OLD-FASHIONED OATMEAL BROWN BREAD
Rich, dense, sweet -- enough said. Such a good toast bread!
Provided by Swanee Speed
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 16
Number Of Ingredients 7
Steps:
- Pour boiling water over oats in a large bowl; let soften, about 1 hour. Add molasses, butter, and yeast; mix well. Add flour, 1 cup at a time, mixing well after each addition until dough sticks together. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
- Butter two 9x5-inch loaf pans.
- Punch down dough and turn onto a lightly floured surface. Shape into 2 balls and let rest for 10 minutes. Form balls into loaves and place into the prepared pans. Cover loaves with a damp cloth and let rise until doubled in volume, about 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake loaves in the preheated oven until tops are golden brown, about 40 minutes.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 8.7 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 335.7 mg, Sugar 3.8 g
OLD FASHIONED YEAST BREAD
Make and share this Old Fashioned Yeast Bread recipe from Food.com.
Provided by 982532
Categories Breads
Time 1h35m
Yield 1 loaf, 20 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve yeast in water, add honey and let stand until it bubbles, approx 5 to 10 minutes.
- Add salt and oil to yeast mixture, then add flour a little at time until you have a stiff dough.
- Turn dough out on a floured surface and mold into a ball shape. Place in pan and cover; let rise for about an hour.
- Punch down the ball of dough and mold it into a loaf shape to fit you bread pan. Cover with a towel and let raise again until it doubled in size.
- Bake in a preheated oven at 350°F for about 45 minutes. Bread is done when it is golden brown and sounds hollow when thumped.
Nutrition Facts : Calories 134.4, Fat 3.9, SaturatedFat 0.5, Sodium 88.5, Carbohydrate 21.9, Fiber 0.8, Sugar 2.6, Protein 2.8
OLD FASHIONED OATMEAL BREAD
Provided by Author: Karen Kerr
Categories Bread
Yield Yield: 1 loaf, 16 slices
Number Of Ingredients 9
Steps:
- Spray an 8 1/2 inch by 4 1/2 inch loaf pan with spray oil
- In the bowl of a stand mixer, stir together the oats, butter, molasses, sugar, and boiling water. Let stand until the water is lukewarm (about 90 degrees F).
- Add the yeast and the additional water and stir.
- Add the flour and the salt, and mix on low until the dough comes together. Add more water if necessary, by tablespoon.
- Increase the mixer to second speed and knead with the dough hook for about 8 minutes, until you have a smooth dough. Cover the bowl and let the dough rise until doubled, 45 to 60 minutes. Heat the oven to 375 degrees F.
- Shape the dough into a log and place it in the loaf pan. Cover loosely with oiled plastic wrap, and let rise until it is about 1 inch above the pan rim in the middle, about 30 to 40 minutes.
- Bake the bread on the middle rack for 35 minutes, until the loaf registers 190 degrees in the center with an instant read thermometer. Check the loaf after about 20 minutes of baking and tent with foil if it is browning too quickly.
- Let the loaf cool in the pan on a wire rack for five minutes. Remove the loaf from the pan and cool completely on a wire rack.
Nutrition Facts :
OLD-FASHIONED BROWN BREAD
This chewy, old-fashioned bread boasts a slightly sweet flavor that will transport you back to the old days. -Patricia Donnelly, Kings Landing, New Brunswick
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 7
Steps:
- In a large bowl, pour boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120°-130°, stirring occasionally., In another bowl, combine 3-1/2 cups flour, yeast and salt. Beat in oat mixture until blended. 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 the 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 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Meanwhile, preheat oven to 375°. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 124 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 170mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
SARAH'S MOLASSES BROWN BREAD
This easy traditional molasses brown bread recipe is ready in three hours (including rising time). If you're new to yeast bread, this is the best beginner recipe ever.
Provided by Sarah Ingalls
Time 3h
Number Of Ingredients 11
Steps:
- In a small bowl dissolve sugar in the 1 cup of warm water and sprinkle over the yeast. Leave for 5-10 minutes.
- In a large bowl mix molasses, rolled oats, butter and salt.
- Add the 1 cup boiling water, whisk, and then add the 1 cup cold water.
- Stir in yeast mixture.
- Add flour gradually and scrape dough onto a floured surface to knead in the final cup of flour.
