Recipe: Delicious All-Purpose Oatmeal Bread Dough

All-Purpose Oatmeal Bread Dough. Oatmeal bread is a wonderful way to add nutrition and texture to morning toast, a favorite sandwich, or an accompaniment to a hearty soup. I say bring on all the gluten you can. This is an awesome dough for bread, rolls or pizza.

The last few years I've settled on what I like to call a universal dough recipe, one that can be used for pizza, just as easily as a daily loaf of bread. All purpose flour has a lower protein content, resulting in lighter, shorter breads, which makes it an ideal flour for cookies, cakes and more. Or can I mix bread flour and all purpose flour for the cookies? You can Have All-Purpose Oatmeal Bread Dough using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of All-Purpose Oatmeal Bread Dough

1. What You needis of Bread (strong) flour.
2. What You needis of Oatmeal.
3. It's of Sugar.
4. It's of Salt.
5. Lets Go Prepare of Butter.
6. What You needis of Milk (during the cold months, warm to the touch).
7. Lets Go Prepare of Dry yeast.

Which is the best used for the oatmeal cookies? All Reviews for Honey Oatmeal Bread II. Remove finished dough and shape into loaf. Let rise forty minutes to one hour (until doubled).

All-Purpose Oatmeal Bread Dough step by step

1. Place all of the ingredients into the bread maker case and put the yeast into the yeast container. Leave the bread maker to do everything as far as the first rising..
2. After the first rising, divide into as many pieces as you like, cover with plastic wrap and a damp cloth, and let sit for 20 minutes..
3. Next, transfer into whatever baking pan you are using The main photo that I uploaded shows iced apple custard rolls. This time I made walnut and red bean paste rolls..
4. Leave rise for a second time by using your oven's bread proofing function at 40°C for 20~25 minutes. This is where you should coat with the glaze..
5. Bake for 13-15 minutes in an oven that has been preheated to 180°C, and then they are complete..

If using just starter and no yeast, rising time will vary greatly--I usually let mine rise overnight if I use just starter. No-Knead Oatmeal Bread: Fresh baked bread is a far superior experience compared to commercially produced bread with all those additives and preservatives. OK, we've got our all-purpose flour dough balls on the left, self-rising on the right. Let's try another popular recipe, Banana Bread. The difference between all-purpose flour and bread flour is gluten strength; if you substitute all-purpose flour then your bread won't rise as Bread baking is remarkably tolerant.