Apple Oatmeal Bread

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Apple Oatmeal Bread

star rating (5) rate this recipe »
Published prior to 2008

Apples are great prepared in any fashion, but especially in yeast breads. Not only is the flavor great, but the apples keep the bread moist. My favorite apple for baking is Granny Smith.

2 packages (a scant 2 tablespoons) active dry yeast
1/2 cup warm water
2 cups warm milk
2 tablespoons vegetable oil
1/2 cup brown sugar
2 teaspoons salt
2 cups oat flakes or old-fashioned rolled oats
1 teaspoon ground cinnamon
5 cups (approximately) King Arthur Unbleached All-Purpose Flour
2 cups coarsely chopped tart apples
1 cup coarsely chopped walnuts
1 large egg beaten with 1 tablespoon cold water, for glaze
additional oat flakes or rolled oats, for topping

In a large bowl, stir yeast into water to soften. Add milk, oil, brown sugar, salt, oats, cinnamon, 2 cups flour, apples and walnuts. Beat vigorously for 2 minutes.

Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface.

Knead, adding flour as necessary, until you have a smooth, elastic dough. Put the dough into an oiled bowl, turning once to coat the entire ball of dough with oil, and cover with a towel. Let rise in a warm place until doubled in bulk, about 1 hour.

Grease two 9 x 5-inch or 10 x 5-inch loaf pans, and sprinkle with rolled oats.

Turn dough out onto a lightly oiled work surface. Divide dough in half. Shape dough into loaves and place in prepared pans. Cover with a towel and let rise until almost doubled, about 45 minutes.

Just before baking, brush tops of loaves with egg/water mixture. Sprinkle with additional rolled oats.

Bake in a preheated 375°F oven for 30 minutes, or until internal temperature of loaves reaches 190°F. Immediately remove bread from pans and cool on a rack, to prevent crust from becoming soggy.

This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 9, September 1991 issue.

Reviews

1
  • star rating 10/25/2012
  • Sheri S. from KAF Community
  • OMGoodness...I made this tonight and it is fabulous! I did half the recipe as it it only me and my husband, as I do not need two loafs. I used pecans instead of walnuts and sprinkled in nutmeg. Also I had a little apple sauce left in a jar and threw it in. I used 1 cup of King Arthur Whit Whole Wheat to get in extra grain. One tip when making bread, it is better to make it too wet in the beginning than too dry. if you make it too wet you can always add flour. If you make it to dry and try to add water it just slips and slides and makes a messy gooey ball of gross..throw it out and start over!
  • star rating 11/18/2010
  • Dana from Idaho
  • After reading all the posts, I made this with some adjustments. First I used instant yeast. Next I used quick oats. I chopped the apples fine- but next time would leave them larger. I also left out the water and walnuts. I skipped the cinnamon as I would include it later. I put it all in my bread machine on the dough cycle and still needed more flour. After the intial rise I patted the dough out and made a cinnamon filling (like one would for a cinnamon roll). The bread took a lot longer to rise, I'm sure it was due to the cinnamon, but in the end this was good. Another King Arthur winner. Next time, less milk initially, regular chunks of apple, and a gooey cinnamon filling!
    Thanks for sharing your successful recipe variation and results! Irene @ KAF
  • star rating 02/07/2010
  • Anne from San Francisco
  • I made these loaves this morning and I found the result mediocre. It's too sweet to be used as toast, or to be eaten warm with jam and butter, but not rich enough to be satisfying with tea or coffee. The texture of the bread also turned out to be disappointing. The oatmeal flakes, I suspect, might have caused the bread to be somewhat "crumby". The slices were definitely more moist and more cake like than other fruity loaves I baked, but all these did not offer better taste. The process appears to be easy - everything goes into one bowl. But the chopped apples and walnuts inhibited kneading somewhat - not to mention I had to catch some of those diced morsels that went astray during kneading, and had to put them back in the dough where they belong. A couple pieces of the walnut caught some flour between the notches, which showed up in the final product, and caused unattractive distraction. Although the idea of combining apples and walnut in a loaf is a great idea, I think I'll want to try some other recipe next time.
  • star rating 11/02/2009
  • Mindy from Georgia
  • I agree with the other review that more cinnamon is needed. I would also chop the apples a little smaller, and toast the nuts. This bread makes great french toast!
  • star rating 12/31/2008
  • Katie from ND
  • This was a great loaf! Tasted great. I would add more cinnamon and be sure to watch it so that it doesn't get too brown in the oven.
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