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.
Yield: 1 loaf
Medium (1½ lb 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
- 2¼ tsp RED STAR Active Dry Yeast
- 1 cup pecans
- 1 cup raisins
Large (2 lb loaf)
- 1¼ cup, plus 1 Tbsp water
- 1 Tbsp, plus 2 tsp vegetable oil
- ½ cup maple syrup
- 2½ tsp ground cinnamon
- 1¼ tsp salt
- 1¼ cup oatmeal
- 4 cups bread flour
- 1 Tbsp RED STAR Active Dry Yeast
- 1¼ cup pecans
- 1¼ cup raisins
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 [url:4]ripe[/url, about an hour]. 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, about 30 minutes. Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool on wire rack.
- 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.
- Recipe featured at A TrEATs Affair.
Due to the low volume of this loaf, the medium recipe can be used in a small machine.