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Place each shaped loaf into a greased bread pan. Spray or gently brush each loaf with water and sprinkle with some more oats. Cover the pans and set aside to rise until the loaves crest above the edge of the pans, roughly 90 minutes. Preheat the oven to 450. Place the loaves in the center rack of the oven.

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To make a cinnamon-raisin oatmeal loaf: Roll one loaf portion of the dough into a rough 8" x 10" rectangle. Lightly moisten the dough by brushing it with a pastry brush dipped in water. Mix together 1 tablespoon (12g) of sugar and 1 teaspoon of cinnamon; sprinkle atop the dough. Spread 1/3 cup (57g) raisins on top of the cinnamon-sugar.

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Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x5 inch loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and one packet oatmeal. Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour.

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Instructions. In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add the rolled oats and pour the boiling water over. Stir, then let stand about 20 minutes. Meanwhile, add the raisins to a bowl of very hot water and allow to sit in the water for about 20 minutes, to plump.

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Add the soaked oats & raisins to the dry ingredients. Turn the mixer (with the paddle attachment) on low speed, and slowly add the wet ingredients. Once combined, scrape down the sides of the bowl with a rubber spatula. Turn the mixer on medium, beat for 2 minutes. Spoon dough into prepared bread pan.

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Method. Soak the currants. Cover with room temperature water and leave to hydrate for 30 minutes. Drain well and leave on the side for later. In a large bowl combine the water, milk, yeast, salt, cinnamon, oil, and honey. Mix well to dissolve the salt and hydrate the yeast. Add the oats, white, and whole wheat flours.

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Brush the loaves lightly with melted butter, cover and let rise in a warm place until doubled, about 1 hour. Preheat the oven to 400 degrees F. Bake the bread for 10 minutes. Reduce the oven temperature to 375 degrees and continue baking for 25 to 30 more minutes. Cool on racks.

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Preheat the oven to 375℉. Lightly grease a loaf pan and set aside. In a medium bowl mix together the dry ingredients: all purpose flour, old fashioned rolled oats, baking powder, cinnamon and salt. In a separate large bowl, beat together the softened butter, brown sugar and granulated sugar until light and fluffy.

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Place water in a small saucepan and bring to a boil. Pour boiling water over oats. Set aside. 3. Combine the flour, baking soda, salt and cinnamon in a small bowl and mix well. 4. Place butter in a large bowl. Beat with an electric mixer set at high speed until creamy. Add granulated sugar and brown sugar gradually, beating constantly until.

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Stir to blend and add the butter, honey, brown sugar, salt and raisins. Let the mixture cool to no more than 130 degrees. Add the yeast. Add the eggs and two cups flour. With a wooden spoon or the mixer flat beater, stir vigorously for 2-3 minutes. Work in additional flour, 1/2 cup at a time, with the spoon first, then with your hands - or.

Homemade Oatmeal Cinnamon Bread Homemade oatmeal, Best oatmeal recipe

Let rise for about 90 minutes. Preheat the oven to 450 degrees F and set a pan on the lowest rack for creating steam, and a rack in the middle for baking the bread. Place the bread pans on the middle rack and add 4 ice cubes and 1/2 cup of water to the steam pan. Quickly shut the oven door.

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Preheat oven to 350 degrees Fahrenheit. Spray a 9x5 inch loaf pan with cooking spray and set aside. In a large bowl, add the oats, flour, sugar, baking powder, baking soda, salt, and cinnamon. Mix until well combined. In a medium bowl, add the milk, apple sauce, vanilla, eggs and oil.

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The bread will keep well in an airtight container for several days after baking. Preheat oven to 375F. Lightly grease a 9×5-inch loaf pan. In a large bowl, whisk together flour, oatmeal, baking powder, salt, cinnamon and sugar. In a medium bowl, whisk together brown sugar, eggs, milk and vanilla extract. Add to dry ingredients and stir until.

OatmealRaisinCinnamon Bread BigOven

Set aside and let cool to lukewarm temperature between 100-105°F. (use an instant read thermometer to check) In a medium bowl, combine the all purpose flour, wheat flour and yeast. Stir to combine. Add the flours to the lukewarm liquid and stir with a wooden spoon to form a shaggy dough. Add the golden raisins.

Cinnamon Raisin Oatmeal Bread Karen's Kitchen Stories

Preparation. Preheat oven to 350°F and grease a loaf pan with butter or nonstick spray. Set aside. In a large bowl, whisk together flour, oats, sugars, baking powder, baking soda, cinnamon, and salt. In a separate bowl, beat together the milk, eggs, melted butter, and vanilla.

BLUEBERRY OATMEAL CINNAMON BREAD

In a bowl, dissolve yeast in warm water. Add oats, milk, shortening, 1/2 cup sugar, eggs, salt and 2 cups flour; beat until smooth (if using stand mixer, beat 3 minutes). Add enough remaining flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.