Pebble top Oatmeal Bread Recipe
Once you taste this Pebble Top Oatmeal Bread recipe, I am sure you will always get hooked to it. Pebble Top Oatmeal Bread gets its taste from oat. A yummy Side Dish dish that I recommend to my friends is this recipe of Pebble Top Oatmeal Bread. Once you try preparing this Pebble Top Oatmeal Bread, I am sure you will be making it again!.
Ingredients
1 package active dry yeast
1/4 cup warm water (about 110°)
1/4 cup molasses
4 tablespoons butter or margarine
2 teaspoons salt
1/4 cup firmly packed brown sugar
2 1/2 cups regular or quick-cooking rolled oats
1 cup each boiling water and cold water
4 1/2 to 5 cups all-purpose flour
3 tablespoons milk
Directions
In a small bowl, combine yeast, the warm water, and 1 tablespoon of the molasses; let stand until bubbly (about 15 minutes).
In a large bowl, combine butter, remaining molasses, salt, brown sugar, 2 cups of the oats, and boiling water; stir until butter melts.
Add cold water and yeast mixture.
Beat in 4 cups of the flour, 1 cup at a time.
Turn dough out onto a floured board; knead until smooth and elastic (10 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 hour).
Punch dough down; knead briefly on a floured board to release air.
To make loaves, divide dough in half and shape each half into a loaf; place in greased 9 by 5-inch loaf pans.
To make rolls, divide dough into 20 equal pieces.
Shape each piece into a smooth ball.
Place balls about 2 inches apart on greased baking sheets and flatten slightly.
Soften remaining 1/2 cup rolled oats in milk; dot over tops of loaves or buns.
Cover and let rise in a warm place until doubled (about 45 minutes).
Bake loaves in a 350° oven for about 1 hour or until bread sounds hollow when tapped.
Turn out on a rack to cool.
Bake buns in a 350° oven until lightly browned (15 to 18 minutes).
In a large bowl, combine butter, remaining molasses, salt, brown sugar, 2 cups of the oats, and boiling water; stir until butter melts.
Add cold water and yeast mixture.
Beat in 4 cups of the flour, 1 cup at a time.
Turn dough out onto a floured board; knead until smooth and elastic (10 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 hour).
Punch dough down; knead briefly on a floured board to release air.
To make loaves, divide dough in half and shape each half into a loaf; place in greased 9 by 5-inch loaf pans.
To make rolls, divide dough into 20 equal pieces.
Shape each piece into a smooth ball.
Place balls about 2 inches apart on greased baking sheets and flatten slightly.
Soften remaining 1/2 cup rolled oats in milk; dot over tops of loaves or buns.
Cover and let rise in a warm place until doubled (about 45 minutes).
Bake loaves in a 350° oven for about 1 hour or until bread sounds hollow when tapped.
Turn out on a rack to cool.
Bake buns in a 350° oven until lightly browned (15 to 18 minutes).
