4 hrs 45 mins
Miss Erin's Note:
A great way to use up leftover cooked oatmeal featuring that lovely fall favorite- Vermont Maple Syrup!
My Private Note
Units: US | Metric
- 1Cook the oats in the boiling water in a samll saucepan over medium heat until thickened, about 5 minutes.
- 2Scrape into the bowl of an electric mixer fitted with a dough hook and stir int he warm milk and Maple Syrup.
- 3Stir in the yeast and let sit until bubbly, about 5 minutes. Mix in 5 cups of flour and the salt and knead with the mixer on low speed.
- 4Add the remaining flour gradually until a dough forms and cleans the sides of the bowl. The dough should be soft, but not sticky and feel elastic to the touch.
- 5Place the douch in a large bowl, sprinkle with a little flour and cover with a clean kitchen towel.
- 6Let rise in a warm, draft free place until doubled in volume.
- 7Grease two 9x5 pans.
- 8Punch the air out of the dough and turn it onto a floured work table.
- 9Divide the dough in half and pat each piece into a rectangle.
- 10Fold each into thirds and again pat into a rectangle.
- 11Roll up from the short end like a jelly roll, pinch the seam closed.
- 12Place each, seam down into the loaf pan and cover with the kitchen towel.
- 13Preheat oven to 375°F.
- 14Let the loaves rise until doubled, 45 minutes to 1-1/2 hours depending on the warmth of the kitchen.
- 15Brush the tops with milk.
- 16Bake until browned and the loaves sound hollow when tapped on the bottom, 30-40 minutes.
- 17Remove and cool on a rack before slicing.
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Nutritional Facts for Maple Oatmeal Bread
Serving Size: 1 (1813 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2193.8
- Calories from Fat 154
- Total Fat 17.1 g
- Saturated Fat 4.9 g
- Cholesterol 17.0 mg
- Sodium 3577.5 mg
- Total Carbohydrate 438.5 g
- Dietary Fiber 25.5 g
- Sugars 50.8 g
- Protein 68.3 g