Bread Recipes - MONASTERY OATMEAL LOAF

Ingredients:
1 package active dry yeast
3 to 3 1/2 cups whole wheat flour
2 tablespoons sugar
1/2 cup warm water,
1 teaspoon salt
6 tablespoons butter or margarine, melted
3 cups milk, scalded and cooled to 105°F.-115°F.
4 cups rolled oats, quick or old-fashioned
3 cups bread flour or all-purpose flour
Additional rolled oats for tops of loaves


Procedures:
In large mixing bowl, dissolve yeast and sugar in warm water. Let
stand 5 minutes until yeast foams. Add milk, bread flour, and 3 cups
of the whole wheat flour. Mix until dough is smooth, then cover and
let rise 1 hour or until doubled. Sprinkle salt over. Mix melted butter
and oats and stir into the dough. Sprinkle remaining whole wheat
flour onto board and turn dough out onto it. Let stand 10 minutes.
Meanwhile, wash bowl and lightly grease it. Knead dough 10 minutes
or until springy. Put ball of dough into bowl, turn over to grease top,
cover, and let rise until doubled, about ll/2 hours. Grease two 9x5-
inch loaf pans. Divide dough in half. Shape into loaves. Brush with
water and roll in extra oats to coat loaf. Place in prepared pans. With a
sharp knife, slash the loaves once lengthwise, then 5 times diagonally
on each side of the long slash from the slash toward the edge of the
pan. Let rise until doubled. Preheat oven to 375° F. Bake 35 to 40 minutes,
until loaf sounds hollow when tapped. Remove from pans and
cool on racks.
MAKES 2 LARGE LOAVES

Bread Recipes - OLD-FASHIONED OATMEAL BREAD

Ingredients:
2/3 cup old-fashioned rolled oats
1 teaspoon salt
1 package active dry yeast
2 cups boiling water
1/4 cup warm water,105° F.-1150 F.
1/2 cup nonfat dry milk
1/2 cup tightly packed light brown sugar
1 teaspoon sugar
5 to 5 1/2 cups unbleached all-purpose flour
1/4 cup butter or vegetable oil


Procedures:
In large mixing bowl, mix oats and boiling water; stir and let stand 30
minutes. Add dry milk, brown sugar, butter, and salt. In custard cup,
dissolve yeast in warm water; add sugar and let stand 5 minutes until
yeast foams. When oat mixture has cooled to 105° F.-1150 F., add
yeast. Stir in all-purpose flour slowly to make a stiff dough. Let rest 15
minutes. Turn out onto lightly floured surface and knead for 10 minutes
until dough is smooth and satiny. Wash bowl, grease it, and add
dough to bowl. Turn to grease top of dough. Cover and let rise for 1
hour or until doubled. Punch down, divide in half. Shape into loaves.
Grease two SVz x 4Vz-inch loaf pans. Place shaped dough into pans.
Cover and let rise until almost doubled, about 45 minutes. Heat oven
to 375° F. Bake until loaves are golden and sound hollow when
tapped, 25 to 30 minutes. Remove immediately from pans and let cool
on rack.
MAKES 2 MEDIUM LOAVES

Bread Recipes - RICE FLOUR and BANANA BREAD

Ingredients:
l/3 cup butter,
1 teaspoon baking powder
2/3 cup sugar
1/2 teaspoon baking soda
2 eggs
1/2 teaspoon salt
3 tablespoons buttermilk
1 cup mashed ripe bananas
1 teaspoon lemon extract
1 cup toasted flaked coconut
2 cups brown or white rice flour

Procedures:
In large mixing bowl, cream butter and sugar; beat in eggs, one at a
time. Stir in the buttermilk and lemon extract. Stir rice flour, baking
powder, soda, and salt together and add to the mixture along with the
bananas; beat until well blended. Fold in the coconut. Turn into 2
greased 5l/2 x 3-inch loaf pans. Preheat oven to 350° F. Bake 50 to 55
minutes or until a toothpick inserted in the center comes out clean.
Remove from pans and cool on wire racks.
MAKES 2 SMALL LOAVES

Bread Recipes - FIG-BANANA WHEAT BREAD

Ingredients:
1 cup sugar
1 tablespoon fresh lemon juice
1/2 cup butter, at room temperature
2 cups whole wheat flour
2 teaspoons baking powder
2 eggs
1 teaspoon baking soda
1 1/2 cups (3 to 4 medium) mashed ripe bananas
1/2 teaspoon salt
1 cup chopped dried figs


Procedures:
In large mixing bowl, cream sugar with butter until blended and
smooth; add eggs and beat until light; stir in bananas and lemon juice.
Stir flour, baking powder, soda, and salt together. Add to creamed
mixture. Stir in figs.
Grease one 9 x 5-inch loaf pan or 4 small, 5 1/2 x 3-inch loaf
pans. Turn mixture ino pans. Preheat oven to 350° F. Bake large loaf
about 1 hour or until toothpick inserted in the center comes out clean;
bake smaller loaves for 30 minutes. Remove from pan or pans and
cool on rack.
MAKES 1 LARGE LOAF OR 4 SMALL LOAVES

Bread Recipes - PUMPKIN WHEAT BREAD

Ingredients:
l 1/2 ups unbleached all-purpose flour
1/2 teaspoon baking powder
1 cup canned pumpkin
1/2 cup whole wheat flour
1/2 cup butter, melted
1 cup well-packed brown sugar
2 eggs
1 1/2 teaspoons pumpkin pie spice
1/2 cup chopped pitted dates
1/2 cup chopped walnuts and
1 teaspoon baking soda pecans
3/4 teaspoon salt


Procedures:
In large mixing bowl, blend the flours, brown sugar, pie spice, soda,
salt, and baking powder. In smaller bowl, blend the pumpkin, butter,
and eggs. Pour liquid ingredients over dry ingredients and stir just
until dry ingredients are moistened. Add dates and nuts. Grease one 9
x 5-inch baking pan or three 5% x 3-inch loaf pans. Turn batter into
pans. Preheat oven to 350° F. Bake until tester inserted in the center
comes out clean—about 1 hour for large loaf or 30 to 35 minutes for
smaller loaves. Cool 15 minutes in pan, remove from pan, and cool on
wire rack.
MAKES 1 LARGE OR 3 SMALL LOAVES.