Favorite Maple Oatmeal Bread Recipe
This is one of my favorite recipes, especially since it features maple syrup. Vermont produces more maple syrup that any other state.
TOTAL TIME: Prep: 20 min. + rising Bake: 40 min. YIELD:32 servings
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
1 slice equals 129 calories, 3 g fat (trace saturated fat), 13 mg cholesterol, 152 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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