Food recipes
Sunset Magazines Irish Oatmeal Bread
Sunset Magazines Irish Oatmeal Bread Ingredients: water, bottled, generic oats salt, table oil, olive, salad or cooking sugars, brown sugars, granulated leavening agents, yeast, baker's, active dry water, bottled, gen...
Sunset Magazines Irish Oatmeal Bread
Ingredients:
water, bottled, generic
oats
salt, table
oil, olive, salad or cooking
sugars, brown
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
Combine the first 5 ingredients in the bowl of a stand-up mixer, and let stand 25 minutes.
Dissolve granulated sugar and yeast in warm water; let stand 5 minutes or until foamy.
Add to oat mixture.
Lightly spoon flours into dry measuring cups; level with a knife.
Gradually add flour to oat mixture.
Beat at medium speed until well blended.
Turn dough out onto a floured surface.
Knead until smooth and elastic (about 8 minutes); add enough of the flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size.
(Gently press two fingers into dough.
If indentation remains, dough has risen enough.)
Punch dough down; cover and let rest 5 minutes.
Divide in half.
Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 14 x 8-inch rectangle on a floured surface.
Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
Place each loaf, seam sides down, in a 9-inch loaf pan coated with cooking spray.
Cover and let rise 30 minutes or until doubled in size.
Preheat oven to 350 degrees .
Bake at 350 degrees for 45 minutes or until loaves are browned on bottom and sound hollow when tapped.
Remove from pan, and cool on wire racks.
Ingredients:
water, bottled, generic
oats
salt, table
oil, olive, salad or cooking
sugars, brown
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
Combine the first 5 ingredients in the bowl of a stand-up mixer, and let stand 25 minutes.
Dissolve granulated sugar and yeast in warm water; let stand 5 minutes or until foamy.
Add to oat mixture.
Lightly spoon flours into dry measuring cups; level with a knife.
Gradually add flour to oat mixture.
Beat at medium speed until well blended.
Turn dough out onto a floured surface.
Knead until smooth and elastic (about 8 minutes); add enough of the flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size.
(Gently press two fingers into dough.
If indentation remains, dough has risen enough.)
Punch dough down; cover and let rest 5 minutes.
Divide in half.
Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 14 x 8-inch rectangle on a floured surface.
Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
Place each loaf, seam sides down, in a 9-inch loaf pan coated with cooking spray.
Cover and let rise 30 minutes or until doubled in size.
Preheat oven to 350 degrees .
Bake at 350 degrees for 45 minutes or until loaves are browned on bottom and sound hollow when tapped.
Remove from pan, and cool on wire racks.