- Cut dough in half and place in two large bread pans that have been well greased or lined with parchment paper.
- Cover each plan with a dishtowel and set in a warm place to rise until almost double in size (about 1 1/2 hours).
- Remove dishtowels and bake at 325 F for about an hour
- When ready, remove from oven and let cool about five minutes before removing from pans to cool.
OLD-FASHIONED RAISIN BREAD
Plump raisins and the warm spices of cinnamon and nutmeg join forces to make this superb Raisin Bread with its soft, chewy texture and fragrant scent. Makes great toast and wonderful French Toast
Provided by Barbara99
Categories Bread
Number Of Ingredients 16
Steps:
- Assemble and measure out all ingredients before beginning.
- In medium-sized saucepan, over medium-high heat, bring milk to the scalding point (180°F), stirring frequently to prevent milk from scorching. Do not boil the milk. Remove from heat and stir in the warm water, molasses, brown sugar, butter, salt, cinnamon, and nutmeg. Stir until sugar has dissolved and butter has melted. Let mixture cool to about 110°F then whisk in the lightly beaten egg.
- While the milk mixture is cooling, place ½ cup warm water (110°F) in large 2-cup measuring cup or bowl. Stir 1 tsp sugar into the warm water until sugar is dissolved. Sprinkle yeast over the water and quickly, but gently, stir in the yeast. Let yeast stand, undisturbed with no stirring, for about 10-12 minutes, or until yeast is foamy and bubbly. Stir down yeast.
- In bowl of stand mixer fitted with dough hook, combine the liquid ingredients with the yeast along with 2 cups of the flour gradually added, one cup at a time. Beat on slow speed to blend ingredients then increase speed to medium (e.g., the "6" setting on KitchenAid Classic mixer) and beat for 1 minute. Scrape the bowl to ensure all ingredients are incorporated. Add the raisins. Again, with mixer on slow speed, gradually add 2 more cups of flour, about a cup at a time. Increase speed to medium and beat mixture for 1 minute. Transfer mixture to a lightly floured surface, using some of the remaining flour to flour the work surface. With hands greased with a small amount of vegetable oil, begin kneading the dough by hand, continuing to add more of the flour called for in the recipe until the dough is smooth, elastic, and pliable, about 8-10 minutes. Periodically re-grease hands with the oil as necessary to prevent them from sticking to the dough. (Note: If you have a very large mixer, the dough could be completely kneaded by mixer; however, if you have a standard-sized stand mixer, it will be difficult to get the dough perfectly kneaded by mixer with the quantity of flour called for in this recipe).
- Grease a bowl large enough to allow the dough to double in size. Grease all sides of dough with vegetable oil to prevent it from drying out and transfer dough to prepared bowl. Cover the top of the bowl loosely with plastic wrap that has been sprayed with cooking oil. Cover bowl completely with a towel or lightweight blanket and place in warm, draft-free location to rise until dough doubles in size, about 1¼ - 1¾ hours.
- Prepare two 9"x5"x3" loaf pans by greasing all sides of pans.
- Using vegetable oil, grease the work surface. Punch down dough in bowl with fist and turn dough out onto greased surface. Divide dough into two equal portions.
- Shape each portion of dough into an oval loaf shape and place in prepared pans.
- Cover loaves loosely with a tea towel and place in warm, draft-free location to rise again for between 45 and 60 minutes.
- About 20 minutes before bread is expected to be ready to be baked, preheat oven to 350°F. Transfer bread to oven and bake for 30-35 minutes, or until bread is nicely browned on top and loaves sound hollow when tapped. Immediately transfer bread from pans to wire racks to cool. If desired, gently grease tops of the hot bread with butter. Cool bread completely before cutting and serving.
OLD FASHIONED BROWN BREAD
A chewy, old-fashioned bread boasting a slightly sweet flavor that will take back to olden days. This recipe was printed in "tasteofhome" magazine. Had to put it here so we could find it easily. The "prep" time does not include the time for rising or cooling.
Provided by Grandpa and Grandma
Categories Yeast Breads
Time 55m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- In a large bowl, pour the boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120 - 130 degrees, stirring occasionally.
- In another bowl, combine 3-1/2 cups of the flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough.Turn on to floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 9' x 5" loaf pans. Cover and let rise until doubled, about 30 minutes.
