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Oatmeal Maple Pecan Bread, 1.5 lb.
A slight variation to typical oatmeal bread with the addition of pecans. Use either old-fashioned or quick-cooking oats, not instant oatmeal.
7 fl ounces (¾ cup + 2 tablespoons) water, 80°F
⅓ cup maple flavored syrup
2 tablespoons butter or margarine
2½ cups bread flour
¾ cup oats, quick or old fashioned
2 tablespoons dry milk
1½ teaspoon salt
2 teaspoons active dry yeast
1½ teaspoon bread machine yeast
½ cup chopped pecan
- Add liquid ingredients and butter to bread pan.
- Add all dry ingredients, except yeast, to bread pan. Tap pan to settle dry ingredients and then level, pushing some of them into the corners. Lock pan into bread maker.
- Make an indentation in center of dry ingredients fill with yeast.
- Select desired setting. Program timer, if necessary. Turn bread maker on. When bread is done, turn breadmaker off and, using oven mitts, unlock and remove the bread pan. Shake bread out of pan and cool on rack before slicing.