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Oatmeal Maple Pecan Bread, 1 lb.
A slight variation to typical oatmeal bread with the addition of pecans. Use either old-fashioned or quick-cooking oats, not instant oatmeal.
5½ fl ounces (⅔ cup) water, 80°F
3 tablespoons maple flavored syrup
1 tablespoon butter or margarine
2 cups bread flour
½ cup oats, quick or old fashioned
1½ tablespoons dry milk
1 teaspoon salt
1½ teaspoons active dry yeast
1 teaspoon bread machine yeast
⅓ cup chopped pecans
- 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.