| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

"This recipe was given to me by a my friend, Cindy. I have made it many times in the fall. It has a grainy quality that is great for toasting." Recipe submitted by Shelley of Massachusetts, USA.

Maple Oatmeal Bread

2 cups scalded milk
3 tablespoons butter
1 cup old fashioned oatmeal
2/3 cup maple syrup (the good stuff)
1/2 cup warm water
2 large eggs
2 teaspoons salt
2 (1/4-ounce) packages active dry yeast or 5 teaspoons
6 cups bread flour (possibly a little more)

1. Dissolve the butter in the scalded milk and warm water. Pour over the oatmeal. Let stand for 15 to 20 minutes. Then add the maple syrup and the eggs to the oatmeal mixture.
2. Mix the yeast and salt with half of the four. Add this to the oatmeal mixture. Stir. Then stir and knead in the rest of the flour until smooth and elastic.
3. Cover the dough and let stand; rise until double. Punch down and form into three (3) loaves. Let rise.
4. Bake at 325*F (160*C) for 30 minutes or until golden brown on top.

Makes 3 loaves.