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Monday, January 21, 2013

Maple Oatmeal Bread

  • A friend recently baked this bread and posted it on Facebook.  I took one look at it and immediately got in the mood to make bread.  Today I have the day off, and it is foggy and cold and a good day to stay inside and bake.  I made up this recipe along with the roasted tomato and red pepper soup with meatballs recipe that I also posted today.  Dinner is going to be yummy!
  •  3/4 cup boiling water
  • 1 cup old-fashioned oats
  • 1 cup hot brewed coffee
  • 1/2 cup maple syrup
  • 1/3 cup canola oil
  • 2 teaspoons salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 eggs, lightly beaten
  • 1/2 cup sugar
  • 5-1/2 to 6 cups bread flour


  • In a large bowl, pour boiling water over cereal. Add the coffee, syrup, oil and salt. Let stand until mixture cools to 110°-115°, stirring occasionally.
  • In a large bowl, dissolve yeast in warm water. Add the oat mixture, eggs, sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  • Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves

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