Oatmeal-Pecan Loaf for the Bread Machine
photo by januarybride
- Ready In:
- 3hrs 5mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1 1⁄4 cups water
- 2 1⁄2 tablespoons butter
- 3 cups bread flour
- 1⁄2 cup old-fashioned oatmeal
- 1⁄2 cup pecans, chopped
- 3 tablespoons sugar
- 2 tablespoons dry milk
- 1 1⁄4 teaspoons salt
- 2 teaspoons bread machine yeast
directions
- Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
- Set crust color at Light. Size 1.5 pound loaf.
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Reviews
-
This loaf delivers outstanding flavor without being sweet. I can't finish a loaf before it's past it's prime so I made 4 small round loaves that I can freeze. I cut the butter to 1 Tbs of a heart healthy margarine and used Splenda for the sugar and got beautifully textured breads with a marvelous depth of flavor. It's quite crusty and I like that, This was delish for my sandwich and I see it going perfectly with soups as well as making great toast. I needed to add an extra 1/4 cup of water as it was bogging the machine down early on. For me, it's a keeper.
-
Very nice flavor with a tender inside crumb, and a chewy exterior crust. I made this with 3/4 cup toasted pecans, 1/2 teaspoon vital wheat gluten, 1 teaspoon lemon juice to extend the shelf life, 3 tablespoons brown sugar, and 2 tablespoons malted milk powder because I was out of my usual supply of dry milk, and had no other milk in the house! Mixed in my ABM, baked in my oven, in Pyrex at 350F for 15 minutes, tented it with foil, and continued baking for 30 more minutes. Tagged for Fall Rookie Tag Game ~ due 09/17.
RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin