Maple Oatmeal Breakfast Bread
Maple Oatmeal Breakfast Bread might be a good recipe to expand your morn meal recipe box. This recipe makes 16 servings with 201 calories, 6g of protein, and 4g of fat each. For 22 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 57 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. If you have bread flour, cinnamon, kosher salt, and a few other ingredients on hand, you can make it. It is brought to you by Sugar Dish Me. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is pretty good. Similar recipes include Maple-Oatmeal Cookies for Breakfast, Maple Pumpkin Oatmeal Breakfast Bars, and Maple Date-Nut Oatmeal Breakfast Squares.
Servings: 16
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
1½ cups bread flour
1 teaspoon cinnamon
1 tablespoon honey
1 tablespoon instant dry yeast
1 teaspoon kosher salt
2 tablespoons maple syrup
1 cup old fashioned oats
¼ cup unsalted butter
2 cups boiling water
4 cups whole wheat flour
Equipment:
plastic wrap
wooden spoon
loaf pan
bowl
oven
serrated knife
Cooking instruction summary:
In a large bowl, combine the boiling water, old fashioned oats, brown sugar, maple syrup, honey, butter, salt, and cinnamon. Stir, set the bowl aside, and let the oatmeal mixture cool to lukewarm.When the oat mix has cooled, stir in the yeast and then the flours with a sturdy wooden spoon until a shaggy dough forms.On a clean work surface, knead the dough for about 10 minutes, dusting the surface with bread flour occasionally if the dough gets too sticky. The dough will be smooth and a bit satiny.Form a ball and transfer the dough to a lightly greased bowl (butter, cooking spray, a bit of olive oil- whatever suits), cover the bowl loosely with plastic wrap and let the dough rise for 1 hour.Grease two 8½ X 4½ loaf pans (you can use a larger loaf pan but your bread won't be as tall). Divide the risen dough in half, shape into two loaves, and situate the dough in the prepared loaf pans. Cover each pan loosely with GREASED plastic wrap and let the dough rise for another hour, or until it's about an inch above the rim of the pan.Preheat the oven to 350.When the dough has risen, uncover and bake for 35 minutes.Remove the loaves from the oven when they are golden brown. Let the bread cool slightly before turning out of the pans. Slice with a sharp serrated knife to avoid smushing your pretty bread.This bread is best served warm, but it will keep, wrapped tightly, for up to a week (if it lasts that long).
Step by step:
1. In a large bowl, combine the boiling water, old fashioned oats, brown sugar, maple syrup, honey, butter, salt, and cinnamon. Stir, set the bowl aside, and let the oatmeal mixture cool to lukewarm.When the oat mix has cooled, stir in the yeast and then the flours with a sturdy wooden spoon until a shaggy dough forms.On a clean work surface, knead the dough for about 10 minutes, dusting the surface with bread flour occasionally if the dough gets too sticky. The dough will be smooth and a bit satiny.Form a ball and transfer the dough to a lightly greased bowl (butter, cooking spray, a bit of olive oil- whatever suits), cover the bowl loosely with plastic wrap and let the dough rise for 1 hour.Grease two 8½ X 4½ loaf pans (you can use a larger loaf pan but your bread won't be as tall). Divide the risen dough in half, shape into two loaves, and situate the dough in the prepared loaf pans. Cover each pan loosely with GREASED plastic wrap and let the dough rise for another hour, or until it's about an inch above the rim of the pan.Preheat the oven to 350.When the dough has risen, uncover and bake for 35 minutes.
2. Remove the loaves from the oven when they are golden brown.
3. Let the bread cool slightly before turning out of the pans. Slice with a sharp serrated knife to avoid smushing your pretty bread.This bread is best served warm, but it will keep, wrapped tightly, for up to a week (if it lasts that long).
Nutrition Information:
covered percent of daily need
