Oatmeal Batter Bread
1 cup warm milk (105 degrees to 115 degrees F)
1/4 cup packed brown sugar
1 package active dry yeast
1 3/4 cup all purpose flour
1 egg, lightly beaten
1 tablespoon cooking oil
1/2 teaspoon salt
3/4 cup whole wheat flour
1/2 cup rolled oats, plus extra for sprinkling, if desired
In a large bowl combine milk, sugar and yeast stirring until the yeast dissolves. Let stand for 5 minutes. Meanwhile, grease a loaf pan, set pan aside.
Add flour, egg, oil and salt to the yeast mixture. Beat with an electric mixer on low speed until combined. Beat for 3 minutes on high speed, scraping bowl occasionally. Using a wooden spoon, stir in the whole wheat flour and oats until combined. Spoon batter into the prepared loaf pan, spreading evenly. Sprinkle lightly with additional oatmeal; press lightly to be sure it sticks to dough. Cover; let dough rise in a warm place until double in size (about 45 minutes).
Preheat oven to 350 degrees F. Bake about 40 minutes or until bread sounds hollow when lightly tapped. If necessary to prevent over browning, cover top of bread with foil for the last 10 to 15 minutes of baking. Immediately remove bread from pan. Cool on a wire rack.
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60 Minute Mini Loaves
approximately 3 cups flour
1 tablespoon sugar
1 teaspoon salt
1 package yeast (can use regular or rapid rise)
3/4 cup water
1/4 cup milk
2 tablespoons margarine
Measure 2 cups flour in large mixing bowl. Add sugar, salt and yeast. Heat water, milk and margarine to 125 to 130 degrees; stir into dry mixture. Mix in enough additional flour to make a soft dough. On floured surface, knead 4 minutes.
Divide dough in half. Shape into loaves and place in 2 greased 5 ½ x 3 ½ x 1 ¾ -inch loaf pans (the mini size). (Can also bake as round loaves on greased baking sheet, if desired.)
Place loaf pans in large shallow pan half filled with hot tap water, or place baking sheet over large shallow pan half filled with boiling water. Cover with a light towel and let rise for 15 minutes.
Bake at 400 degrees for 20 to 25 minutes or until golden brown. Remove from pans; cool on wire rack.
Variation: To make other-than-white varieties, substitute whole wheat or other grain flour for 1 cup of the all-purpose flour in the first step then complete as directed.
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Chocolate Tea Bread
1/4 cup butter or margarine
2/3 cup sugar
1 egg, beaten
2 cup flour
1 teaspoon baking soda
3/4 teaspoon salt
1/3 cup cocoa
1 cup buttermilk
3/4 cup chopped walnuts, optional
Cream together margarine, sugar and egg. Add remaining ingredients. Put in greased loaf pan. Bake at 350 degrees for 1 hour or until done. Remove from pan and cool completely. Sprinkle top lightly with powdered sugar, if desired.