Our Best-Ever Oatmeal Bread

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* Exported from MasterCook *

 

Our Best-Ever Oatmeal Bread

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups boiling water

1/2 cup thick oat flakes (rolled oats)

2 tablespoons butter or margarine

1 1/4 teaspoons salt

2 tablespoons molasses or maple syrup

2 tablespoons honey

2 1/4 teaspoons instant yeast

1/4 cup Baker's Special Dry Milk

3 cups King Arthur Unbleached All-Purpose Flour -- (3 to 3 1/4)

1/2 cup Pecan Meal or Finely Diced Pecans or

Walnuts

 

 

Place the boiling water, oats, butter, salt, molasses or syrup, and honey into a

medium-sized bowl, stir, and let the mixture cool to lukewarm.

 

Mix the remaining dough ingredients (using the lesser amount of flour) with the

oat mixture, and knead – by hand, mixer, bread machine or food processor – until

you've made a soft, smooth dough. Add the extra flour (if necessary) while

you're kneading. Place the dough in a lightly greased bowl, cover it, and let it

rise for 1 hour; the dough should be doubled in bulk.

 

Gently deflate it, shape it into a log, and place it in a lightly greased 9 x

5-inch loaf pan. Cover the pan with lightly greased plastic wrap or a proof

cover, and let the loaf rise till it's crowned about 1 inch over the rim of the

pan.

 

Bake the bread in a preheated 350°F oven for 40 to 45 minutes, tenting it

loosely with aluminum foil if it seems to be browning too quickly. Remove it

from the oven when the internal temperature registers 190°F on an instant-read

thermometer. After 5 minutes, remove the loaf from the pan and allow it to cool

on a wire rack. Yield: 1 loaf.

 

Description:

" OK, we all agree: this is our #1 recipe for oatmeal bread. Sweeter

than most, it's moist and tender, perfect for both toast AND peanut

butter sandwiches. "

Source:

" www.KingArthurFlour.com "

S(Originally Appeared):

" "

Yield:

" 1 Loaf "

 

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Per Serving (excluding unknown items): 332 Calories; 23g Fat (59.4% calories

from fat); trace Protein; 35g Carbohydrate; trace Dietary Fiber; 62mg

Cholesterol; 2909mg Sodium. Exchanges: 4 1/2 Fat; 2 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0