Oatmeal Breakfast Bread
From our RED STAR Baker's Collection, Oatmeal Breakfast Bread is a family favorite from Sandra Pulido of Austin, TX. We are certain that it will become a favorite at your house, too.
THIS RECIPE MAKES 1 LOAF
THIS RECIPE MAKES 1 LOAF
- 1 cup, plus 2 TBSP Water
- 1 TBSP Vegetable Oil
- ⅓ cup Maple syrup
- 2 tsp Ground cinnamon
- 1 tsp Salt
- 1 cup Oatmeal
- 3 cups Bread Flour
- 2+1/4 tsp Active Dry Yeast
- 1 cup Pecans
- 1 cup Raisins
- 1+1/4 cup, plus 1 TBSP Water
- 1 TBSP, plus 2 tsp Vegetable Oil
- ½ cup Maple syrup
- 2+1/2 tsp Ground cinnamon
- 1+1/4 tsp Salt
- 1+1/4 cup Oatmeal
- 4 cups Bread Flour
- 1 TBSP Active Dry Yeast
- 1+1/4 cup Pecans
- 1+1/4 cup Raisins
- This recipe is featured at Roxana's Home Baking.
- An adapted version of this recipe can be found at Rachel Cooks.
- Baker's Note: Due to the low volume of this loaf, the medium recipe can be used in a small machine.
BREAD MACHINE METHOD
- Have water at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select basic cycle and medium/normal crust. Pecans and raisins can be added 5 minutes before the end of the last kneading cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.
- Use ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients except pecans and raisins. Combine liquids and heat to 120°-130°F.
- Hand-Held Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in pecans, raisins, and enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.
- Stand Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
- Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Add pecans and raisins; pulse just until mixed.
RISING, SHAPING AND BAKING
- Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7- inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place on 9 x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool.
- You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.