you're making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient). If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon (5 ml) at a time, to soften it up.
- Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1/2 to 1 hour.
- Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan and brush the top with the warmed honey and sprinkle with the oats. Allow loaf to rise in a slightly warm location until doubled, about 1/2 hour. (It's winter so I find my bread rises best in the oven- I turn the oven on 350 for a minute or two, then turn it off. Place loaf on the oven rack with the light on. You can see my set-up in the picture below.)
- When dough has doubled, preheat oven to 350 degrees (180 C). (I just leave the dough in the oven while preheating.) Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees. Transfer to a wire cooling rack and allow to cool completely before serving.
Nutrition Facts : ServingSize 1 g, Calories 198 kcal, Carbohydrate 37 g, Protein 5 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 318 mg, Fiber 2 g, Sugar 9 g
BREAD MACHINE - OATMEAL BREAD RECIPE
This classic oatmeal bread machine recipe is perfect for great tasting lunch sandwiches... and oatmeal bread adds some healthy oatmeal into your family's diet. Because this recipe does not contain any overpowering spices, this classic oatmeal bread can be used for huge variety of lunch sandwiches such as ham & cheese sandwiches, chicken salad sandwiches, roast beef sandwiches, etc. Please visit Bread Dad (BreadDad.com) for more great bread recipes.
Provided by Bread Dad
Categories Breakfast Lunch Sandwich
Time 3h5m
Number Of Ingredients 14
Steps:
- Bread machine settings - 1.5 or 2 pound loaf, light color and "basic" bread setting
- Unplug the bread machine & then remove the bread pan.
- Add all ingredients starting with the milk into the bread machine "bucket" (loaf pan). Make sure the yeast is last and does not touch the milk or salt. Some people like to make a small "divot" on top of the flour in order to hold the yeast in one spot before the machine starts.
- Place the bread pan (with ingredients) back into the bread machine.
- Plug in bread machine. Enter the correct settings (for either 1.5 lb or 2 lb loaf version) and press the "start" button.
- Optional - After the bread machine has finished kneading and before the baking cycle commences, sprinkle some old fashioned oatmeal flakes on top of the bread dough.
- When the bread machine has finished baking the bread, unplug the bread machine. Remove the bread and place it on a cooling rack. Use oven mitts when removing the bread machine container (bread loaf pan) as it will be very hot!
- In our Sunbeam bread machine, the baking takes about 3 hours for a 2 pound bread loaf (and 2:53 hours for a 1.5 lb bread loaf) at the light color & basic bread settings. However, some machines can differ and you don't want to be away from home when the bread machine "finished" alarm goes off! Your bread machine should show you the length of the baking time after you have entered the settings into the machine. This will allow you to know when to be in the kitchen in order to remove the bread.
- Before using your bread machine, you should read the bread machine manufacturer's instructions in order to use the bread machine effectively and safely.
Nutrition Facts : ServingSize 1 Slice, Carbohydrate 25 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 10 mg, Sodium 207 mg, Fiber 1 g, Sugar 6 g, Calories 155 kcal
HOMEMADE OATMEAL BREAD
Steps:
- Gather the ingredients.
- Mix the oats and whole wheat flour in a bowl.
- Add the boiling water and stir.
- Stir in the honey, molasses, if using, oil, and salt and let cool, about 1/2 hour.
- In a small bowl, mix the warm water with the yeast and a pinch of sugar, stirring to dissolve yeast. Place in a warm spot for about 10 minutes until foam forms on the top of the mixture.
- Add the yeast to the oat mixture and mix well.
- Start adding the all-purpose flour 1/2 cup at a time until a firm dough forms.
- Turn out on a lightly floured board and knead 4 to 5 minutes, until the dough is elastic and somewhat smooth.
- Form the dough into a ball and place in a clean, oiled bowl, turning once to coat.
- Cover the bowl with plastic wrap and place in a warm spot (70 to 85 F) until doubled in bulk, about 1 hour.
- Shape the bread into a sandwich loaf and place it in the pan.
- Spray the top of the loaf with water and sprinkle oatmeal or other desired topping on the bread.
- Cover with a towel and let rise until almost double. (If steaming your bread, skip to the steaming instructions.)
- Meanwhile, heat your oven to 450 F for 1/2 hour; if using a baking stone, heat for 1 hour.
- Slash the top of the loaf with a sharp razor blade.
- Place the loaf pan in the oven and turn down to 400 F. Bake for 30 to 40 minutes, or until the bread's internal temperature reaches 190 F.
- Let the bread cool for about 1 hour or so before serving.
- Place an old roasting pan on the rack below the baking stone (if using) or the rack below where the loaf pan will go. After you put the bread in the oven, fill the roasting pan with 2 cups of boiling water.
- Using a squirt bottle, spray water on the sides of the oven two or three times within the first 5 minutes of baking.
- Turn the oven down to 400 F and bake for 30 minutes or more, until the internal temperature of the bread reaches 190 F.
- Bread steams itself dry, so let the loaf cool for at least 2 hours before slicing or it may seem gummy inside.
- Enjoy!
Nutrition Facts : Calories 141 kcal, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, Sodium 129 mg, Sugar 2 g, Fat 2 g, ServingSize 1 loaf (10 servings), UnsaturatedFat 0 g
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5/5 (3)Calories 156 per servingTotal Time 4 hrs 20 mins
- In a large bowl combine milk, honey or brown sugar, yeast, and salt, stirring to dissolve yeast. Let stand for 5 minutes.
- Add bread flour, egg, and oil to yeast mixture. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 3 minutes, scraping side of bowl occasionally. Using a wooden spoon, stir in whole wheat flour and the 1/2 cup oats until combined. Cover and let rise in a warm place until double in size (45 to 60 minutes).
- Lightly coat a 9 x 5 x 3-inch loaf pan with nonstick cooking spray. Stir down dough and spoon into prepared loaf pan. Cover and let rise in a warm place until double in size (about 30 minutes). If desired, lightly brush top of loaf with water and sprinkle with additional rolled oats.
- Preheat oven to 350°F. Bake about 40 minutes or until bread is golden brown and sounds hollow when lightly tapped. Immediately remove bread from pan. Cool on a wire rack.
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- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess., To make the dough: In a large mixing bowl, or in the bowl of a stand mixer, mix together all of the ingredients to form a rough, shaggy dough.
- Knead the dough, by hand or mixer, until it's springy though still somewhat soft, about 5 to 7 minutes. The dough may feel quite sticky at the beginning; don't be tempted to add more flour, as additional flour will make the loaf dry. If you're kneading by hand, try kneading on a lightly greased work surface rather than a floured surface.
- Place the dough in a lightly greased bowl, cover, and allow it to rise at room temperature for 1 hour; it'll become quite puffy, though it may not double in bulk. If your kitchen is particularly cold (below 65°F), place the bowl of dough in your turned-off oven with the oven light on.
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- 1. In a large mixing bowl, or in the bowl of an electric mixer combine boiling water, oats, maple syrup, butter and salt.
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- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess., In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough.
- Want to make this dough with the help of your bread machine? See "tips," below. , Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk., Gently deflate the dough, and transfer it to a lightly oiled work surface.
- Shape it into an 8" log., Place the dough in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan with loosely with lightly greased plastic wrap, and allow the dough to rise for 45 minutes to 1 hour, until it's crested 1" to 2" over the rim of the pan.
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