Maple Oatmeal Bread
Country
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This is one of my favorite recipes, especially since it features maple syrup. Vermont produces more maple syrup that any other state.
SERVINGS: 32
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. + rising Bake: 40 min.
Ingredients:
- 1 cup hot brewed coffee
- 3/4 cup boiling water
- 1/2 cup maple syrup
- 1/3 cup vegetable oil
- 1 cup old-fashioned oats
- 1/2 cup sugar
- 2 teaspoons salt
- 2 packages (1/4 ounce each) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 2 eggs, lightly beaten
- 5-1/2 to 6 cups bread flour
Directions:
In a bowl, combine the first seven ingredients. Cool to 110°-115°. In a large mixing bowl, dissolve yeast in warm water. Add the oat mixture, eggs and 2 cups flour; mix well. 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.