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Thursday, April 2, 2015

Old-fashioned Oatmeal Bread

Have I told you I love home made bread and love making it?? Well I do. The smell of fresh baked bread is the best smell in baking world, well beside's chocolate... This is an easy bread to make, it can be done in a bread machine if you are like me. once in a while I just don't feel like messing with all that dough! But if you would rather do it the old fashioned way, by all means do that!! If you are going to use a bread machine, please follow the instructions for your machine!!


1 1/3 cups boiling water
1 cup old-fashioned rolled oats
1/4 cup vegetable oil
1/4 cup molasses
2 3/4 cups Unbleached All-Purpose Flour
2 teaspoons instant yeast
1 1/2 teaspoons salt
1/4 cup  nonfat dry milk


1) Combine the boiling water, oats, oil, and molasses in a large bowl, or in the bucket of your bread machine set on the dough cycle. Stir, and allow to cool until barely warm, about 15 to 20 minutes.

2) Add the remaining ingredients and mix and knead them — by hand, mixer, or bread machine — to form a soft, slightly sticky, craggy dough.

3) Cover the bowl, and allow the dough to rise until it's puffy though not necessarily doubled in bulk, about 1 1/2 hours. If you're using a bread machine, allow the machine to complete its dough cycle.

4) Turn the dough out onto a lightly greased or floured work surface. Shape it into a log, and place it in a well-greased 8 1/2" x 4 1/2" loaf pan. Cover the pan with plastic wrap and allow the bread to rise for 45 to 60 minutes. When fully risen, the crown of the bread should be about 1" above the rim of the pan.

5) Remove the plastic, and bake the loaf for about 35 minutes in a pre-heated 350°F. A digital thermometer will register at least 190°F when inserted into the center. This bread can brown quickly, so check during the baking time and tent it lightly with foil if needed.

6) Remove the loaf from the oven, turn it out of the pan, and cool it on its side on a rack. The bread is delicate coming out of the oven, and setting it upright on the rack may cause it to sag.

7) Allow the bread to cool completely before slicing. This bread makes excellent toast, peanut butter-banana sandwiches, turkey clubs, or any kind of sandwich. It's also yummy just sliced and spread with butter and jam.

Yield: 1 loaf, 16 slices.

Calories 130 Sodium 260 mg
Total Fat 2 g Potassium 0 mg
Saturated 0 g Total Carbs 25 g
Polyunsaturated 0 g Dietary Fiber 3 g
Monounsaturated 0 g Sugars 5 g
Trans 0 g         Protein 4 g
Cholesterol 0 mg  
Vitamin A 0% Calcium 2%
Vitamin C 0% Iron 0%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Source: King Flour

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