Breads Yeast: Apple Oatmeal by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Breads Yeast >> Apple Oatmeal


	Apple Oatmeal

		APPLE OATMEAL BREAD 1/3 cup raisins 2 Tbs rum, brandy or apple juice 1/4 oz (2 pkg.) active dry yeast 1/3 cup packed brown sugar 1/2 cup warm water (110F) 1-1/2 cups regular or quick-cooking rolled oats 1 Tbs. salt 1/2 tsp. ground cinnamon 1-1/3 cups unsweetened apple juice 1/4 cup vegetable oil 5-1/2 to 6 cups bread flour 1 cup finely chopped unpeeled tart apple 1/2 cup chopped walnuts 1 egg white mixed with 1 Tbs. water for glaze In a small bowl, combine raisins and rum, cover with plastic wrap. Microwave on HIGH 30 seconds; let stand 5 minutes. Or, combine raisins and rum in a small saucepan; bring to a simmer. Cover and remove from heat; let stand 10 minutes. In large bowl of electric mixer, dissolve yeast and 1 teaspoon of the sugar in warm water. Let stand until foamy, 5 to 10 minutes. Add remaining brown sugar, oats, salt, cinnamon, apple juice, oil, and 2 to 2-1/2 cups of the flour. Beat at medium speed with electric mixer 2 minutes, or beat 200 vigorous strokes by hand. Stir in raisins and rum, apples, nuts, and enough remaining flour to make a soft dough. Turn dough out onto a lightly floured surface. Knead dough 8 to 10 minutes or until smooth and elastic, adding only enough flour to prevent sticking. Clean and butter bowl., Place dough in buttered bowl, turning to coat all surfaces. Cover with a slightly damp towel; set in a warm place free from drafts. Let rise until doubled in bulk, about 1 hour. Grease 2 (9"x5") loaf pans or 2 quart casserole dishes; set aside. Punch down dough; knead 30 seconds. Divide dough in half. Shape into loaves and place in prepared pans. Cover with a dry towel; let rise until doubled in bulk, about 45 minutes. Preheat oven to 375F. Slash tops of loaves as desired; brush with egg-white glaze. Bake 35 to 40 minutes or until bread sounds hollow when tapped on the bottom. Remove from pans; cool on racks. Makes 2 loaves.