Maple Oatmeal Bread
Yield
2 servingsPrep
50 minCook
40 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rolled oats
|
|
| 3 | tablespoons |
butter
cut into bits |
|
| 1 | cup |
water
boiling |
|
| 1 | cup |
milk
scalded |
|
| ⅓ | cup |
maple syrup
|
|
| 2 | teaspoons |
salt
|
|
| 2 | cups |
whole-wheat flour
|
|
| 1 | tablespoon |
yeast, active dry
|
|
| 1 | each |
eggs
beaten |
|
| 2 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rolled oats
|
|
| 45 | ml |
butter
cut into bits |
|
| 237 | ml |
water
boiling |
|
| 237 | ml |
milk
scalded |
|
| 79 | ml |
maple syrup
|
|
| 1E+1 | ml |
salt
|
|
| 473 | ml |
whole-wheat flour
|
|
| 15 | ml |
yeast, active dry
|
|
| 1 | each |
eggs
beaten |
|
| 473 | ml |
all-purpose flour
|
|
Directions
In a large mixing bowl, combine the rolled oats and butter.
Pour boiling water over and stir until butter melts.
Add scalded milk, maple syrup and salt. Let mixture cool slightly until warm to the touch (if using a thermometer, temperature should read 125 to 130 degrees).
Stir in whole-wheat flour, yeast and egg; beat vigorously with a wooden spoon until smooth.
Stir in enough all-purpose flour to make a stiff dough.
Turn out on floured board and knead, sprinkling surface with additional flour to prevent dough from sticking, until smooth and elastic, about 8 to 10 minutes.
Shape into a ball and place a lightly buttered bowl; turn to coat dough on all sides with butter.
Cover with a clean dry towel and let rise for 30 minutes.
Punch down dough and divide in half.
Shape into loaves and place in 2 greased 8½ by 8½ inch loaf pans.
Brush tops of loaves with melted butter.
Cover and let rise in a warm place until double in bulk -- about 35 to 45 minutes.
Bake in an oven preheated to 375℉ (190℃) for 35 to 40 minutes or until done.
Turn loaves out of pans and let cool on racks.
Makes 2 loaves.
