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Food Processor Oatmeal Bread

Source of Recipe

Unknown


List of Ingredients

1 cup water
1/2 tsp. salt
1/3 cup uncooked old-fashioned oats
1/4 to 1/2 cup warm water (105° to 115° F.)
3 Tblsp. packed light brown sugar or light molasses
1 pkg. active dry yeast
2-1/2 cups all-purpose flour
2 Tblsp. vegetable oil



Recipe

Combine 1 cup water and salt in small saucepan. Bring to a boil. Stir in oats. Cook, uncovered, over medium heat 4 to 5 minutes. Remove from heat and cool until 105° to 115° F.

Combine 1/4 cup of the warm water, 1 Tblsp. of the brown sugar, and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.

Measure flour, remaining 2 Tblsp. brown sugar, and oil into work bowl. Process until mixed, about 15 seconds.

Add yeast mixture and cooled oat mixture to flour mixture. Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes.

Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth, and satiny, but not sticky. Process until dough turns around bowl about 15 times.

Turn dough onto lightly floured surface. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place (85° F.) until doubled, about 1 hour.

Punch down dough. Shape into loaf and place in greased 8½- x 4½- x 2½-inch loaf pan. Let stand in warm place until almost doubled, about 45 minutes.

Heat oven to 375° F. Bake until golden and loaf sounds hollow when tapped, 25 to 30 minutes.

Remove immediately from pan. Cool completely on wire rack.