Best 6 Mccanns Oat Brown Bread Recipes

MOLASSES-OAT BRAN BREAD

Steps:

• In a large bowl, dissolve yeast and a pinch of sugar in warm water. Set aside to rest for about 5 minutes.
• Mix butter or margarine and molasses into yeast. Add 1 cup oat bran, 2 cups flour, and salt. Stir, and add flour as needed to make dough stick together. When dough forms a ball, turn out onto a lightly floured surface. Knead for 8 to 10 minutes, adding flour as needed to make a slightly sticky and moist dough. Place in a buttered bowl, and turn to coat the surface. Cover with a damp cloth, and let rise until doubled in bulk, about 1 1/2 to 2 hours.
• Punch down, and form into two round or oval loaves. Place on a greased baking sheet, and allow to rise 1 hour, or until loaves have doubled in size. Sprinkle 1 tablespoon oat bran on top of the loaves.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes, or until the tops are a nice dark brown and the bottoms of the loaves sound hollow when tapped.

OLD-FASHIONED BROWN BREAD

Steps:

• In a large bowl, pour boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120°-130°, stirring occasionally., In another bowl, combine 3-1/2 cups flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Meanwhile, preheat oven to 375°. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

MCCANN'S OAT BROWN BREAD

Steps:

• Preheat oven to 425°F.
• Lightly dust the surface of a baking sheet with flour.
• Stir together the flours, oats, sugar and baking soda in a large mixing bowl.
• Using your fingertips, quickly rub in the butter.
• Make a well in the centre and gradually stir in the buttermilk with a wooden spoon until the dough is soft and manageable.
• (You might not use all the buttermilk.).
• Turn the dough out onto a lightly floured surface and knead for about 1 minute.
• Divide in half.
• Shape the dough into two balls and place in the centre of the baking sheet.
• Use the palm of your hand to flatten the dough into disks about 1 1/2 inches thick.
• Use a sharp knife to cut a fairly deep cross into each disk so that it will break apart easily into quarters after baking.
• Bake for approximately 35 minutes or until browned and the tester emerges clean and the bottom sounds hollow when tapped.
• Cool slightly on a rack before serving warm.

BEST-EVER OATMEAL BROWN BREAD

Steps:

• Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray.
• In large bowl, mix flours, brown sugar, oats, the flaxseed, baking soda and salt. Stir in buttermilk just until mixed. Pour batter into pan. Sprinkle with 1 tablespoon oats.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.

HOMEMADE BROWN BREAD

Steps:

• In a bowl, combine the first four ingredients. Cool to 110°-115°. In a bowl, dissolve yeast in warm water. Sprinkle with sugar. Add oat mixture, brown sugar, molasses and 3 cups flour; mix well. Add enough remaining flour to form a soft dough. turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half; shape into loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans; cool on wire racks. Brush with butter. Yield: 2 loaves.

MCCANNS IRISH OATMEAL COOKIES

Steps:

• I am trying this recipe with slivered almond instead of walnuts.
• Cream margarine and sugars.
• Add egg and vanilla.
• Combine flour, baking soda, salt and cinnamon; add to shortening mixture.
• Mix well.
• Stir in the oats, raisins and walnuts.
• Drop rounded teaspoons of batter on an ungreased cookie sheet.
• Bake for 12-15 minutes at 350°.
• Cool for 1 minute before removing to wire cooling rack.