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Check out Linda's Bread Making Hints:
Secrets to using the bread machine,
About yeast in bread making,
Sourdough Starter, and
Quick Breads.
More great
Bread Recipes,
Sourdough Bread Recipes and
Quick Bread Recipe for all your bread making.
Oatmeal Bread
Recipe Type:
Yeast Bread,
Molasses
Yields: 1 large loaf
Cook time: 40 minutes
Ingredients:
1/2 cup uncooked old-fashioned oatmeal
1 tablespoon vegetable oil
2 tablespoons
molasses
1 tablespoon granulated sugar
1 1/2 teaspoons salt
1 cup boiling water
3 cups bread
flour
3 teaspoons instant active dry
yeast (I use
SAF Instant Active Dry Yeast)
Preparation:
Put the oatmeal, vegetable oil, molasses, sugar, and salt in the pan of the bread machine; add boiling water. Allow to stand for 30 minutes or until mixture has cooled to warm.
Add the flour and yeast. Select dough setting and press start. Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you
think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a
tablespoon at a time).
When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover and let rest for 10 minutes.
After resting, turn dough bottom side up and press to flatten. Shape dough into a loaf and place in a loaf pan that's been coated with cooking spray.
Cover and place in a warm spot to rise for approximately 30 minutes or until doubled.
Oven Rising: Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make
it a great environment for rising bread. If you can't comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit.
Cool or Refrigerator Rise: If I don't have the time to wait for the rise to finish or I know that I will be interrupted before the
completed rise, I do a cool rise. A cool rise is when the dough is place in the
refrigerator and left to rise slowly over night approximately 8 to 12 hours. I
usually do this after the first rise and the dough has been shaped into a loaf.
Preheat oven to 350 degrees F.
Bake for 35 to 40 minutes or until loaf sounds hollow when tapped. (A good check is to use an instant
digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.)
Remove from oven and cool on a bread rack for about 10 minutes. Remove from pan.
 This
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Thermapen Thermometer.
Makes one 1 1/2-pound loaf.
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