Maple Oatmeal Bread

Yesterday I made a recipe of Maple Oatmeal Bread posted by Annie on the Cooking Forum. It appealed to me because it looked easy and I could do it all in my food processor. The bread turned out wonderfully light & tasty! It's a perfect breakfast toast bread and couldn't be easier, especially with using the food processor. Here's the recipe:

MAPLE OATMEAL BREAD

(Printable Recipe)

3 – 3 ¼ cups flour (I used 2 cups all purpose flour & 1 cup white whole wheat flour)

1 pkg dry yeast (2-1/4 tsp.)
¾ cup prepared coffee
1/2 cup quick cooking rolled oats (I used rolled/old fashioned oats)
1/2 cup maple syrup (I used pure maple syrup)

2 tblsp. butter

1 tsp salt (I omitted)

1 egg

Combine a cup of flour and the yeast.    Heat coffee, oats, syrup, butter and salt until just warm and butter is almost melted.  Add to flour mixture along with egg. Beat with electric mixer on low for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto lightly floured surface, knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes kneading). Shape dough into a ball, place in lightly greased bowl, and turn over once to grease surface of dough. Cover and let rise in a warm place until double in size, about an hour,

Punch down dough, cover and let rest 10 minutes. Meanwhile lightly grease a 9x5x3 inch loaf pan. Shape dough into a loaf and place into prepared pan, cover and let rise in a warm place until nearly double in size (30 to 45 minutes). Bake at 350 F about 30 minutes or until bread sounds hollow when lightly tapped. Remove from pan immediately and cool on wire rack. Makes 1 loaf (14 slices).

Food Processor Method: Combine flour, yeast, & oatmeal in food processor bowl. Process just long enough to combine. Combine cooled coffee, maple syrup, beaten egg, & softened butter in large measuring cup. Dribble liquid into dry mixture while processor is running. Process until it forms a rough ball of dough. Let rest 20 minutes to absorb & distribute liquid evenly (autolyse). After 20 minute rest, process another 20 seconds or turns. Let rise, punch down, shape, & bake as above.