- Bake at 375 for 35 to 40 minutes or until golden brown. Remove from pans to wire rack to cool.
OLD FASHIONED SOURDOUGH BREAD RECIPE
The best homemade bread! Soft and chewy sourdough bread with a beautiful golden crust. This easy homemade bread recipe makes two loaves and is the perfect white sandwich bread.
Provided by Mustafa Rangoonwala
Categories Bread
Time 50m
Number Of Ingredients 10
Steps:
- Pour the hot milk into the bowl of a stand mixer *. Sprinkle yeast over the milk.
- Add the baking powder, canola oil, salt, sugar, baking soda, and flour.
- Using the dough hook, mix ingredients on medium speed until well combined. Next, put the mixer on medium speed and knead for 4 to 5 minutes. The dough should be slightly sticky to the touch. If you think the dough is too wet, add additional flour 1 tablespoon at a time, being careful not to add too much flour.
- Transfer batter to a large bowl sprayed with cooking spray. Cover the bowl and let the dough rise in a warm place for 30 minutes or twice.
- Divide the dough into two loaves and place them in greased 8 × 4 or 9 × 5 loaf pans.
- Cover the loaf pans and let the dough rise for another 20 minutes.
- Preheat the oven to 400 degrees Fahrenheit.
- Discover the bread molds. Lightly brush the top of the dough with oil.
- Bake the bread for 25 to 30 minutes. The top should be golden brown, and the buns should feel hollow when pressed.
- Let the loaves cool for 10 minutes in the pans, then place them on a wire rack to cool completely.
- Store in a tightly closed case.
Nutrition Facts : ServingSize 20 Servings, Calories 156Kcal, Sugar 1g, Sodium 153mg, Fiber 1g
HOMEMADE BROWN BREAD
This yummy bread has a light texture and includes richly flavored ingredients like molasses, brown sugar and oats. One moist slice from these lovely loaves absolutely calls for another. -Maria Costello, Monroe, North Carolina
Provided by Taste of Home
Time 50m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a bowl, combine first four ingredients. Cool to 110°-115°. In a bowl, dissolve yeast in warm water. Sprinkle with sugar. Add oat mixture, brown sugar, molasses and 3 cups flour; mix well. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Divide in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes. , Preheat oven to 375°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.
Nutrition Facts : Calories 98 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 150mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
OLD FASHIONED BANANA BREAD
Sour cream is the secret to making this banana bread moist and tender.
Provided by Lucy Brewer
Categories Breads
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Grease and flour two 9x5 loaf dishes.
- Whisk flour, sugars, soda, salt and baking powder in large bowl.
- In a separate large bowl, mash bananas. Add sour cream, butter, vanilla, and eggs to the bananas. Whisk until well blended.
- Gently fold the bananas into the flour just until all flour has been incorporated. Pour into prepared dishes and bake for about one hour.
- Check after an hour with a toothpick and if still gooey then add 5 minutes, checking each time to see if the bread is done.
- When ready, the loaves will be a dark, golden brown.
Nutrition Facts : ServingSize 1 slice, Calories 248 kcal, Carbohydrate 35 g, Protein 4 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 57 mg, Sodium 205 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 4 g
OLD-FASHIONED CORN BREAD
Categories Bread Bake Thanksgiving Vegetarian Quick & Easy Mardi Gras Cornmeal Bon Appétit
Yield Serves 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Lightly butter 8 1/2-inch square baking pan. Stir cornmeal, flour, baking soda and salt in large bowl. Add milk, egg and butter; stir just to blend. Pour batter into prepared pan.
- Bake corn bread until tester inserted into center comes out clean and top is golden brown, about 20 minutes. Transfer pan to rack and cool.
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- In a large bowl, sift together wheat flour, all-purpose flour, baking soda and salt. Gradually stir in the buttermilk and molasses, mixing just until combined (do not over-mix). Fold in raisins.
- Transfer batter to prepared pan, and cover it with buttered (or sprayed) aluminum foil, pressing the foil tight around the edges of the pan (so that the bread will steam a bit), but ballooning it in the center, so that the bread has room to expand without hitting the foil. Bake for 50 minutes. Remove the foil (the middle may be slightly sunken; that's OK), and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean.
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